This is the first time I’ve tried this recipe, and it was less labor intensive than other ones I have made. The taste is just as good though. It has a nice deep chocolate taste. It’s incredibly creamy too.
This recipe is baby tested and approved. He insisted I piped it into his mouth. Yeah, he’s crazy. The child only ever wants to eat junk food. I guess that’s typical of a little guy. Maybe.
I had decided to whip this together at 6 in the morning. I guess sweets are quite literally on my brain at all times. Lucian had decided to get up at 4 and wake up periodically as I was dozing back off. Finally, I had just decided sleep wasn’t going to be happening for me and worked on loading the dishwasher and whipping together chocolate mousse.
I’m really liking mousse. I think I’ll try different kinds of mousse in the near future. I’ll probably try some fruit mousse. Just so you know, you were warned. Stay tuned for of those recipes! As for this one, let’s hop to it!
Chocolate MoussePrint Pin Rate
- 1 cup heavy cream
- 1/2 cup semisweet chocolate chips
- 1/2 cup milk chocolate chips
- 1.5 oz . dark coffee
- 2 T . shortening
- 1 tsp dark rum
- 1/2 tsp . unflavored gelatin
- In a double boiler, add semisweet and milk chocolate chips, dark coffee, shortening, and rum. Stir constantly until everything is melted and incorporated.
- Remove from heat and let cool. I placed mine in the fridge to cool quickly.
- In a small microwave-safe bowl, add 1/4 cup of heavy cream and unflavored gelatin. Let it bloom for 10 minutes.
- Place the bowl of cream and gelatin in the microwave for 15-20 seconds to melt the gelatin. Do not boil the gelatin.
- Add the gelatin mixture to the cooled chocolate mixture. Stir until combined.
- In a stand mixing bowl, pour in the 3/4 cup of heavy cream that is left. Whip with the whisk attachment on high until the mixture comes to stiff peaks.
- Fold a small portion of the cream into the chocolate mixture.
- After the chocolate is lightened up, add the rest of the whipped cream and fold carefully.
- Spoon into serving dishes and chill for an hour. I chilled mine in the bowl for a few hours and then placed it in a piping bag to be piped.