This one is for my hubby Steve. Not only is he a dark chocolate lover, but he is also pretty into mousse that’s done right.
This chocolate mousse has a few steps but only a few ingredients which translates to MY KINDA RECIPE. Rich in flavour, creamy and super chocolaty. You need to try this because it’s unbelievably easy to make at home.
Crack up a few eggs and melt some good quality chocolate (don’t skimp here – buy the expensive kind because it’s MOUSSE for Godsakes). Now whip some cream and you have a fantastic dessert that’s perfect for a special occasion or JUST BECAUSE (which happens to be my favourite reason for making something sweet).
I like to add a tablespoon of espresso or strong brewed coffee to the mousse. This is the best way to enhance the flavour of the chocolate but doesn’t make the mousse taste like coffee. This is a trick I use for the majority of my chocolate desserts, whether it be cake, cookies, bars or mousse.
And, the extra special topper for this dessert can be anything your heart desires. I chose to make a mocha whipped cream because, why not add more coffee and chocolate flavouring to something that is already so delicious? You can keep it simple and skip the topping but it’s REALLY GOOD.
Now, doesn’t this present itself like the type of dessert that looks like you have spent hours upon hours creating? Um no, and SHHHHHHHH. I won’t tell anyone that this only takes a few minutes to throw together. Your secret is safe with me.
What sounds like “just a bowl of chocolate whipped cream”, is really a fancy shmancy mousse.
Just spoon it. Pipe it. Or eat it straight from the bowl by yourself (which is basically what Steve did, oh my!)
That’s about it.
- 2 eggs
- ¼ cups granulated sugar
- 1 tablespoon espresso or strong brewed coffee
- 2½ cups cold whipping cream, divided
- 6 oz dark or semi-sweet chocolate (about 1 cup chocolate chips)
- Beat eggs,sugar and coffee with your hand or stand mixer for about three minutes.
- Meanwhile heat 1 cup heavy whipping cream in a small saucepan until just hot, not boiling. With mixer on low, slowly pour the hot whipping cream into the egg mixture slowly until combined.
- Next, add the egg and cream mixture back into the saucepan and over low heat, stir for five minutes constantly until thickened. Do not let it come to a boil.
- Remove from heat and stir in chocolate and coffee until melted. Cover and refrigerate for two hours, until chilled, stirring the mixture every 30 minutes.
- When the mixture is completely chilled and firm use your whisk attachment on your stand mixer to whip the remaining heavy cream until stiff peaks form. Remove chocolate mixture from fridge and switch over to your paddle attachment or use a spoon to fold the whipped cream into the chocolate until fully incorporated and smooth. Your best bet is using the paddle attachment on low speed. Serve immediately, or pipe into small ramekins and chill until ready to use. Top with mocha whipped cream if desired - recipe below.
- 2 tablespoons good quality dark chocolate
- 1 tablespoon hot water
- 1 teaspoon espresso or instant coffee powder
- 1 cup whipping cream (very cold)
- ½ tsp vanilla extract
- 1 tablespoon granulated white sugar
- Stand mixer bowl & whisk beater, chilled
- In a double boiler, melt the chocolate until shiny and smooth.
- Stir together the hot water and instant espresso or coffee granules. Stir into melted chocolate until smooth and allow to cool to room temperature.
- Whip cream, vanilla and sugar until it just begins to form soft peaks.
- With the mixer on low, add the chocolate/coffee mixture to the bowl. Whip on high until you reach your desired consistency.
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