Contents:

HOME

WORK

Internal Medicine
Medical Informatics
Traditional Chinese Medicine

PLAY

COOKING

Chocolate Mousse Recipe

Media
Travel
Western Classical Music

Dr. Jimbob's Recipe for Chocolate Mousse

Ingredients:

• 1 pint whipping cream
• 12 ounces quality semi-sweet chocolate chips (I like the dark chocolate chunks from Whole Foods which has the highest cacao content on the market)
• 1/3 cup Kahlúa liqueur
• 1/3 cup Pedro Ximenez sherry (think maple syrup flavor, with 20% alcohol by volume)
• 4 tablespoons butter
• pinch salt
• splash of vanilla extract

Directions:

1. Chill whipping cream in refrigerator. Chill metal mixing bowl and mixer beaters in freezer. (Latter is nice but not essential.)
2. Melt the chocolate, salt, and butter in a microwave safe bowl by mixing in, and microwaving in 30 second pulses at full power. Stir to mix up between pulses. I have found this never takes more than two or three pulses, and doesn't risk burning the chocolate, hence works much more reliably than a double boiler.
3. Once the chocolate is melted, transfer to a work bowl. I use the vanilla extract, Kahlua, and Pedro ximenez to get the rest of the chocolate out of the microwave bowl, but if your bowl is big enough to do mixing and folding, you can just mix and fold directly in the first bowl until combined.
4. In the chilled mixing bowl, beat cream to medium peaks. (A stand mixer -- or assistant -- can be doing this while you're melting the chocolate.)
5. Stir 1/4 of the whipped cream into the chocolate mixture to lighten it.
6. 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.
7. Spoon into bowls or martini glasses and chill for at least 1 hour. Garnish with fruit and serve. (If mousses are to be refrigerated overnight, chill for one hour and then cover each with plastic wrap)

back to the top