Wednesday, November 08, 2017

Simplest Dark Chocolate Mousse

Yes  - I ate it with my Japanese dessert spoon
I made this for last Sunday's family dinner. It was a hit. HOWEVER,  we felt the serving size was too big....this is RICH. I found this recipe in "Bread and Wine," by Shauna Niequest. This charming book is worth the purchase. Check it out from the library first if you want to verify my opinion. 

Can you read the recipe here? Maybe not? 
The most challenging part of this recipe was NOT eating the chocolate as it melted....

Just in case it's too hard to cook from the above photo:

2 C (pint) heavy cream (chilled and divided)
1 1/2 C (12 oz) dark chocolate chips
1/4 C honey

Stir 3/4 C cream, chocolate and honey over low heat in a saucepan until smooth. Cool for a few minutes.

Beat 3/4 cream to soft peaks.

Fold in chocolate in two batches.

Spoon into serving dishes.

Chill for at least 2 hours - really.

Whisk the remaining 1/2 C to hard peaks. Top dishes. You can top with berries, shaved chocolate etc.

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