I couldn't resist another chocolate dessert for Valentine's Day. Chocolate mousse is rich and decadent which makes it perfect for your favorite Valentine -- or just an excuse to indulge for the day even if you don't have a special Valentine.
It's easy to make, though it's just a little high in calories if you use whipped cream. No worries, it's just one day!, exercise tomorrow.
Some traditional chocolate mousse recipes use eggs and/or egg whites to give the mousse its light and airy texture. I chose a recipe that doesn't use the eggs. I prefer not to serve a dish with raw eggs.
I replaced the eggs with whipped cream for this easy recipe. As in many of my recipes you can substitute some of the ingredients with your preferences.
You can use your favorite chocolate (milk, semisweet, bittersweet, or blend two); instead of espresso use vanilla extract, orange extract, or use water or milk. If you want to cut back on the calories, fold in non-dairy whipped topping instead of the whipped cream - though I didn't try this so I don't know how it would affect the mousse consistency, but I have substituted the non-dairy topping in other recipes and it was fine.
Yield: 4 servings (approx.)
- 2 Cups semisweet chocolate chips
- 2 Tbls. butter
- 1 Tbls. brown sugar
- 1 Tbls. espresso or strong coffee (or use 1 Tbls. milk)
- 1 Cup whipping cream
- Fresh berries or shaved chocolate for garnish
- Whip the cream in a chilled bowl and set aside.
- Melt the butter and chocolate in a double boiler stirring constantly until it is smooth. Add the coffee or milk and stir until blended. Remove from heat and cool for about 3-5 minutes.
- When the chocolate has cooled slowly fold in 1/3 of the whipped cream to the chocolate. Continue adding the cream saving 1/4 cup aside for garnish.
- Distribute the mousse into serving dishes and refrigerate at least 2 hours before serving.
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