If you don't already have an easy, no-fail, go-to dessert to serve to guests that takes just a few minutes to prepare and everyone loves, well, here's one to add to your recipe collection.
This chocolate mousse recipe (from a friend of my aunt's) is so easy to make! The only requirement is that you need to plan for is refrigeration. It requires a minimum of six hours in the fridge prior to serving. If you are having an evening dinner party and you prepare this the morning of your party, you are all set. Making it the day before your event is even better.
Your guests will think you spent all day making this elegant dessert!
Chocolate Mousse
serves 8
1 12-oz package semi-sweet real chocolate chips (I used Nestle)
1 tsp. real vanilla extract
3 cups heavy whipping cream, divided
2 T sugar
In a saucepan, slowly melt the chocolate, vanilla and one cup of the whipping cream together on low heat, stirring constantly until the mixture is entirely smooth.
Remove from heat and let cool.
Meanwhile, in a large bowl using electric beaters, whip the remaining 2 cups of whipping cream until almost stiff. Add in the sugar, and continue to whip until stiff (meaning when you lift the beaters, the whipped cream stays in place - if it folds over it is soft peaks so keep whipping).
Fold the cooled chocolate mixture into the whip cream. You'll need to fold this in thoroughly so you won't see chocolate streaks in the cream. Don't worry, it won't deflate on you. And yes, it looks like chocolate whipped cream. Again, don't worry, it will transform into a mousse after it is refrigerated.
Divide the mixture into 8 individual dessert cups or wine glasses.
Cover with plastic wrap and refrigerate for at least 6 hours before serving, or overnight.
To serve, garnish with a orange twist, or piece of fruit such as a strawberry or raspberry, or a sliver of chocolate. Serve alone or with whipped cream, if desired.
tastes wonderful but has much less fat: 2 cups chocolate chips, 1 package silken tofu, 1 cup soy milk, 1/4 cup maple syrup (i never use quite that much). Melt the chips and soy milk together, let cool just a bit. If you have an immersion blender, put the silken tofu into the mixture and blend til smooth. if no immersion blend put it in blender and blend. You can divide this into indiviual dishes or just put it in a large bowl and put in the refrigerator to set. It sets pretty quickly and it is SO good, even for people who aren't sure about tofu! you can't taste it --all you taste is chocolatey goodness!