Chocolate/Valentine Recipe #3...Okay, so don't hold me to the five minutes - it may take you all of seven minutes but I promise, in under ten you'll be swooning and licking chocolate so light and creamy smooth from your lips that you'll not even notice the time.
At the risk of sounding like a chocolate snob, it really does matter what kind you use in this recipe. I've made this 4 or 5 times now, the first time I used what I had on hand, Hershey's Chocolate (I always keep a supply around for the boy who thinks Hershey's is the ONLY chocolate in the world) and it tasted just fine. The next time I made this I used Dove Chocolate...1 step above Hershey in my book...and it also tasted fine, and maybe even a bit richer. But the last few times I've made this I have used Scharffen Berger's 70% Cacao Bittersweet Chocolate...and I'm here to tell you it made all the difference in the world! It turned an ordinary tasting chocolate mousse into such a decadent dessert I was immediately struck with a "cuckoo for Cocoa Puffs" kind of feeling!
Just thinking about this mousse makes my heart race - so let's take a minute to slow things down, shall we? Last Saturday the mister and I finally made it to Thoa's in Seattle, right across from the new Four Seasons on Union...you must put this on your Hit Parade! Thoa's (pronounced Twah's) is a Vietnamese-meets-Northwest-Fusion kind of place - the food is incredibly fresh and we loved every bite. We started with soft shell crab spring rolls, ate our way through steak frites followed by the best Pho I've ever had...so we had to do some serious walking after lunch...of course, a visit to Seattle would not be complete without a stop to see Sasquatch...or Market Spice...or the Flying Fish or the purchase of fresh fruit and veggies...we passed by the French, Greek and Russian Bakeries because we were still full from lunch and our last stop was Sur La Table because they carry Scharffen Berger Chocolate and I was planning on making Chocolate Cherry Mousse when we got home.
The milk/cream is heated on the stove top just until hot, then poured over the chocolate in a blender...and just like that, presto-chango, you've got yourself a fantastic mousse...ready to be topped with a drizzle of cream and chocolate shavings...definitely company worthy...definitely coma worthy...5 dangs my friends...FIVE in FIVE!
Chocolate Cherry Mousse in 5 Minutes - Pots and Pins
1/4 cup whole milk
1/4 cup heavy cream
3 tablespoons sugar
tiny pinch of salt
1/4 teaspoon instant espresso powder
8 oz. bittersweet chocolate
3 large egg whites
1/2 teaspoon cherry flavoring (raspberry and strawberry are equally as good)
1/2 cup heavy cream
2 tablespoons powdered sugar
1/4 teaspoon vanilla
chocolate shavings for garnishing, optional
Heat milk, cream, salt and espresso powder in a small saucepan over medium-high heat, mixing well, until very hot but do not allow to boil. Chop chocolate into small pieces and put in a blender. When milk mixture is hot, pour over chocolate in blender and let sit for about 10 seconds. Put lid on blender and blend on low speed until chocolate is melted and mixture is smooth, then blend on medium speed for 30 seconds. Add egg whites one at a time, blending on medium speed after each addition, then add cherry whiskey/flavoring and blend again for about 30 seconds. Pour into 4 small serving dishes and allow to sit on the counter for about 5 minutes.
Meanwhile, make the cream topping. In the bowl of an electric mixer combine heavy cream, powdered sugar and vanilla and mix on high just until cream begins to thicken a bit. Spoon cream over chocolate. Top with chocolate shavings. If you like your mousse cold, then refrigerate for about 2 hours. If room temperature is okay with you, then dig in immediately! Serves 4.
"Love is much nicer to be in than an automobile accident, a tight girdle, a higher tax bracket or a holding pattern over Philadelphia." ~Judith Viorst
One year ago: Old Sweater, New Pillow
Two years ago: A Great Idea Made Even Better