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 Everyone loves chocolate mousse.This recipe is perfect and the plating suggestion is simple and stunning. We suggest using Amaretto-the classic almond flavored liqueur, but any almond flavored liqueur will do. In the photograph you will see we use shot glasses to serve this. Feel free to experiment with any glassware that you think might make an interesting presentation.
If you want to copy the presentation in the photos, you will need shot glasses, an extra chunk of dark chocolate, a micro-grater, some fresh raspberries, fresh mint leaves and extra whipped cream.
This recipe makes 4 eight ounce cups.
For the Mousse
- 1.5 cups heavy cream
- 3 egg yolks
- 4 tablespoons honey
- 3 tablespoons Amaretto
- 1/4 teaspoon almond extract
- 5 ounces milk chocolate
- 2 ounces sweet dark chocolate
To begin, you will need to whip the heavy cream to soft peaks. Be sure not to over-whip or you will have inferior results. Set aside.
Whip the egg yolks to the ribbon stage.
Heat the honey in the microwave until it starts to bubble, about 45 seconds. Add the honey to the egg yolks and whip until fluffy. Stir in the Amaretto and almond extract.
Break or chop the 2 different chocolates into small pieces. In a double-boiler, melt the chocolate. Stir frequently.
Now, quickly incorporate the warm chocolate into the egg yolk mixture. Fold in the cream.
If you are copying the picture, carefully spoon the mousse into shot glasses, cover with plastic wrap and let chill in refrigerator for 24 hours.
When ready to serve, place a small dollop of whipped cream on top of each mousse and garnish with a small fresh mint leaf and fresh raspberry. Grate some chocolate over each dessert.
Enjoy!
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