Ingredients
| Name | Amount (Metric / US) |
|---|---|
| WHIPPING CREAM | 416.50 ml / 1.75 cups |
| QUALITY SEMI-SWEET CHOCOLATE CHIPS | 340.19 g / 12 oz |
| STRONG COFFEE | 85.05 g / 3 oz |
| RUM | 1 Tbsp |
| BUTTER | 4 Tbsps |
| FLAVORLESS | 1 tsp |
| FLAVORLESS | 1 tsp |
Chocolate Mousse in Chocolate Shell
The recipe Chocolate Mousse in Chocolate Shell can be made in around 45 minutes. This recipe serves 6 and costs $1.8 per serving. Watching your figure? This gluten free recipe has 637 calories, 6g of protein, and 54g of fat per serving. 138 people were impressed by this recipe. A mixture of butter, quality semi-sweet chocolate chips, strong coffee, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a rather inexpensive recipe for fans of Southern food. It is brought to you by Foodista. It can be enjoyed any time, but it is especially good for valentin day. With a spoonacular score of 41%, this dish is pretty good. Similar recipes are Chocolate Mousse in Chocolate Shell, Low-Fat Chocolate Mousse in a Meringue Shell (Pavlova), and Chocolate “Peanut Butter” Ice Cream with Chocolate Shell.
Instructions
Chill 1 1/2 cups whipping cream in refrigerator. Chill metal mixing bowl and mixer beaters in freezer. In top of a double boiler, combine chocolate chips, coffee, rum and butter. Melt over barely simmering water, stirring constantly. Remove from heat while a couple of chunks are still visible. Cool, stirring occasionally to just above body temperature. Pour remaining 1/4 cup whipping cream into a metal measuring cup and sprinkle in the gelatin. Allow gelatin to "bloom" for 10 minutes. Then carefully heat by swirling the measuring cup over a low gas flame or candle. Do not boil or gelatin will be damaged. Stir mixture into the cooled chocolate and set aside. In the chilled mixing bowl, beat cream to medium peaks. Stir 1/4 of the whipped cream into the chocolate mixture to lighten it. Fold in the remaining whipped cream in two doses. There may be streaks of whipped cream in the chocolate and that is fine. Do not over work the mousse. Spoon into bowls, chocolate cups (see note in About section) or martini glasses and chill for at least 1 hour. Garnish with fruit and serve. (If mousse is to be refrigerated overnight, chill for one hour and then cover each with plastic wrap)
Cream Sherry, Port Wine, and Moscato d'Asti are my top picks for Chocolate Mousse. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Johnson Estate Cream Sherry. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.
