Friday, October 12, 2012

Friday Food: Chocolate Mousse

It's been one of those weeks. A lot to do has blossomed exponentially into too much to do. I tripped and fell earlier in the week and have been nursing 2 jammed fingers that make it hard to type. Despite the fingers, I did manage to finish 27 origami stars for consignment, but I've still got prints to frame, cards to package, and jewelry to resin. I happened to have some heavy cream in the fridge leftover from another recipe, so it was a perfect week to indulge in some Chocolate Mousse. Mmmmm....chocolate....

Chocolate Mousse

6 oz. semisweet or bittersweet chocolate chips
1 oz unsweetened chocolate
1/2 cup milk
1 tsp vanilla extract
1 cup heavy cream
1/4 cup confectioner's sugar
Sweetened whipped cream

Combine chocolate and milk in a glass bowl. Microwave for 2 minutes. Stir until well combined. Mix in vanilla. Let the chocolate mixture stand until cool to the touch, but still smooth and liquid.
Beat the heavy cream and sugar in a large bowl with an electric mixer just until stiff peaks form. Fold the cooled chocolate mixture into the whipped cream. Don't worry about differing streaks of color.
Spoon mousse into 6 wine goblets or dessert dishes and chill, covered with plastic wrap. Can be made one day ahead.
Serve with a dollop of sweetened whipped cream.

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