Refrigerator Perry Mousse
bitter chocolate, butter, eggs, heavy cream, sugar, vanilla extract
Our favorite mousse needed a great name that described 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, it’s a force to be reckoned with.
Let this dessert stand in as Fullback on your table, and it will surely be a touchdown. You can even set it up with a toppings bar for a great party centerpiece.*
1 pound bitter or semisweet chocolate
2 tablespoons unsalted butter, cold
2 large egg yolks
1 ½ cups heavy cream
2 tablespoons very fine sugar
1 teaspoon vanilla extract
Chop the chocolate and butter into small pieces and place into a microwave-safe 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 heavy cream into a standup mixer and beat on medium speed until it starts to thicken. As it does, slowly add the sugar and the vanilla.
Once the cream is thick, slowly fold in the chocolate mixture until it’s fully combined.
Move the mixture to the fridge for at least 15 minutes, and ideally an hour, to firm up*.
Pro Tip 1:
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 super special. We’re talking about goodies such as graham crackers, sprinkles, candied nuts, berries, or whipped cream.
Pro Tip 2:
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, but it’ll end up somewhere between mousse and ice cream. And it’ll still be absolutely de-lish.