Chocolate Mousse

I have a brother who lives and breathes chocolate.  I think I told you about his annual nut-less fudge.  If we go out to eat, he always has chocolate mousse for dessert.  I remembered mom used to make it for him, so I went searching for her recipe.  I’ve included a picture of one of her 3-ring binders.  She was constantly exploring new recipes and ideas.  This recipe is from this binder.

I know what you’re thinking, no way it can be this easy.  Well, you would be wrong.  There are so many recipes we assume to be difficult that are really easy-peasy.  Today seemed like a good day for mousse since it’s the hunka-hunka’s birthday week.  (When you’re birthday is this close to Christmas, you get a whole week.)

Now I’m sure you can find a more difficult recipe, a recipe with more steps, something that will make you so cranky you won’t want to eat it when you’re done, but why?  Three ingredients seems like a good plan to me.  I don’t know where the recipe came from.  I added the 70% cacao classification.  I doubt if mom was aware of these labels.  We knew bitter, semi and milk chocolate back then.

8 oz. bittersweet chocolate (70% cacao or higher), chopped, plus chocolate shavings

30 regular-size marshmallows

2 c. heavy cream

  1. In large bowl, combine chocolate, marshmallows and 1/2 cup heavy cream. Microwave on High 2 minutes; stir until marshmallows are melted and mixture is smooth (if not melted after 2 minutes, microwave in 15-second intervals, stirring in between). Needless to say, mom did this in a double boiler.  Let cool to room temp, about 45 minutes.
  2. Once mixture is cool, whip remaining cream in bowl until soft peaks form; transfer 1/2 cup to small bowl for topping. Refrigerate.
  3. Stir half of remaining whipped cream into cooled chocolate mixture until fully incorporated, then gently fold in the rest. Spoon into eight 4-ounce ramekins. Refrigerate until set, at least 2 hours and up to overnight.
  4. To serve, top with reserved whipped cream and sprinkle with shaved chocolate, if desired.

*  From the Recipe Box:

This tastes dark and rich and no one will believe there are only 3 ingredients, so don’t tell.  It’s very thick and fudge-like.  Increase the whipped cream if you want a creamier consistency.  I usually mix 2 cups whip cream and a jigger of liquor for each serving.  G likes it a little creamier.

I’ve been known to pour a jigger of Bailey’s or something along those lines on top.

and remember:  Just a friendly reminder that you are talented, beautiful, brilliant and worthy of good love and respect.  Honor this by surrounding yourself with people who deserve your magic.  Big kiss, Lynn


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