1/2 cup (4 0z. semi-sweet chocolate chips

(I would add 1/4 cup dark chocolate chips next time I make this)

1/8 teaspoon kosher salt

1/4 teaspoon expresso powder ( I used ground espresso powder from our expresso grinder)

1/2 cup whole milk

1 cup heavy whipping cream

3 tablespoons powdered sugar

1/2 teaspoon vanilla extract

(Recipe from Belly Full)

Start with a medium bowl and assemble your ingredients. Add 1/2 cup chocolate morsels, 1/8 teaspoon kosher salt, and 1/4 teaspoon expresso powder to the bowl and mix.

Heat 1/2 cup whole milk until steaming (you probably can’t see the steam rising from the milk but it was LOL). Pour the steaming milk over the chocolate mixture and let stand for 2-3 minutes until chocolate is melting. Stir until mixture is smooth. Allow to come to room temperature.

Place a small mixing bowl in the freezer until chilled. Remove from freezer and add 1 cup whipping cream to chilled bowl. This is the secret to fast whipped cream. Partially whip cream then add 3 tablespoons powdered sugar and 1/2 teaspoon pure vanilla extract to bowl. Whip until cream forms soft peaks.

Add the whipped cream mixture to the cooled chocolate mixture reserving a small amount of whipped cream for a garnish. Gently fold the whipped cream into the chocolate.

Distribute the chocolate mousse into serving bowls and cover tightly with plastic wrap. Chill in refrigerator for a minimum of three hours or overnight. Serve with a dollop of whipped cream on top and some chocolate shavings.

Add ing the 1/4 cup of dark chocolate morsels would increase the depth of flavor in the mousse and darken the color as well. This tasted quite good and was very easy to make.

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