Cookbook:Instant Chocolate Mousse
|Instant Chocolate Mousse|
|Time||15 minutes, start to finish!|
|Serving Size:||1 mousse (160 g)|
|Servings Per Recipe:||6|
|Amount per serving|
|Calories from fat||438|
|Total Fat||48.7 g|
|Saturated Fat||31.2 g|
|Total Carbohydrates||36.4 g|
|Dietary Fiber||0.8 g|
Instant Chocolate Mousse is a dessert composed primarily of cocoa powder, coffee, and whipped cream. Unlike some other chocolate mousse recipes, this one does not require melted chocolate or eggs.
- ½ cup (60 g/2.1 oz) unsweetened cocoa powder
- ¼ cup plus 2 tablespoons (90 ml/3 fl oz) hot brewed coffee
- 1 pinch of salt
- 2 cups (500 ml/1 pint) heavy cream
- ⅔ cup (80 g/2.8 oz) powdered sugar
- 1 oz (28 g) kirsch (cherry brandy), chocolate brandy, or coffee liqueur
- In a medium bowl, whisk together the cocoa powder, coffee, and salt. It should whisk easily and have the consistency of melted chocolate. If it is too thick, whisk in another tablespoon of coffee. Set aside.
- In a large bowl, use an electric mixer on medium-high to whip the cream for 1 minute.
- Add the powdered sugar and whip for another minute.
- Add the kirsch and coffee-cocoa powder mixture.
- Whip on high until stiff peaks form, about another minute.
- Spoon the mousse into a medium plastic bag or piping bag, and twist the top closed.
- Use scissors to snip off one corner (about ½ inch up).
- Arrange the chocolate cups on serving plates. If the cups don't sit flat, place a dollop of mousse under them.
- Squeeze the bag to pipe the mousse into the chocolate cups.
- Use a vegetable peeler to shave the chocolate bar over the mousse-filled cups, letting some of the shavings scatter on the plate.
- Top each mousse with a cherry.
Notes, tips, and variations Edit
- Refrigerate if not eating immediately.