Easy Chocolate Mousse

My favorite dessert is a luscious chocolate mousse. I prefer it to chocolate cake or even pies. It is a fantastic dessert to have on hand during the holidays.

Most people believe mousse is very difficult to make and some recipes are a bit tedious in the steps. I make my chocolate mousse in a very easy way. The hardest part is to melt the chocolate chips in a bowl over a pot of simmering water. **It is not hard to do if you use a heat tempered glass bowl and are careful not to have the glass bowl bottom touch the top of the simmering water.

If you really love chocolate mousse I hope you will give this recipe a try. Once you make this the first time and see how easy and delicious it is - this dessert may become a go-to favorite.

Ingredients: (double ingredients if making for more than 4 people)

8 ounces is semi sweet dark chocolate chips. I prefer Belgian chocolate purchased from Amazon.

16 ounces of heavy cream - 4 ounces held at room temp with the balance kept cold.

1/2 teaspoon vanilla extract

1 teaspoon of espresso powder or 1 TBL cold strong coffee

Directions:

In a glass bowl pour the chocolate chips and your selected coffee. Place the bowl over a suitable sized pot of simmering water that is about 1-2 inches filled. Experiment first to see what works before starting.

Once the chocolate begins to melt use a spatula or wooden spoon and gently turn the chocolate until it is fully melted. When melted add into the chocolate the 4 ounces of room temperature heavy cream. *DO not add cold cream as your glass bowl may crack.

Remove the bowl from the pot when the chocolate and cream is fully Incorporated. Add the vanilla and coffee into the chocolate then gently stir.

*Set the melted chocolate aside to cool while you prepare your cold heavy cream.

In another bowl pour the cold heavy cream. Using a hand blender whisk the cream until it begins to form peaks.

Quick Tip - place a stainless bowl into the freezer first for 30 minutes and use this for whipping the heavy cream. It can help your cream to whip quickly.

Once the peaks have formed stop the mixer and begin to spoon 1 large spoonful at a time of the cooled chocolate and mix gently using your mixer. Stop mixing after 30 seconds and add, in steps, 1-2 spoonfuls of the cooled chocolate until all of the chocolate is fully incorporated into the cream.

Spoon your chocolate mousse into serving glasses or bowls, cover with wrap and refrigerate.

If you wish top with shaved dark chocolate, sliced strawberries or a mint leaf before serving.

ENJOY!