Well, I really cannot honestly say that it is the easiest, but I can't imagine a recipe for chocolate mousse that could be easier! I am not really big on desserts myself, but if I am planning a special dinner for guests I like to have something sweet to complete our meal. I do love chocolate, and this easy recipe has become one of my favorites as it could not be simpler, but is still rich and indulgent. It is perfect ending to a meal served in small glass bowls or even in espresso cups with a buttery cookie on the side. Since I put most of my effort into the earlier courses, I do not like spending hours in the kitchen preparing a dessert, and I love this recipe because I can put it together in minutes, pop it into the refrigerator, and not even worry about it until I am ready to serve it.

Depending on your tastes, you could use a myriad of different liqueurs to flavor this mousse, and then choose toppings to compliment the flavor. In my recipe below I used amaretto liqueur in my mousse and then decorated it with a dollop of whipped cream and a sprinkling of crumbles amaretti cookies on top. Using an orange liqueur is delicious instead, and the mouse could be decorated with a sliver of candied orange peel on top of the cream. Another of my favorite variations is to use coffee liqueur and to place a chocolate covered coffee bean on the cream. As you can see, the variations are endless, and all that is needed is a little imagination!

This recipe can be doubled easily, but if you need more servings I would recommend making more than one batch at a time, as you do not want hot milk and chocolate to explode from your blender! Do prepare this recipe at least 4 hours before serving to allow it to set. If you really do not want to add the liqueur, simply leave it out and increase the amount of sugar to 3 tablespoons. It will be just as delicious without the liqueur although I love experimenting with new flavors myself. I prefer my chocolate mousse less sweet, so I only use one to 1 1/2 tablespoons of sugar when using a liqueur, but you can adjust the sugar to your own taste. As always, use the best chocolate you can find for the best results.

Serves 4

by Deborah Mele

1/2 Cup Whole Milk

1 to 2 Tablespoons Sugar (3 Tablespoons If No Liqueur Is Added)

2 Tablespoons of Flavored Liqueur of Choice (See Above)

1 Cup Finely Chopped Bittersweet Chocolate (Or Chocolate Chips)

3 Extra Large Egg Whites

To Serve:

Sweetened Whip Cream

Garnish Of Choice (See Above)

In a small saucepan, heat the milk with the sugar and liqueur (if using) until it is hot and the sugar has completely dissolved. Do not allow to boil. Place the chocolate in a blender, and pour the hot milk over top. Run the blender until the chocolate has melted, about a minute. Add the egg whites and blend on high until very light, about another minute or so. Pour the mousse into individual cups and refrigerate at least 3 to 4 hours.

To serve, place a dollop of whipped cream on top and garnish with ingredients of your choice.

Buon Appetito!

Deborah Mele 2008