Get daily tips and expert advice to help you take your cooking skills to the next level. We added an extra cooking step to the recipe to ensure the eggs are brought to at least the minimum safe temperature or 160 F. We cooked the mixture to 170 F. As mentioned in a review, the chilled mousse is somewhat dense, but it's easy, rich, and chocolatey. Fold 1 cup of the chocolate mixture into the chilled whipped cream until smooth, then add the rest … Whip the heavy cream and powdered sugar with an electric hand mixer until light and fluffy. Pour the custard through a fine sieve into the chocolate. It’s darker and richer. The rest of the recipe needs to be completely quickly. For the remaining chips to melt, slowly and gently stir the mixture with a wooden spoon. Since Valentine’s Day is on a weekday this year, what are you guys doing? Cover the mousse with plastic wrap and refrigerate for thirty minutes or more, until the mousse has stiffened slightly. Once the chocolate is melted: work quickly! Whip the cream in the pre-chilled bowl using an electric mixer on high with the pre-chilled beaters. Pour in the boiling water and blend for 30 seconds. Plus, it’s made in the blender. I’m your Valentine’s Day queen! Pour into small individual serving bowls (about four ounces each) and refrigerate until firm. Christina Lane is the author of 3 cookbooks all about cooking and baking for two. ), Dark Chocolate Mousse With Baileys Irish Cream Liqueur, Guinness Black and White Chocolate Mousse, Chocolate Mousse Meringue Layer Cake Recipe, 23 Decadent Recipes for Dark Chocolate Lovers, 31 Decadent Chocolate Desserts for Valentine's Day. Beat the chocolate into the cream mixture until fully incorporated, about 15 seconds maximum. Original Chocolate Mousse. This easy strawberry mousse for two is great if you don’t love chocolate. Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer. Take the mousse out of the refrigerator 10 minutes before serving for a softer dessert. 5 minute and 5 ingredient easy chocolate mousse for two. Next, pour the heavy cream in a medium bowl, and place it in the fridge with the electric beaters. I like to make this easy chocolate mousse for Sunday supper dessert, but it will also be on my Valentine’s Day dinner table. Transfer mixture back to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon. You’ll love this easy method for making chocolate mousse. You can do this in a microwave by heating for 30 seconds at 50 percent power. 1/2 cup, plus 3 tablespoons heavy cream (divided), 2 ounces bittersweet (72 percent) chocolate (chopped), Optional: 2 teaspoons liqueur (such as Grand Marnier, Kahlua or Chambord). Resist the urge to turn the heat up or you'll risk scrambling the egg. Once the cream has soft peaks, add the powdered sugar and add all of the melted chocolate. First, separate the egg and have the egg yolk ready in a bowl nearby. Fold the cream into the chocolate mixture: Begin by adding a heaping spoonful of the whipped cream into the chocolate custard base. Blend until chocolate is melted and the mixture is smooth. Let cool. Refrigerate until thoroughly chilled, or at least 2 to 3 hours. Serve with extra whipped topping. Repeat for 30-second intervals, stirring in between, until chocolate is melted—about 90 seconds. Top the dessert with sweetened whipped cream and sprinkle with a little cocoa. Separate the egg and have the egg yolk ready to go. Spoon the chilled mousse into individual dessert dishes. I’m using heavy cream instead of egg whites here, and my technique of melting chocolate and butter in the microwave would make any French chef angry. If the chocolate has started to firm up slightly, you're fine--just work fast. If you want to make a slightly fancier version of this mousse, I made this chocolate mousse for two … Use the leftover egg white in any of my. Pour the mixture back into the saucepan. If you want to make a petite chocolate mousse cake complete with truffles on top, I’ve got you covered there, too. The residual heat of the bowl will melt the rest. If you can melt chocolate in the microwave, whip heavy cream, and stir in an egg yolk, you have mousse. This simple, delicious chocolate mousse is a snap to prepare! Rich chocolate mousse for two–it’s so much easier than you thought, right? (If the mixture is pasty or grainy, you have burned the chocolate, and you must start over). 5 ounces milk chocolate chips (heaping 3/4 cup). With the blender running, gradually pour the hot cream into the blender. Beat the remaining 1/2 cup of cream in a small bowl using a hand mixer (most stand mixers are too large for this amount of cream) just until stiff peaks begin to form. With the blender running, gradually pour the hot cream into the blender. If you don't have a microwave, you can melt the chocolate in a small heatproof bowl set over a pan of simmering water, stirring frequently. Keep turning the bowl and folding the two elements into each other until they are well combined. She has scaled down hundreds of recipes into smaller servings so you can enjoy your favorite dishes without the leftovers! Serve immediately, or chill it for up to 3 days but bring it to room temperature for an hour before serving (it will harden as it chills).