When I crave chocolate, I CRAVE it. This quick chocolate mousse recipe hails from Charleston Receipts Repeats, the follow up to the classic Charleston Receipts. There are even more recipes in here, and some are a bit more modern, while still retaining the Southern charm from which they were borne.
While I love chocolate, I don't like the tooth achingly sweet recipes that are rampant. This recipe fits the bill of being the perfect amount of sweet — which isn't too much. It also has a nice little bite from the brandy, which makes this a more multidimensional dish than your standard chocolate pudding cup.
Serving it in ramekins with lids looks the best to me, and is like built in portion control. Then when it's time to set it on the table, add on the whipped cream and rainbow sprinkles! Or maybe festive Christmas sprinkles?
Quick Chocolate Mousse
Ingredients
- 1 cup heavy cream
- ½ cup white sugar
- ¼ cup water
- 2 eggs
- 6 ounces semi-sweet chocolate chunks
- 1 tablespoon instant coffee
- 4 tablespoons brandy (or try orange liqueur)
- Whipped cream and sprinkles for garnish optional
Instructions
- Whip the cream in a stand mixer over medium speed with the whisk until soft peaks form.
- Mix the sugar and water in a small saucepan and heat over medium heat until sugar dissolves. Stir as needed.
- Combine the eggs, chocolate, and coffee in a blender. Pour in the warm sugar mixture and pulse a few times until the hot sugar mixture melts the chocolate.
- Add the brandy and pulse for another 30 seconds or until everything is combined and melted together.
- Use a rubber spatula to gently fold the chocolate mixture into the whipped cream in the mixing bowl until just combined.
- Pour into individual serving dishes, or a larger serving dish that can be covered tightly with a lid or plastic wrap. Refrigerate for 8 hours or overnight
- Serve once thoroughly chilled, and decorate with whipped cream and sprinkles as desired.
Need more individually served desserts? Try no-bake key lime pies, or chocolate filled strawberries.
