Chocolate Mousse in Chocolate Shell
Total Steps
6
Ingredients
6
Tools Needed
9
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Chocolate Mousse in Chocolate ShellIngredients
- 1 teaspoon flavorless, granulated gelatin
- 4 tablespoons butter
- 1 tablespoon dark rum(optional)
- 3 ounces espresso or strong coffee
- 12 ounces quality semi-sweet chocolate chips
- 1 3/4 cups whipping cream
Instructions
Step 1
Chill 1 1/2 cups whipping cream in the refrigerator. Chill a metal mixing bowl and mixer beaters in the freezer.
Step 2
In the top of a double boiler, combine chocolate chips, coffee, rum, and butter. Melt over barely simmering water, stirring constantly. Remove from heat while a couple of chocolate chunks are still visible. Cool, stirring occasionally, until just above body temperature.
Step 3
Pour the remaining 1/4 cup whipping cream into a metal measuring cup and sprinkle in the gelatin. Allow the gelatin to 'bloom' for 10 minutes. Then, carefully heat by swirling the measuring cup over a low gas flame or candle, ensuring not to boil the mixture, as boiling will damage the gelatin. Stir the gelatin mixture into the cooled chocolate and set aside.
Step 4
In the chilled mixing bowl, beat cream to medium peaks. Stir 1/4 of the whipped cream into the chocolate mixture to lighten it. Fold in the remaining whipped cream in two doses. Streaks of whipped cream in the chocolate are acceptable; do not overwork the mousse.
Step 5
Spoon the mousse into bowls, chocolate cups, or martini glasses and chill for at least 1 hour.
Step 6
Garnish with fruit and serve. If the mousse is to be refrigerated overnight, cover each serving with plastic wrap after the initial chilling.