Chocolate mousse is one of my favorite desserts. It is also a dessert that I though was difficult to make. I always order this decadent dessert at restaurants, but I had never thought of making it at home. My husband and I were both craving a delicious chocolate dessert when he suggested chocolate mousse. It sounded great, but I figured we would be in the kitchen for hours making this dish.
We had just finished watching an episode of Barefoot Contessa in which Ina Garten had tempered chocolate in the microwave. My husband started digging through our cookbooks for a chocolate mousse recipe and found Daniel Boulud’s recipe for Chocolate Mousse Trio in his book Cafe Boulud Cookbook. I did not have white chocolate, so we decided to do a combination bittersweet and semi sweet chocolate mousse, since that was what I had in the pantry.
It turned out to be a wonderful mixture of bitter and sweet chocolate in a creamy and fluffy dessert. We were extra decadent and ate the mousse with fresh strawberries and framboise liqueur. This is an over the top, but simple dessert to make for friends and loved ones. Enjoy.
- 4 oz of baker’s chocolate, finely chopped
- ½ cup semi sweet chocolate chips
- ¾ cup of heavy whipping cream
- ½ cup of whole milk
- 3 T agave syrup
- 1 t vanilla
- In a microwave safe dish, microwave the baker’s chocolate for 30 seconds. Stir and microwave for another 30 seconds until the chocolate is melted.
- Add the semi sweet chocolate chips to the melted baker’s chocolate and stir until the chips have melted. You can microwave this mixture for another 30 seconds if the chips have not melted completely.
- Bring the milk to a boil. Then whisk the milk into the melted chocolate mixture.
- In a separate bowl, whip the heavy cream into soft peaks.
- Add the milk and chocolate mixture to the heavy cream and whisk together until incorporated.
- Pour the chocolate mousse into 4 martini glasses.
- Allow the mousse to chill in the refrigerator for 30 minutes
