This past week Joe and I celebrated six months of marriage, because yes I am that dorky. I decided that I wanted to do a special Joe-centric dessert that was more than just my standard creme brulee. I started scanning my cookbooks for something that would wasn’t too complicated but still special enough the occasion. I debated doing a Chocolate Cake, but didn’t think I could top the one my sister just did for Joe’s birthday. With that I decided to start focusing on desserts similar to creme brulee, but with a chocolate component. That narrowed it down to pots de creme and mousse, and in the end I decided to go with the mousse.
My experience with mousse is extremely limited, had it once in High School and that was it. However that experience came back to haunt me when it came to the first batch. See when my friend in HS made the mousse she was slightly off with some of her measurements which resulted in a very boozey, and delicious, chocolate milkshake concoction. Stephanie’s French class may night have appreciated the oops, but our geometry class was more than willing to help her take are of the extras. I certainly didn’t intend to recreate that mistake but that’s certainly what happened with the first batch. Luckily I split the recipe so I still had two wine glasses full of perfect mousse. I’m pretty sure my issues had to do with not blending the chocolate long enough and using cold eggs. For the second batch I allowed the liquid to double in the blender and used room temperature eggs.
1 cup light cream
2 tbsp Kahlua
1 egg & 1 egg yolk
1/2 cup dark chocolate chips
1/2 cup milk chocolate chips
- Heat the milk in a medium saucepan over low heat. Once it comes to a simmer add the eggs and Kahlua, continue to simmer for 20minutes. Stir frequently and make sure the mixture doesn't boil.
- Break up the chocolate chips in a blender, using the crush or chop function, and then slowly add the hot liquid to the blender. Turn setting to puree and blend well for at least 5 minutes. The mixture will expand to around 4 cups.
- Pour in to wine glasses or ramekins and place in the fridge for at least 6hrs to set. Enjoy!
Even the non-set mousse still found a home and tasted similar to a Kahlua milkshake, which is not a bad thing in my opinion.