Heavy Cream Chocolate Mousse
Need a gluten free side dish? Heavy Cream Chocolate Mousse could be an awesome recipe to try. This recipe serves 6. One serving contains 565 calories, 6g of protein, and 43g of fat. For $1.9 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 3 hours. If you have juice of lemon, eggs, raspberries, and a few other ingredients on hand, you can make it. 579 people have made this recipe and would make it again. It can be enjoyed any time, but it is especially good for valentin day. It is brought to you by Fed and Fit. With a spoonacular score of 29%, this dish is rather bad. Similar recipes are Chicken with Cherry Tomato Heavy Cream Sauce, Creamy Beer Cheese Chicken With Crispy Bacon (No Heavy Cream), and Irish Cream Chocolate Mousse.
Servings: 6
Preparation duration: 45 minutes
Cooking duration: 135 minutes
Ingredients:
2 Tbsp brandy, whiskey, or other spirit
1 cup chocolate
Chocolate Mousse
3 eggs, separated
1 pint pasture-raised heavy cream, chilled
1/3 cup honey
1 Tbsp honey
juice of 1/2 lemon
1 cup fresh raspberries
Honey Sweetened Whipped Cream
Raspberry Whiskey Compote
Equipment:
double boiler
hand mixer
whisk
mixing bowl
sauce pan
Cooking instruction summary:
Chocolate MousseMelt the chocolate over a double boiler until smooth. When melted, remove from heat and set aside.Using either a stand or hand mixer, beat the heavy cream until "whipped." Set aside.Whip the egg whites until they form soft peaks. With the mixer running, slowly drizzle in the honey. Continue running until glossy peaks form.When the chocolate has cooled some, whisk in the egg yolks. Gently fold in the sweetened egg whites and then gently fold in the whipped cream.Cover and refrigerate for at least 2 hours for the mousse to set.Whipped CreamPour the heavy cream and honey into a mixing bowl. Beat with an electric mixer until it stiffens into a whipped cream.Cover and refrigerate until ready to serve.Raspberry Whiskey CompoteCombine all ingredients into a small saucepan over medium heat. Simmer and stir until the berries are completely broken down.Strain the seeds out and refrigerate until ready to use.To plate, spoon mousse into a glass jar, top with whipped cream, and top with the raspberry compote. Garnish with a fresh raspberry and enjoy!
Step by step:
1. Chocolate Mousse
2. Melt the chocolate over a double boiler until smooth. When melted, remove from heat and set aside.Using either a stand or hand mixer, beat the heavy cream until "whipped." Set aside.Whip the egg whites until they form soft peaks. With the mixer running, slowly drizzle in the honey. Continue running until glossy peaks form.When the chocolate has cooled some, whisk in the egg yolks. Gently fold in the sweetened egg whites and then gently fold in the whipped cream.Cover and refrigerate for at least 2 hours for the mousse to set.Whipped Cream
3. Pour the heavy cream and honey into a mixing bowl. Beat with an electric mixer until it stiffens into a whipped cream.Cover and refrigerate until ready to serve.Raspberry
4. Whiskey Compote
5. Combine all ingredients into a small saucepan over medium heat. Simmer and stir until the berries are completely broken down.Strain the seeds out and refrigerate until ready to use.To plate, spoon mousse into a glass jar, top with whipped cream, and top with the raspberry compote.
6. Garnish with a fresh raspberry and enjoy!
Nutrition Information:
covered percent of daily need
