you can cook
  • You Can Cook!
  • About Me
  • Recipe Box
    • Appetizers >
      • Buffalo Chicken Dip
      • Cream Cheese Appetizer
      • Sweet and Salty Nuts
      • Thai Peanut Sauce
    • Beverages >
      • Blueberry Lemonade
      • Cosmopolitan
    • Breakfast >
      • Apple Pancake
      • Homemade Granola
      • Peanut Butter Cup Smoothie
      • Stick-to-your-ribs smoothie
      • Veggie Omelet
      • Yeasted Waffles
    • Main Dishes >
      • Beef Stew
      • Chicken Fajitas
      • Choley
      • Grilled Chicken
      • Low and Slow Chicken Breasts
      • Roast Turkey
      • Rub for Pulled Pork (and other meats too!)
      • Salmon Burgers
      • Simple Homemade Mac & Cheese
      • Simple Red Sauce
      • Steak and Potato Salad
    • Sides >
      • Bacon-Roasted Brussel Sprouts
      • Creamy Polenta
      • Homemade Potato Chips
      • "Magic" Salad Recipe
    • Soup >
      • Apple Cheddar Soup
      • Butternut Squash Soup
      • Chicken Noodle Soup
      • Creamy Tomato Basil Soup
      • Smokey Beef Chili
    • Sweets and Treats >
      • Almond Cake
      • Apple Crisp
      • Bruna Kakor
      • Butterscotch Pecan Sandies
      • Chocolate Fudge Brownies
      • Chocolate Mousse
      • Compost Cookies
      • New York Times Chocolate Chip Cookies
      • Pumpkin Pie
      • Salted Caramel Sauce
  • Classes
  • Contact Me
  • You Can Cook!
  • About Me
  • Recipe Box
    • Appetizers >
      • Buffalo Chicken Dip
      • Cream Cheese Appetizer
      • Sweet and Salty Nuts
      • Thai Peanut Sauce
    • Beverages >
      • Blueberry Lemonade
      • Cosmopolitan
    • Breakfast >
      • Apple Pancake
      • Homemade Granola
      • Peanut Butter Cup Smoothie
      • Stick-to-your-ribs smoothie
      • Veggie Omelet
      • Yeasted Waffles
    • Main Dishes >
      • Beef Stew
      • Chicken Fajitas
      • Choley
      • Grilled Chicken
      • Low and Slow Chicken Breasts
      • Roast Turkey
      • Rub for Pulled Pork (and other meats too!)
      • Salmon Burgers
      • Simple Homemade Mac & Cheese
      • Simple Red Sauce
      • Steak and Potato Salad
    • Sides >
      • Bacon-Roasted Brussel Sprouts
      • Creamy Polenta
      • Homemade Potato Chips
      • "Magic" Salad Recipe
    • Soup >
      • Apple Cheddar Soup
      • Butternut Squash Soup
      • Chicken Noodle Soup
      • Creamy Tomato Basil Soup
      • Smokey Beef Chili
    • Sweets and Treats >
      • Almond Cake
      • Apple Crisp
      • Bruna Kakor
      • Butterscotch Pecan Sandies
      • Chocolate Fudge Brownies
      • Chocolate Mousse
      • Compost Cookies
      • New York Times Chocolate Chip Cookies
      • Pumpkin Pie
      • Salted Caramel Sauce
  • Classes
  • Contact Me
you can cook

Amazing...Chocolate Mousse

11/11/2014

Comments

 
Picture
Just three ingredients will make the best mousse you will ever eat.

It's true:  all you need are 9 ounces (by weight) of chocolate, 5 tablespoons of liquid and 1-1/2 cups of cream. 

That's it.  No gelatin.  No powdered mix.  No eggs.  In fact in it's simplest form, the liquid is just water.

Since you only have three ingredients, choose them with care.  For the chocolate, chose milk, dark, or bittersweet sold in bar form.  No chips, no "candy coating" and nothing molded into shapes.  It's all about the flavor.  Chop your delicious chocolate into chip-sized pieces, and place in a microwave-safe bowl.

For the liquid, chose up to 3 tablespoons of liqueur such as Grand Marnier, Amaretto, Rum, Framboise or Frangelico, and add water to make up 5 tablespoons total liquid.  You can also use strong coffee for your liquid.  Pour the liquid over the chocolate.  I know we are breaking some rules here, but trust me on this.

Put the bowl in the microwave, and cook for 2 minutes on 50% power for dark and milk chocolate, and 20% power for white.  Once heated, stir gently until smooth.  Set aside until a small dab on your upper lip feels cool to the touch.

Measure 1-1/2 cups of the best heavy cream you can find.  It must say "Heavy Cream" on the carton. Don't even THINK of using half and half, creamer or <shudder> Cool Whip.  It's not like you eat this stuff every day, so get the real thing!

Pour the cold heavy cream into a large mixing bowl and put the whisk attachment on your mixer. Beat at high speed until soft peaks form.  A "soft peak" means that when you pull the whisk attachment out of the heavy cream, it will leave behind a pointed whipped cream peak which will then droop over slightly.

Once the cream is whipped, use a silicone spatula to gently fold the chocolate mixture into the cream and put immediately in a serving bowl or smaller bowls for individual servings.  Refrigerate for 2-3 hours before serving.  Excellent with fresh fruit or a very thin cookie.

Comments
    Picture

    Author

    Chris, cooking instructor, disability advocate and mom. Food geek and passionate believer in fresh, simple and homemade.

    Enter your email address:

    Delivered by FeedBurner

    Categories

    All
    Best Practices
    Chocolate
    Common Sense
    Cookies
    Cool Tools
    Dessert
    Entertaining
    From The Garden
    Healthy
    Holiday Cooking
    Kitchen Adventures
    Quick
    Snack
    Taste Test!

    RSS Feed

    Archives

    June 2016
    May 2016
    April 2016
    March 2016
    February 2016
    January 2016
    December 2015
    November 2015
    October 2015
    May 2015
    February 2015
    January 2015
    November 2014

    The typeface at the top of this page is Goudy Old Style, the same typeface used in my first copy of The Fanny Farmer Cookbook. My copy is a successor of The Boston Cooking-School Cookbook, first published by Fanny Farmer in 1896. It was one of the first cookbooks to use the standard measures that are common today.