Description
Indulge in a rich and decadent French Chocolate Mousse, perfect for a romantic dessert for two. This elegant treat is surprisingly simple to make and requires minimal prep time.
Ingredients
Scale
- 6 ounces 60 percent chocolate, chopped
- 2/3 cup heavy cream, divided
- 1/4 cup hot espresso
- 1 large egg yolk
Instructions
- Chop the chocolate into very small pieces and add to a blender or small food processor. Pulse a few times to break up the chocolate further.
- Heat 1/3 cup of the heavy cream until steaming hot in the microwave or in a small saucepan. Brew the espresso, and reheat if not steaming hot.
- Add the hot espresso, hot cream, and egg yolk to the blender with the chocolate mixture. Place the lid on to trap the steam so that the chocolate begins to melt for a minute or two.
- Blend until smooth, keeping the lid on the entire time so that the heat melts the chocolate. If the chocolate mixture is not fully melted and is grainy or chunky after a few minutes, put it in a glass measuring cup. Then, put the glass measuring cup in a bowl of very hot water. Stir until everything melts. Set aside to cool.
- Whip the remaining 1/3 cup of cold heavy cream until stiff peaks form.
- Slowly fold in half of the chocolate mixture to the whipped cream, followed by the remaining chocolate, and fold gently by hand until smooth.
- Divide between two glasses, chill for one hour, and then serve.
Notes
- For chocolate, a 6 ounce bar of your favorite chocolate is recommended. 60 percent chocolate, also known as bittersweet chocolate, works well. Chocolate chips can be used but may be harder to melt.
- For coffee, use 1/4 cup of freshly brewed hot espresso. Instant espresso powder, 1 teaspoon in one-quarter cup of boiling hot water, or instant coffee granules, 2 teaspoons in one-quarter cup of boiling water, can be used.
- If concerned about raw egg, buy pasteurized eggs or omit the egg for good results.
- This can be made in advance and kept tightly covered for up to 3 days. Let it rest at room temperature for at least an hour before serving. This recipe can be doubled, but not tripled, due to blender space.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 30g
- Sodium: 50mg
- Fat: 30g
- Saturated Fat: 20g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 100mg