Batter Up and Fry: Tailgating Treats. “Chocolate Mousse”
Iâ€™ve got just the thing: this creamy, dreamy chocolate mousse. Light, with notes of coffee and rum and just a hint of salt, it is the perfect sweet treat to end any special meal (or perhaps a special game or even to celebrate the 1 year anniversary of writing for your favorite Royals baseball blog??).
(adapted from food52)
1 bag (10.5 oz.) bittersweet chocolate chips (I like Ghirardelliâ€™s 60% cacao)
1/2 c. whole milk
1 TB dark rum
1 TB espresso/dark coffee
Pinch of salt
1 1/2 c. heavy whipping cream
Add the chocolate chips and the milk to a large saucepan. Heat over medium-low, whisking constantly, until the chocolate is just melted (you donâ€™t want to keep cooking it past this point since it is so easy to burn chocolate this way). Whisk in the rum, espresso and salt and allow to cool to room temperature.
When the chocolate has cooled, place the cold whipping cream into a cold metal bowl. Use a whisk or a stand mixer with whisk attachment to beat the cream until it forms stiff peaks. Add a small scoop of the whipped cream to the chocolate mixture and stir it in to lighten the chocolate. Then carefully fold in about half of the whipped cream to the chocolate, being careful to not deflate it as you go. Once the first half of the cream is incorporated fold in the second half. Place the mousse into individual ramekins, cover and refrigerate for at least 1 hour. The mousse is then ready to serve.
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