Sunday, March 5, 2017

Chocolate Mousse

This mousse is so easy to make!  and, well, chocolate-y goodness!  I have used it as a naturally gluten-free dessert to serve for family/friends.  I have also used it to celebrate our anniversary!  Seriously worth trying!

- 6 oz (or 1 cup) semisweet chocolate chips
- 2 egg yolks
- 1/4 cup sugar
- 2 tbsp coffee liqueur
- 1 1/2 cups whipping cream
- (optional) raspberries, strawberries, whipped cream, nuts, or other toppings of choice!

Melt the chocolate over a double boiler setup.
While the chocolate is melting, in a large mixing bowl, combine the egg yolks and sugar and beat, with a hand-held mixer, until very pale and thick and have doubled in size. Whisk in the coffee liqueur. When the chocolate has melted, whisk it into the egg yolk mixture.
In a medium bowl, whip the heavy cream to medium peaks. Using 1/3 of the whipped cream at a time, fold the cream into the chocolate mixture. Repeat this process until all the cream is incorporated. Transfer the mousse to (4-6) individual serving dishes and chill for at least 1 hour.
Garnish with fruit, nuts, cookies or whipped cream.
Thanks to Anne Burrell for this chocolate-y, amazing yumminess!

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