Chocolate Mousse Recipe (Eggless)

Method

• 1)

  Use a large heat safe bowl and place 4 Tablespoons of Butter, 12 Oz of Semi-Sweet Chocolate chips or chopped chocolate, 1/4 Cup Strong Black Coffee and 2 Teaspoons of Vanilla Extract. Place the bowl over a medium saucepan with an inch of water. On low heat, melt the chocolate stirring constantly. Once the chocolate is melted, let it cool to about 100F – stirring occasionally.

• 2)

  In a small saucepan add 1/4 Cup of the Whipping Cream and sprinkle on ½ Teaspoon of Gelatin. Let the gelatin bloom for a few minutes then on low heat, melt the gelatin, stirring constantly. You don’t want the gelatin to get too hot because it will not set correctly. Pour into the chocolate mixture and whisk it in very well.

• 3)

  Add the rest of the Whipping Cream to a mixer and mix on high until it forms stiff peaks.

• 4)

  Take about a cup of the whipped cream and stir it into the chocolate mixture to lighten it. Then take half of the whipped cream and fold it in gently. Once that first batch is almost incorporated, fold in the rest of the whipped cream. Try to not over mix the mouse or you will end up with a very dense mousse.

• 5)

  Spoon or pipe the mouse into jars, cups or martini glasses. Refrigerate for an hour before serving. If you’re making this ahead of time, after an hour of chilling cover with plastic wrap. Top with whipped cream before serving. Enjoy!