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
- 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.
- Once mixture is cool, whip remaining cream in bowl until soft peaks form; transfer 1/2 cup to small bowl for topping. Refrigerate.
- 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.
- 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