Chocolate mousse is one of my husband’s favourite desserts so naturally I’ve made this many times. This mousse is light and airy, while still being incredibly decadent. It is extremely easy to make and takes very little time to prepare, but you must make it in advance. I decided to make this for Mother’s Day because my Mom loves chocolate. This dessert is best served with something to cut the decadence slightly: I normally serve it whipped cream and fresh berries. This time I decided to do something slightly different and make a chocolate crisp as decoration. Another way to make this dessert a bit fancier is to serve it in wine glasses, you could obviously use a bowl just as easily but I like the look of a stemmed glass filled with mousse.
¼ cup semisweet chocolate chips or pastilles (I like to use PC Black Label semi sweet chocolate because it melts very smooth)
1 tbsp Khalua (you can also use milk or espresso, if you like the coffee flavour)
1 egg yolk, lightly beaten
1 ½ tsp vanilla extract
½ cup whipping cream
½ tbsp sugar
Extra whipping cream for decoration
Oven safe bowl
First, melt your chocolate and Khalua in a double burner.
Once your chocolate has melted, stir a small amount of it into your egg yolk to temper it. Next, add your yolk to the melted chocolate and stir approximately 2 min until thickened.
Remove it from the heat and stir in your vanilla extract. Cool, stirring several times.
While your chocolate mixture is cooling, beat your whipping cream and sugar until soft peaks form then fold it into chocolate mixture.
Scoop your mousse into wine glasses and refrigerate 2 hrs-overnight.
6 ounces white chocolate (Baker’s)
6 ounces semi sweet chocolate (Baker’s)
Melt your white chocolate in a double burner then smooth onto a Silpat.
Next, melt your semi sweet chocolate in the double burner and drizzle it onto the white.
Place your Silpat in the freezer for at least an hour before breaking up the chocolate and using it to garnish your mousse.
Before serving your mousse, whip a cup of cream with a few drops of vanilla extract until stiff peaks form then add to the mousse. Garnish with the chocolate and serve with fresh berries.