Am I a dessert guy? Am I a sweets guy? No to both questions. However, it doesn’t mean I don’t crave something every now and then. There are probably about three desserts that I would not turn down. Chocolate soufflé, crème brûlée, and chocolate mousse. I might not turn down a cheesecake. I guess it all depends on my mood! Check here for my recipe for Creme Brûlée.

**My Chocolate Mousse with a Chambord Whipped Cream**

Feeling like making something sweet this Valentine’s Weekend for my babe. Chocolate mousse gets the pick for my dessert. This dessert should be easy since there are only about 5 ingredients in the chocolate mousse! I better start cracking! It needs over 4 hours to set. Better yet if I could let it sit overnight!

My whipped cream dispenser and my bottle of Chambord

I think I need a little bit of whipped cream to top it off. Making whipped cream can be a little time-consuming requiring some clean-up. So the plan is to use my whip cream dispenser and add a little Chambord. Chambord is a raspberry liquor that will top off the mousse nicely. I hope you have a chance to try out the recipe. Please leave some comments and let me know what you think.

As always, thanks for Spending Time in My Kitchen!

The Best Chocolate Mousse!

Recipe by David Frank – Spending Time In My Kitchen

Servings

servings

Prep time

minutes

Refrigeration time

hours

Ingredients

3 Eggs, separate the yolks and the whites
5 oz Dark bittersweet chocolate; 70%
1 Tbl Butter, unsalted
1/2 Cup Heavy cream, chilled
3 Tbl Caster sugar
Whip Cream Dispenser
15 Oz Heavy cream
2 Tbl Chambord
3 Tbl Powdered sugar
1/4 tsp Pure vanilla extract
Garnish – optional
Additional whipped cream for topping
Chocolate shavings
Mint leaves

Directions

Whip your cream using your whisk on your mixer into stiff peaks. Approximately 5 minutes. Set aside in the refrigerator.
Separate the whites and the yolks from your eggs into two small bowls. Whisk the yolks well. Set aside.
Add the sugar to your egg whites and whisk well to achieve firm peaks. Approximately 8 minutes. Set aside.
Add the butter to the chocolate in a small bowl.
You can use a double boiler or actually the microwave to melt your chocolate.
When using the microwave, melt your chocolate and butter over a short cooking time. (20 to 30 seconds at a time)
You will do this 2 or 3 times and stir each time until the chocolate is smooth and a little runny.
If using a double boiler, just heat the chocolate and stir until you get a smooth consistency. Then take the chocolate off the heat.
Fold the egg yolks into the whipped cream. You may have slight streaks which is fine.
Pour chocolate into the whip cream-egg mixture. Chocolate should only be a little warm to the touch. Fold the mixture together.
Fold by slicing straight down through the middle of the mixture with your rubber spatula. Scoop and fold the mixture over the top. Give the bowl a quarter-turn and repeat.
Stop when the chocolate and whip cream mixture is incorporated. Do not over mix. We worked hard to get those nice peaks of cream filled with air and we don’t want to lose that airy quality of the mixture.
Add 1/2 the egg white-sugar mixture into the chocolate until incorporated. Again, do not overmix.
Add the chocolate mixture into the remaining egg-white mixture to ensure we get all the chocolate off the bottom of the bowl. Fold until incorporated.
Pour mousse mixture into 4 small ramekins and place into the refrigerator for a minimum of 4 hours.
Remove the ramekins from the refrigerator when ready to serve. Add desired garnishes and enjoy!!
Whip Cream Dispenser
Add whipping cream, chambord, and sugar to your dispenser.
Let dispenser sit in your refrigerator for at least 30 minutes.
When ready to serve, remove the dispenser from the refrigerator and place the N20 charger into the dispenser.
Shake the dispenser about 6 times and add the desired amount into your ramekin. When finished, keep the dispenser in the refrigerator and use it when desired. Shake at the beginning of each session using the dispenser.