It's hot out, I have six and a half weeks left until the baby finish line, and although I am madly craving sweets, I don't want to heat up my house any more or stand for any long periods of time. The other day I had run out of my freezer stash of baking, and I sunk to looking for chocolate chips to eat. Sadly, that wasn't far enough for me to go as I realized I was out of chocolate chips and I then resorted to eating squares of baking chocolate. This is what my life has come to. In honor of that, I am reposting my easy chocolate mousse recipe, which I made in white chocolate version this time (because I had white chocolate baking squares that I hadn't gobbled up in a fit of desperation). Topping it with fruit makes it healthy, I promise. The raspberries are part of the bounty I harvested off the bushes behind my garage all summer long.
If you have been reading us for a long time, you may recognize this as the first post we ever did :-)
Chocolate Mousse:
6 squares of bakers chocolate (any kind you like)
1 ½ cups whipping cream
Combine the chocolate squares with ¼ cup of the whipping cream and microwave for 1 minute on high. Give it a stir and then microwave it for 30 seconds to 1 minute more. If you chop up the chocolate it takes a bit less time. If it is not melted fully after the second minute, just stir it until it has melted. Let the melted chocolate sit for about 20 minutes or until close to room temperature.
Whip the remaining 1 ¼ cup of whipping cream and fold it into the cooled chocolate mixture. If the chocolate mixture is still quite warm, give it some extra time or the whole thing will curdle, and you will be very disappointed after smelling delicious melting chocolate to not get a nice mousse to eat in the end. Refrigerate for two hours.
I have resorted to chocolate squares since I was a kid. Drove my mom nuts because I would never put them on the grocery list when I finished them.
ReplyDeleteHang in there, the heat is subsiding.