February 13, 2013

CHOCOLATE MOUSSE!

For the LOVE of CHOCOLATE
Mousse



For the love of chocolate!  Who put Valentines Day after Ash Wednesday, the first day of Lent. If you pledged to give up sweets,  I say let's cheat. Not on your sweetheart, but on eating chocolate. And while you're at it, just cheat on the recipe for chocolate mousse, too.

As nice as it is to make a classic chocolate mouse with whipped egg whites, you can achieve close to the same thing by merely folding the melted chocolate into the whipped cream. Granted it won't be as light and airy, but doing this eliminates the worry over serving raw eggs. 

Serve this mousse straight up, or as a filling for sugar cookies or to top a thin slice of pound cake garnished with strawberries. Mound it into meringue shells, spoon it into coffee. It will keep for a day or two in the refrigerator. (Fat chance.) Just be sure to serve it with champagne.


Cheater's Chocolate Mousse 
Serves 2 (easily doubled or tripled)
 
1/2 cup semi-sweet chocolate chips
1 tablespoon unsalted butter
1/2 cup heavy cream
 
In a small saucepan set over low heat, melt together the chocolate and butter until glossy. Remove from the heat and set aside. In a medium bowl, whip the cream until soft peaks form. Gently fold the melted chocolate into the cream. Do not stir it in completely, it should be streaky.
 
Refrigerate until very stiff.

Note:  Remove the pan from the heat BEFORE the chocolate is completely melted. It will continue to melt once the pan is removed. Allow it to cool just a little while you're whipping the cream.


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