Tuesday, September 6, 2011

Chocolatey Mousse to die for!

A few weeks ago The Other Williams decided to surprise me with a special dinner! The dessert was a chocolate mousse! I'm normally not a mousse kind of girl. I would rather a piece of chocolate cake but when she put this beautiful thing in front of me, I was hooked!

The Other Williams does not bake, period. However this recipe isn't really baking anything so anyone can do this. It's super easy but make sure you make it in advance because it needs some time in the fridge to set up.

This is a great dessert for entertaining because you can make it ahead of time. I can not emphasize how chocolatey this dessert was. However it is very rich so watch the portion size. We only finished half of these. I'm hoping if I'm good I'll be surprised with these again very soon!

Once you get the base down the options are limitless. You can add extracts like raspberry or mint, top with all kinds of things, and really play with it. The Other Williams whipped up fresh whip cream and topped for chocolate shavings and a mint leaf.

6 ounces semisweet chocolate
2 egg yolks
1/4 cup sugar
2 tablespoons coffee liqueur
1 1/2 cups heavy cream
Fruit, nuts, cookies or whipped cream, for serving, optional

Special Equipment: 4 (6 to 8-ounce) individual serving dishes

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 individual serving dishes and chill for at least 1 hour.

Garnish with fruit, nuts, cookies or whipped cream.

Chocolaty delicious!

Recipe courtesy of Anne Burrell

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