This recipe is super easy to make!
- 4 oz semi-sweet or dark chocolate pieces, chopped
- 1 c. heavy whipping cream
- 2 T. granulated sugar
- 2 T. your favorite flavored liqueur (optional) or 1 tsp. vanilla extract
- Chop chocolate into small pieces with a serrated knife and transfer to a medium-sized heat-proof bowl.
- In a medium saucepan, heat cream and sugar until just beginning to boil. Pour this over the chocolate and let sit for a few minutes. Gently stir with a spatula until all the chocolate has melted into the cream. (Microwave in 30 second intervals if the chocolate hasn’t completely melted.)
- Cover and refrigerate at least one hour or overnight. Stick the whip attachment to your mixer and your mixing bowl in the freezer to chill.
- When ready to serve, stir in liquor or liqueur (if using) or vanilla extract and beat with an electric mixer until it forms stiff peaks like whipped cream. Scoop into individual bowls and serve immediately.
This is a pretty good recipe for faux mousse. I may have waited a tad bit too long to make this (about 24 hours) because by the time I pulled the dish out of the fridge the melted chocolate had coagulated on the bottom of the dish.
The end result was a light-colored chocolate tasting mousse flecked with both small and large chunks of semi-sweet chocolate. Despite the inconsistent texture, the taste was pretty great.