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This is a simple classic mousse
recipe that is versatile, light and
airy
served for the final sweet course of a meal as a special treat.
For a refreshing variation sometimes I add finely grated orange zest.
This dessert can also be flavored with a small
amount of coffee,
rum, Grand Marnier or other liqueurs.
For
another wonderfully simple variation,
freeze it and serve as slices with whipped cream.
See
my
dessert recipes
for more great easy ideas with photographs
easy.... smooth.... creamy and rich ... great for dinner
parties
make the day before... this recipe contains no
eggs
Chocolate
Mousse
photograph created by Peggy Bucholz, www.finedinings.com
adapted from Mike Herman who adapted from Fannie Farmer's
cookbook
Serves 8
1 cup plus 2 tablespoons milk
1 envelope gelatin
6 tablespoons unsweetened cocoa powder
2 ounces plus 1 teaspoon for garnish unsweetened chocolate, finely chopped
1-1/2 cups granulated sugar
1 tablespoon vegetable oil
3 cups heavy whipping cream, divided
2 teaspoons vanilla
mint sprigs for garnish
In a saucepan over medium heat
dissolve gelatin in the milk.
In a small bowl combine the cocoa powder, 2 ounces finely chopped unsweetened
chocolate, sugar and vegetable oil; add to the milk stirring constantly until
smooth; remove from heat to cool. Cover and chill.
Whip 2 cups heavy whipping cream with vanilla to stiff peaks,
fold into the chilled chocolate mixture. Spoon into individual dessert bowls or martini glasses, cover and refrigerate overnight.
When ready to serve the mousse, whip remaining 1 cup heavy
whipping cream to soft peaks, divide among individual bowls or
glasses, garnish with mint sprigs, the
remaining 1 teaspoon finely chopped chocolate and serve.
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