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
From the Recipe Box 