Refrigerator Perry Mousse
Our favorite mousse needed a great name that describes the powerful hit of flavor you get from each scoop. William “Refrigerator” Perry was the obvious choice because the mousse serendipitously is finished in the fridge, and like William, was a force to be reckoned with. Let this one stand in as Fullback on your dessert table, and it will surely be a touchdown.
1 pound bitter or semisweet chocolate
2 tbsp unsalted butter (cold)
2 large egg yolks
1 1/2 cups heavy cream
2 tablespoons very fine sugar
1 tsp vanilla extract
Chop the chocolate and butter into small pieces and place into a microwave-safe a bowl. Microwave for 30 seconds.
Mix the butter and chocolate together with a whisk. Then add in the egg yolks and whisk well until they’re fully combined.
Pour the cream into a standup mixer mixing bowl and beat on medium speed until it starts to thicken, while slowly adding the sugar and the vanilla.
Slowly fold in the chocolate mixture until it’s fully combined and then move the mixture to the fridge for at least 15 minutes to firm up. (We prefer to give it at least at hour).
Mousse is great for game day because it transports very well, provided you keep it cool. One of our favorite tricks is to keep it in the cooler in Ball jars. Sprinkle a lil' extra something on top to make it extra special. We're talking goodies such as graham crackers, sprinkles, candied nuts, berries or whipped cream.
Here's another trick: if you're more of a semifreddo fan, you can place this mousse in the freezer. It won't take on the texture of ice cream or gelato exactly. It'll end up somewhere between mousse and ice cream. And it'll still be absolutely delish.