Lately, *I’ve been craving chocolate, chocolate, and more chocolate. I think it’s because I gave up all sweets for Lent and my body still hasn’t taken in all the sugar it needs to make up for the absence. Chocolate mousse was to be my solution.
Of course, I’ve never made it before and heard it was difficult. I found a simple recipe and was determined to make my mousse work.
Homemade Mint Chocolate Mousse
- 6 oz. Semisweet Chocolate, chopped (I used dark chocolate, though)
- 1 1/4 cups Whipping Cream
- 1 egg
- A pinch of Salt
- A few drops Peppermint Oil (I didn’t have any extract)
I didn’t know what kind of chocolate works best in mousse, so I tried Ghirardelli and Godiva — a taste test of sorts.
Put the loosely chopped chocolate into a food processor or blender, but don’t blend it yet. In a small saucepan, bring the cream close to a boil and pour into the blender with the chocolate. Process for one minute.
Temper the egg in a glass with a little of the hot cream and chocolate mixture, stirring in one spoonful at a time, until the egg mixture is hot. This will keep the eggs from scrambling. Then add the egg mixture to the blender with the salt and peppermint and blend for one minute more. It should look something like this and smell delicious!
the chocolate mousse into a large dish and refrigerate for several hours. After the mixture has become firm like mousse should be, scoop it into individual serving bowls. I got these from the local gelato place.
I served this to some friends at a recent dinner party. Godiva seemed to be the favorite, but I think that was because of brand loyalty alone. As for myself, I liked them both equally. Ghirardelli was more creamy but Godiva was darker tasting, which I like.
*This is a guest post by the wife. Tragically, I was born without a fully developed sweet tooth, so she cooks most of the desserts.