Batter Up and Fry: Tailgating Treats. “Chocolate Mousse” Reviewed by Momizat on . It’s Valentine’s Day—time to get into the kitchen and whip something up that shows your special someone how much you care. I’ve got just the thing: this It’s Valentine’s Day—time to get into the kitchen and whip something up that shows your special someone how much you care. I’ve got just the thing: this Rating: 0
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Batter Up and Fry: Tailgating Treats. “Chocolate Mousse”

Batter Up and Fry: Tailgating Treats. “Chocolate Mousse”

It’s Valentine’s Day—time to get into the kitchen and whip something up that shows your special someone how much you care.

I’ve got just the thing: this creamy, dreamy chocolate mousse. Light, with notes of coffee and rum and just a hint of salt, it is the perfect sweet treat to end any special meal (or perhaps a special game or even to celebrate the 1 year anniversary of writing for your favorite Royals baseball blog??).

 

Chocolate Mousse

(adapted from food52)

ChocolateMousse1

1 bag (10.5 oz.) bittersweet chocolate chips (I like Ghirardelli’s 60% cacao)

1/2 c. whole milk

1 TB dark rum

1 TB espresso/dark coffee

Pinch of salt

1 1/2 c. heavy whipping cream

 

Add the chocolate chips and the milk to a large saucepan. Heat over medium-low, whisking constantly, until the chocolate is just melted (you don’t want to keep cooking it past this point since it is so easy to burn chocolate this way). Whisk in the rum, espresso and salt and allow to cool to room temperature.

When the chocolate has cooled, place the cold whipping cream into a cold metal bowl. Use a whisk or a stand mixer with whisk attachment to beat the cream until it forms stiff peaks. Add a small scoop of the whipped cream to the chocolate mixture and stir it in to lighten the chocolate. Then carefully fold in about half of the whipped cream to the chocolate, being careful to not deflate it as you go. Once the first half of the cream is incorporated fold in the second half. Place the mousse into individual ramekins, cover and refrigerate for at least 1 hour. The mousse is then ready to serve.

To see what else is cooking, visit Chomping the Big Apple

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About The Author

Sarah Bode-Clark was born in raised in small-town Kansas. She attended Kansas State University where she received a BA in Theatre and Spanish. A few years after college in the "Little Apple" she moved to the Big Apple--New York City--with her husband, Joe. She loves all things food and spends her time cooking, eating, catering, and waiting tables. Her culinary pursuits are documented on her blog, Chomping the Big Apple (http://chompdown.blogspot.com). On top of food, Sarah has always had a passion for sports, starting as a t-ball player when she was six, and as she played volleyball, basketball, and ran track through high school. Currently she has left behind the group sports and spends her free time running, and has run the NYC Marathon 3 times, hoping for number 4 in 2012. She also gets a big workout every week during the fall cheering on the Kansas City Chiefs (she is a pretty active/crazy/intense fan), and though she has never followed baseball as closely as other sports, the Royals have always had a special place in her heart.

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