I recently discovered how delicious homemade chocolate mousse is. It’s really easy to make and everything you need to create this scrumptious dessert is right inside your pantry!
I used Alton Brown’s recipe from Food Network, as it had 5 star reviews and I can see why! I did change one or two things up in mine as I was trying to clean out the cabinets.
If you are looking for a quick and chocolatey dessert, make this one for dinner tonight!
- 1¾ cups whipping cream
- 12 ounces quality semi-sweet chocolate chips
- 3 ounces brewed coffee
- 1 teaspoon of vanilla
- 4 tablespoons butter
- 1 teaspoon flavorless, granulated gelatin
- Mint for decoration
- Chill 1½ cups whipping cream in refrigerator. Put your mixing bow and beaters in the freezer for about 10 minutes to chill.
- In top of a double boiler, combine chocolate chips, coffee, and butter. Melt over barely simmering water, stirring constantly. Remove from heat while a couple of chunks are still visible. Add vanilla and then cool, stirring occasionally to just above body temperature.
- Pour remaining ¼ cup whipping cream into a metal measuring cup and sprinkle in the gelatin. Allow gelatin to "bloom" for 10 minutes. Then carefully heat by swirling the measuring cup over a low gas flame or candle. Do not boil or gelatin will be damaged. Stir mixture into the cooled chocolate and set aside.
- In the chilled mixing bowl, beat cream to medium peaks. Stir ¼ of the whipped cream into the chocolate mixture to lighten it. Fold in the remaining whipped cream in two doses. There may be streaks of whipped cream in the chocolate and that is fine. Do not over work the mousse.
- Spoon into bowls or martini glasses and chill for at least 1 hour. Garnish with mint and serve.
- (If mousses are to be refrigerated overnight, chill for one hour and then cover each with plastic wrap)