👥8 people
⏲️20m
🕐15m
🍽️dessert
This chocolate mousse can be served with fruit, nuts, or even cookies! Pictured, it is on top of a delicious chocolate cake with strawberries on the side.
Ingredients
- 1 3/4 cup whipping cream
- 12 ounces of quality semi-sweet chocolate chips
- 3 ounces espresso or strong coffee
- 1 tablespoon dark rum
- 4 tablespoons butter
- 1 teaspoon flavorless, granulated gelatin
- cornmeal cookies, for garnish
Method
- Chill 1 1/2 cups of whipping cream the in refrigerator. Chill metal mixing bowl and mixer beaters in freezer.
- In the top of a double boiler, combine chocolate chips, coffee, rum, 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 the 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 in 10-second bursts in the microwave. 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 doses. There may be streaks of whipped cream in the chocolate and that is fine. Do not overwork the mousse.
- Spoon into bowls or martini glasses and chill for at least 1 hour. Garnish with cornmeal cookies and serve.
