Chocolate mousse is a rich indulgent cake and something to look forward to on a hot Sunday. This is a tasty but simple dessert the whole family can prepare together in true Mother’s tradition. When it comes to chocolate and company – the more the merrier! It Serves 6.
1 hr 30 min Total Time 1 hr 30 min
- 1 3/4 cups whipping cream
- 1 1/2 cups quality semi-sweet (35 percent pure) chocolate, chopped
- 80ml espresso or strong coffee
- 1 tablespoon vanilla extract
- 4 tablespoons butter
- 1 teaspoon flavourless, granulated gelatin
- Chill 1 1/2 cups whipping cream in refrigerator. Chill metal mixing bowl and mixer beaters in freezer.
- In top of a double boiler (a metal mixing bowl placed on top of a pan of simmering water), combine chopped chocolate, coffee, vanilla and butter. Melt over barely simmering water, stirring constantly. Remove from heat while a couple of chunks are still visible. Cool, stirring occasionally to just above body temperature.
- Pour remaining 1/4 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 1/4 of the whipped cream into the chocolate mixture to lighten it. Fold in the remaining whipped cream in two portions. There may be streaks of whipped cream in the chocolate and that is fine. Do not over work the mousse.
- Spoon into glass bowls or martini glasses and chill for at least 1 hour.
- Garnish with fruit (berries of any kind), chocolate and/or coconut flakes serve.
Check out more recipes on Amanda’s blog . Also, if you want to take your housekeeper for a course on how to make that indulgent dessert or amazing meal we have a list of cooking classes in our Resources page just for you.