Easy Chocolate Mousse
Time: only 10 minutes to prepare plus 5 minutes to make the whipped cream; chill for 50 minutes or longer.
Serves: 10 very small espresso cups or 6 larger servings per above picture.
Inspired By: This is a Rachel Ray recipe. I was watching a show once that had her on at the end and she whipped these up in less than 5 minutes. I love easy so I had to try it. She calls these “Chocolate Cups with Whipped Cream”. I think they are very chocolate mouse-like although perhaps a bit denser/richer. One of these days I’m going to try this with white chocolate or even butterscotch chips – I’d probably use a bit of amaretto when I do that.
Ingredients:
- 1 cup semi sweet chips
- 1 egg
- 2 tablespoons sugar
- Pinch of salt
- 2 tablespoons booze; amaretto, Kahlua, dark rum, hazelnut liqueur or whatever sounds good – I prefer Kahlua
- 2/3 cup boiling milk
- Whipping cream (plus a little sugar and vanilla to add in when whipping it)
- Four mint leaves
Preparation:
- Put your milk in a small pan on the stovetop and heat to a boil.
- Put first five ingredients into a blender. Blend well – about 1 minute. Then stream in the boiling milk and blend until smooth – about 1 minute. The hot milk will cook the egg.
- Pour into cappuccino or espresso cups and refrigerate for 50 minutes (or more – you can make these hours ahead, or even a day ahead).
- Whip the cream with some sugar and vanilla (usually only 2-3 minutes).
- Chill for 50 minutes. Serve with a dollop of whipped cream and mint sprig.
Notes: These are very rich so I think they are even better with strawberries. Dip the strawberries into the chocolate – yum!!
Wine Suggestions: I would skip the wine – these are so rich, but I’ll add the same notes here I included with the chewy cherry brownies. I often hear people say they like red wine and chocolate. I can see how this might work in some unique cases of overripe, almost sweet wines, but I prefer my wine to be a bit sweeter than my dessert. I think a late harvest zinfandel or a tawny port could be awesome with chocolate, and fortified fruity wines like Banyules and Ruby Ports typically have cocoa or chocolate in the nose, as well as other berry fruits like cherry and raspberry and are classic companions to chocolate.