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.
Deborah Mele 2011
- 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
- Sweetened Whipped 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.