Chocolate Mousse (in minutes)

Sunday Dinner

Baked Brie with Pear Compote

Cassoulet of Homemade Toulouse Sausage, Lamb Stew and Duck Confit
Country Bread
Simple Green Salad

Chocolate Mousse (in minutes)

With a certain birthday coming up this week ☺, it is my turn to plan the Sunday dinner menu. I have been in the kitchen for several days now making all of the components for the main event, so I wanted something fairly easy to make for dessert. This chocolate mousse really does come together in less time that the traditional version. Rather than separating the egg yolks from the whites and beating them separately, they are beaten together until thick and doubled in volume. I like to flavor the mousse with some Kahlúa and vanilla, but you could use any liqueur or extract that you prefer. A little orange zest and Grand Marnier might be nice if you like that combo. Or how about some Framboise and fresh berries?? I could go on and on.

Although it comes together quickly, there is no compromise from the rich, creamy and satisfying indulgence that a mousse offers with each spoonful. Garnish the top with a little more whipped cream and some grated chocolate for a special touch. Happy Sunday!

Sunday Dinner one year ago
Sunday Dinner two years ago

Chocolate Mousse in Minutes

By Nicole Prep: 5 minsCook: 5 minsRefrigeration Time: 2 hrsTotal: 2 hrs 10 mins Servings: 8 Every spoonful is light and airy, rich and creamy, and incredibly indulgent!

Equipment

• Double Boiler
• Hand mixer with flex beaters

Ingredients 

• 10 ½ ounces good-quality dark chocolate, roughly chopped
• 3 extra-large eggs
• ¼ cup granulated sugar
• 1 tablespoon unsweetened cocoa powder, sifted
• 1 tablespoon Kahlúa
• 1 tablespoon pure vanilla extract
• Pinch of kosher salt
• 1 ¼ cups heavy cream

Garnish

Instructions 

1. Melt the chocolate in a medium heatproof bowl set over a saucepan filled with 1 inch of simmering water or a double boiler. Remove the bowl from the heat and allow to cool slightly.
2. In a medium bowl, beat the eggs, sugar, cocoa powder, Kahlúa, vanilla, and salt with a hand-held mixer for 5-7 minutes, or until the mixture is thick and doubled in volume. Add the melted chocolate and mix until smooth and completely incorporated.
3. In a separate bowl with clean beaters, whip the cream until soft peaks form (be careful not to over-beat). Using a rubber spatula, carefully fold the cream into the chocolate mixture, trying to keep the mixture as light as possible. Spoon into 6 to 8 individual serving glasses and chill in the refrigerator for at least 2 hours or overnight. Remove from refrigerator 15 minutes before serving, then top with extra whipped cream and grated chocolate. Enjoy!.

Notes

The Kahlúa can be omitted or it can be substituted with another liqueur, like Grand Marnier or Framboise.

Nutrition

Calories: 409kcal, Carbohydrates: 26g, Protein: 6g, Fat: 31g, Saturated Fat: 18g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 9g, Trans Fat: 0.02g, Cholesterol: 105mg, Sodium: 41mg, Potassium: 336mg, Fiber: 4g, Sugar: 17g, Vitamin A: 650IU, Vitamin C: 0.2mg, Calcium: 62mg, Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.