We spent Valentine’s weekend with my mom in Winnemucca. It was a great long weekend spent “hanging” out. We both love mellow weekends that require no agenda and this was just that. No errands, no chores, no cooking, just quality time with the ones you love. Of course, we made her this decadent Bittersweet Chocolate Mousse recipe for Valentine’s Day.
Don’t get me wrong I love to cook but when someone else offers I love it even more. My mom treated us to two great home cooked meals. Even though I was getting a break from the kitchen, I was still itching to make something so I offered to make dessert. I really had no idea what I was going to make until I was at the grocery store and scoured my emails for some inspiration.
The first bit of creativity came from White on Rice Couple for a Valentine’s Chocolate Mousse. I did improvise a bit as I was in the middle of no-where Nevada, and could not find all of the ingredients. I have to say, plan ahead, while this recipe is fairly easy it does take some time to make. Whether it is for a special occasion or for no reason this mousse is perfect!
Recipe: Bittersweet Chocolate Mousse
** makes 6
Chocolate Mouse Components
Whipped Cream Base
1 cup heavy cream
Whipped Cream Ingredients – optional
1 cup heavy cream
1 teaspoon vanilla
2 tablespoons brown sugar
1/2cup of water
1/2 cup sugar
1/2 bunch of fresh mint
3 egg whites
3 tablespoons of minty simple syrup
1/4 cup warm water
12 ounces bittersweet chocolate chips
Egg Yolk Base
3 egg yolks
3 tablespoons simple syrup
Making Whip Cream Base
Whip 1 cup of heavy cream for the mousse to stiff peaks and set aside in the fridge.
Whipped Cream – optional for serving
Place heavy cream, s, gar and vanilla into a mixing bowl, using the whisk attachment, mix until fluffy.
Place the whipped cream into a small bowl, cover and place into the refrigerator until ready to serve.
Making Simple Syrup
Combine ingredients the for simple syrup in a small sauce pan, stir and bring to a boil.
Reduce heat to a low simmer and cook until thickened.
Remove from the heat and set aside. Strain before using.
Making Swiss Meringue
Bring a large pot of water to boil. Reduce heat to a low simmer.
Combine egg whites and simple syrup in a bowl small enough to set over a pot of simmering water.
Whisking constantly to keep egg whites from cooking, heat until temperature reaches 140º F.
Remove from heat, pour into your mixing bowl and whip until meringue is completely cool. Set aside.
Making Chocolate Base
Melt dark chocolate in a bowl over the simmering water until melted.
It will be very thick, slowly add warm water water to loosen it up.
Whisk until very smooth. Set aside and keep warm, I kept it on the stove top, away from heat.
Making Egg Yolk Base
Whisk egg yolks in your mixer until broken up and light yellow.
Heat simple syrup to a boil.
Slowly add to the egg yolks, whisking constantly.
Whisk until thick and fluffy.
Putting it all together
Fold chocolate base into egg yolk base and gently fold until incorporated.
Then fold in the whipped cream base until incorporated.
Fold in Swiss meringue until incorporated.
Store chocolate mousse in the fridge until ready to serve.
Serve – with the whipped cream that is optional.