I want to write a love story to chocolate and a little spitfire named Jaclyn. But I am horrible at love stories and they almost always end up tragic…because I love the ones that make me cry. And while we are on that topic, this summer when you are all alone, read Dear John….and prepare to ball your eyes out about 4 times before it ends. And no, do not tell me you saw the movie, it is not half as good as the book. Also make sure you don’t read it around ‘that time of the month’ because I can’t guarantee that it won’t put you in a comatose state where you will only sit in dark closets eating chocolate and drinking gallons of wine.Thank you very much to Creative Kitchen for unknowingly allowing me to steal this photo.
Anyways, I met Jaclyn a while back at a food blogger event called Food Blog Forum. She instantly won me over by complaining that the wine glasses were way too tiny and then telling me my hair looks fabulous
which is a guaranteed way to make me love you. I then found out she lives in Orlando, just a couple hours south of me, and that she has this incredible personality and can double fist Sangrias with me when need be. She is also somehow even more random then I am. For example, in a cab in downtown Atlanta with Lindsay, Erin, Me, and the most awkward cab driver I have ever met, Jaclyn started explaining what “Make It Rain” means and the proper way to use the saying. So to sum it up, I love her.
And when I saw her post about a chocolate mousse that only involved 2 ingredients, Water and Chocolate….I knew that I loved her that much more. But I couldn’t just leave the mousse as it was. First of all, I like something to be sweet and using chocolate with a percentage of 70% lends towards a more bitter taste. So I added some sugar. And then I also wanted to have more depth of flavor…so in went a few pinches of instant espresso. And I also thought, chocolate and almond go so well together, why not make this a Chocolate Almond Mousse. So I did. And it was delicious. Actually it was better than delicious, it was deliciously fattening all the way until the last bite.
Chocolate Almond Mousse
Yield: 4 servings
Recipe Note: I used Scharffen Berger Chocolate in my mousse. The quality of chocolate used is extremely important in this recipe since there are so few ingredients. I liked mine served with a dollop of whipped cream on top.
1 cup warm water
2 teaspoons instant espresso powder
1 teaspoon almond extract
9.35 ounces dark chocolate (at least 70%), chopped into pieces
6 tablespoons granulated sugar
To start, make an ice bath using two large bowls. Fill the bottom of the first bowl with a handful of ice and a little water and set the second bowl on top. Set to the side.
In a sauce pan, not on a burner, dissolve espresso powder in the warm water. Once dissolved, add almond extract, chocolate, and sugar. Place on a burner and turn it on at medium heat.
Continually stir until melted. You do not want to over heat it, just until the chocolate is melted completely and everything is well combined. Immediately remove from the burner and carefully pour into the large bowl over the water bath.
Grab the biggest whisk you got, and get to whisking until the mixture has thickened. Keep whisking....and more whisking...and more whisking. Think your arm is going to fall off? Good. That means you are getting close. You will know when the mixture has thickened, you can just feel and see it. It will look like chocolate pudding.
Be careful not to over whisk. You will know you have over-whisked if it takes on a grainy consistency. If that happens, just reheat the chocolate and then start again. But if you watch closely you should not have a problem. Divide mousse among 4 different glasses, cover with saran wrap and refrigerate for 12 hours. Apparently you can refrigerate it for less, but trust me...it's better to wait.
Serve cold and with a large dollop of whipped cream on top. You can even sprinkle a few chocolate shavings on top if you feel like getting fancy.