Easy Recipes - Chocolate Mousse

Far too many people asked for this for me to ignore it, so here is a recipe I use to make a nice chocolate mousse. This recipe, like all things I make, has a bit of room for change depending on your personal taste. However, I'll explain this along the way.

First, the ingredients:
1 pt Heavy Whipping Cream
3 T Powdered Sugar
1 12oz package Semi-Sweet Chocolate Chips
2-3oz Alcohol (Grand Marnier, Triple Sec and Rum are options - actual amount will depend on the alcohol content of what you are using. Higher alcohol content means you will need to use slightly more)
1t Vanilla Extract

1) Put your METAL mixing bowl and beaters in the freezer. Leave them there for at least one hour, preferably overnight. Using a cold bowl and beaters will help maintain the fats in the whipping cream and keep you from making butter instead of whipped cream.

2) In a manner that works best for you, begin to melt the package of chocolate (save a few of the chips for a garnish, if you wish), Vanilla Extract and your alcohol of choice (I typically use Grand Marnier to make a nice Orange-Chocolate Mousse, but even Triple Sec will work. Use Rum for a different flavor, or try something else if you're feeling brave). I typically place all these ingredients in a microwave-safe bowl and microwave in 15-second increments. Always start on the light end of the spectrum with regard to the alcohol of choice (because you can always add more, but can't take it away). There is a chance that your chocolate may end up looking like this:



This melting chocolate is lumpy and dull in color because it needs more fluid

I actually took the picture specifically to show the problem  of chocolate seizing up. This will happen if there is a fluid in the mixture, but not enough to adequately saturate the chocolate solids and sugar in the chocolate. If you add a bit more liquid, you can get this:



Isn't it shiny and pretty?


You'll notice that I have a few small bits of solid chocolate still in the mixture. Instead of using a whisk for a perfectly smooth mixture, I prefer to use a fork to leave the small chocolate bits - it gives a bit of textural intrigue. If you don't like it... well, use the whisk.

3) Pour your heavy whipping cream and powdered sugar into the chilled mixing bowl and use the chilled beaters to begin to aerate the mixture. Start on the lowest setting until you generate a fair bit of froth, then turn up the power to one of the highest settings. Since the cream is warming up the entire time it is outside the fridge, you want it to get light and fluffy as soon as possible. It should look like this:

Whipped Cream... you can just do this step if you just want fresh whipped cream, excellent on Strawberry Shortcake

4) Pour 1/3 - 1/2 of the whipped cream mixture into chocolate mixture and stir it. You want to get it fully integrated, it will help lower the temperature of the chocolate and get it to a similar consistency of the whipped cream.

5) Take the remaining whipped cream and FOLD it into the cream/chocolate mixture. You don't necessarily need to COMPLETELY mix it, but get it decently put together.

6) Place the mixture in the refrigerator and let it set for at least 4 hours. Trust me, it will get better the longer you let it set. If you don't let it set all the air will leave the mousse. It will deflate and it will be almost too rich to eat.

7) I like to serve the mousse in wine glasses (when I don't decide to sit down and inhale the bowl in one sitting). I wrap the rim of the glass with wax paper to prevent chocolate smears and lightly fill the glass. This is a VERY rich dessert and you don't need much to be satisfied. Feel free to add the chocolate chips, if you held on to them.

Isn't it pretty?

It should go without saying... Enjoy!