Okay, so I’m breaking the Valentine’s rules here a little and doing a recipe that isn’t for exactly two servings, but this mousse is so good you might just eat it all between the two of you anyway!
There aren’t many more decadent, Valentine-y desserts than the sweet, dark, rich concoction that is chocolate mousse. And sure, you could buy one of those little boxes from the store where you just add milk and whip it up, but this is sooooo much better, and doesn’t require all that much work!
Start by putting your mixing bowl and beater(s) into the freezer to chill them. (This is important, trust me!)
What makes this mousse so chocolatey is the fact that it uses real melted chocolate for the bulk of its flavor – NOT cocoa powder! So, start by melting 1 cup of semi-sweet chocolate in the microwave. (30 seconds, stir, 30 more sections, stir. If it still isn’t all melting together after that, do another 15 seconds, but remember that the heat from the melted chocolate will help to melt any remaining chunks as you stir it!)
MAKE OR BREAK TIP: The better the chocolate, the better your mousse. Nestle semi-sweet chips are great and work fine, but if you really want to kick it up, use a brand like Ghirardelli or Godiva.
Once your chocolate is melted, stir in 2 tbsp instant coffee and 2 ounces of RumChata (or a dark spiced rum). Set this aside so it cools a bit.
Take 1/4 cup of heavy whipping cream in a glass measuring cup and add 1 teaspoon of raspberry gelatin powder to it. (You could use unflavored gelatin as well, or orange flavored, but I really feel like the slight hint of raspberry gives great depth to the finished mousse!) Let this stand for about 10 minutes on the counter, and then microwave it for a minute or so to heat it up. (Make sure the cream doesn’t boil!)
Stir the cream & gelatin together to combine, and then fold this mixture into your melted chocolate and transfer the new chocolate mixture to a medium-sized mixing bowl.
Take your bowl & beaters out of the freezer and add 1 cup of chilled heavy cream. (If you’re using a stand mixer, use the whisk attachment.) To the cream, add 2 tbsp of cocoa powder and 2 tbsp powdered sugar. Put the mixer on a medium to high speed and whip for about 2 minutes or until the cream has solidified to stiff peaks.
**Fun fact, this by itself is simply a chocolate whipped cream and is fabulous on top of a myriad of desserts, from hot chocolate to ice cream to cake!**
Once the cream is done, carefully fold it into your melted chocolate mixture in 3 batches.
MAKE OR BREAK TIP: “Folding” is done by using a spatula; you move it down into the chocolate, across the bottom of the bowl, and then back up out the top. This allows the mousse to remain airy and fluffy. You might still have a few streaks of the cream visible, but that’s okay – you don’t want to over-work it!
Once you have everything folded together, spoon it into 6 dessert dishes and refrigerate for an hour before serving.
Between the coffee, rum, and raspberry gelatin, this mousse goes from good to fabulous! It has so much depth, so even though it takes a little bit of work, it’s very, very worth it!
Yield: 6 servings
1 cup semi-sweet chocolate chips
2 tbsp instant coffee powder
2 ounces RumChata or dark spiced rum
1/4 cup heavy cream
1 tsp raspberry gelatin powder
1 cup heavy cream
2 tbsp powdered sugar
2 tbsp cocoa powder
1) Put a mixing bowl and mixer beater(s) in the freezer to chill. (If using a stand mixer, use the whisk attachment.) In a microwave safe bowl, melt 1 cup of semi-sweet chocolate chips. Microwave for 30 seconds, then stir. Then for another 30 seconds, and stir again.
2) To the melted chocolate, add 2 tbsp instant coffee powder and 2 ounces of RumChata or dark spiced rum. Set aside to cool.
3) To a glass measuring cup, add 1/4 cup heavy cream and raspberry gelatin powder. Let stand for 10 minutes, then microwave for about 1 minute. (Don’t allow the cream to boil.) Stir to combine.
4) Fold in the cream-gelatin mixture to the melted chocolate.
5) Remove your chilled bowl and beaters from the freezer and attach to stand mixer. To the bowl, add 1 cup chilled heavy cream, cocoa powder, and powdered sugar. Beat on high for 2 minutes or until stiff peaks form.
6) Fold the whipped cream into the chocolate mixture in 3 doses. (Don’t overwork it.) Spoon the mousse into 6 dessert glasses and refrigerate for 1 hour before serving.