Jan 20, 2012

Chocolate Mousse


Chocolate mousse always seems so decadent and rich (which it is) that I don't ever really think to make it an home as a stand alone dessert.  It seems to be one that is saved for special occasions, dinners at restaurants, or a layer in a cake.  Those reasons are why I put it on my 30 While 30 list.  I wanted to make things that I wouldn't normally make and mousse was one of the first desserts that came to mind.

This version doesn't use raw eggs which I liked.  I have nothing against the more traditional, raw egg mousse but I wanted one that I would feel comfortable with our 18-month old trying.  (He enjoyed his few bites.)

This is definitely rich and chocolaty, not something that you need too much of, we definitely had to pace ourselves.  This made enough for 4 smallish servings.  I left two as just chocolate and added about 1/4 teaspoon of peppermint extract to the other two to make chocolate peppermint mousse.  It's important to use good quality ingredients in this simple dish.  You will notice the difference between qualities of chocolate, for sure.


Chocolate Mousse
Printable Version

½ cup bittersweet chocolate chips
 2 tbsp. coffee (can substitute water)
2 large egg yolks, slightly beaten
1 tbsp. coffee liqueur or vanilla extract
1 cup heavy whipping cream
2 tbsp. sugar

whipped cream, for garnish
chocolate shavings or chopped chocolate, for garnish

1. In a small heavy saucepan, melt chocolate chips with coffee over low heat; stir until smooth.
2. Temper the egg yolks by stirring a small amount of hot chocolate mixture into the egg yolks. Pour the egg yolk mixture into the saucepan, stirring constantly.
3. Continue to cook until slightly thickened. Remove from the heat; stir in the coffee liqueur or vanilla. Cool, stirring several times to speed up the process.
4. In a large bowl, beat the whipping cream until it begins to thicken. Add sugar; beat until soft peaks form.
5. Add ⅓ of the whipped cream into the cooled chocolate mixture and stir to combine. Gently but thoroughly fold in the remaining whipped cream.
6. Spoon into individual serving glasses or dishes and cover and refrigerate for at least 2 hours. Garnish with whipped cream and chocolate shavings or chopped chocolate if desired.

adapted from Girl Cooks World

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