Chocolate Mousse in Chocolate Shell

Chocolate Mousse in Chocolate Shell requires about 45 minutes from start to finish. This recipe serves 6 and costs 91 cents per serving. One portion of this dish contains around 5g of protein, 55g of fat, and a total of 641 calories. It will be a hit at your valentin day event. 138 people have made this recipe and would make it again. A mixture of dark rum, semi sweet chocolate chips, butter, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a gluten free diet. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 38%. This score is rather bad. Try Chocolate Mousse in Chocolate Shell, Low-Fat Chocolate Mousse in a Meringue Shell (Pavlova), and Chocolate “Peanut Butter” Ice Cream with Chocolate Shell for similar recipes.

Servings: 6

 

Ingredients:

Equipment:

Cooking instruction summary:

Chill 1 1/2 cups whipping cream in refrigerator. Chill metal mixing bowl and mixer beaters in freezer. In 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 chunks are still visible. Cool, stirring occasionally to just above body temperature. Pour remaining 1/4 cup whipping cream into a metal measuring cup and sprinkle in the gelatin. Allow gelatin to "bloom" for 10 minutes. Then carefully heat by swirling the measuring cup over a low gas flame or candle. Do not boil or gelatin will be damaged. Stir mixture into the cooled chocolate and set aside. 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. There may be streaks of whipped cream in the chocolate and that is fine. Do not over work the mousse. Spoon into bowls, chocolate cups (see note in About section) or martini glasses and chill for at least 1 hour. Garnish with fruit and serve. (If mousse is to be refrigerated overnight, chill for one hour and then cover each with plastic wrap)

 

Step by step:

1. Chill 1 1/2 cups whipping cream in refrigerator. Chill metal mixing bowl and mixer beaters in freezer.

2. In top of a double boiler, combine chocolate chips, coffee, rum and butter. Melt over barely simmering water, stirring constantly.

3. Remove from heat while a couple of chunks are still visible. Cool, stirring occasionally to just above body temperature.

4. Pour remaining 1/4 cup whipping cream into a metal measuring cup and sprinkle in the gelatin. Allow gelatin to "bloom" for 10 minutes. Then carefully heat by swirling the measuring cup over a low gas flame or candle. Do not boil or gelatin will be damaged. Stir mixture into the cooled chocolate and set aside.

5. 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. There may be streaks of whipped cream in the chocolate and that is fine. Do not over work the mousse.

6. Spoon into bowls, chocolate cups (see note in About section) or martini glasses and chill for at least 1 hour.

7. Garnish with fruit and serve.

8. (If mousse is to be refrigerated overnight, chill for one hour and then cover each with plastic wrap)

Nutrition Information:

covered percent of daily need