My mother was a complete fool for chocolate. From the cheapest drug store candy bar to the finest handmade chocolates from Switzerland, Belgium or France, she loved it all and all was eaten in a frenzy and with abandon. Mama was crazy for chocolate. I made this mousse often in the 70’s and 80’s when we entertained and always made sure Mama got some. This dessert is unbelievably easy and simple. Velvety smooth and elegant, its depth and richness will make you swoon. The recipe calls for just a few ingredients so use the best dark chocolate, the freshest eggs and highest quality whipping cream available to you. Now is not the time to skimp. It can be made a day ahead of serving and is excellent with after dinner coffees and dessert wines. I hope you enjoy it as much as I have…like right now when I pulled out a cup from the refrigerator just to “even it off”. I had a little bit more because, well, it’s so good. And then I couldn’t stop and didn’t until I thought, “I must have some kind of disease. Like those people who can’t control themselves and eat dirt.” I think all you ladies out there understand. Enjoy but be forewarned. This stuff is dangerous!
The Ultimate Dark Chocolate Mousse with Rum Spiked Whipped Cream
- 8 ounces semi-sweet chocolate
- 3 tablespoons brewed espresso or strong coffee
- 3 tablespoons confectioners sugar
- 3 egg yolks
- 1/2 teaspoon vanilla extract
- 1 1/4 cups heavy whipping cream
- In a double boiler or a bowl set over simmering water but not touching the water, whisk the chocolate until it has completely melted. Do not let the water boil as the chocolate will easily scorch and be ruined.
- Whisk in the coffee and sugar. Continue to whisk while adding one egg yolk at a time.
- Continue whisking until the mixture has thickened, about 3-4 minutes.
- Remove from heat and allow to cool.
- While the chocolate is cooling, whip the cream to soft but almost firm peaks using a hand mixer. Watch the cream, you don’t want it to get “grainy” or turn into butter. You just want it to hold its shape.
- Whisk the vanilla extract into the partially cooled chocolate mixture then fold in the whipped cream folding until all streaks of cream are gone.
- Spoon into serving dishes or glasses, lightly cover and chill in the refrigerator at least 2 hours up to 24 hours.
- Top each serving with a dollop of Rum Spiked Whipped Cream right before serving.
- 1/2 cup heavy whipping cream
- 1 level tablespoon confectioners sugar
- 1 tablespoon spiced rum, orange liquor or liquor of choice
- Pour cream into a small bowl and whip until cream starts to thicken.
- Add the sugar and liquor and continue whipping cream until soft peaks form.
- Spoon a dollop of cream over each serving of mousse.
The Irreverent Kitchen 