Chocolate Mousse*

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.

Jaclyn & I at Food Blog Forum Orlando. You can totally see why she loves my hair...since we have the exact same style!

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.

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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.

Ingredients:

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

Directions:

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.

Inspired by Cafe Fernando as seen on Food + Words

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22 Responses to “Chocolate Mousse”

  1. 1

    Kristy Lynn @ Gastronomical Sovereignty — June 9, 2011 @ 12:16 am

    wow! i kind of fell off the sweet-train when i became a vegetarian… but i’m back on it now (and the meat – part time, anyway), and i’m looking forward to making this on the weekend. So easy!

    PS. Jaclyn seems lovely.

  2. 2

    jaclyn — June 9, 2011 @ 12:20 am

    this post was delightful, flattering, and so, so sweet. you’re the best, lady!

    the following things are facts:

    1. we love wine.

    2. we might love a particular sangria a little bit more than wine.

    3. i really love that you made this mousse.

    4. i wish i saw you more often.

    5. i’m so glad i’m seeing you next month!

    6. i’m so glad we live in the same state; i just wish we could see one another more!

    7. i hope for many, many more hilarious silly adventures in the future, also hopefully including Lindsay and Erin!

    so to sum it up, thank you for liking things i make, and, for liking me! i think you’re just delightful. love you! <3

  3. 3

    Katrina — June 9, 2011 @ 12:29 am

    This sounds simply amazing! I adore mousse’s like this. Beautiful!

  4. 4

    Maris (In Good Taste) — June 9, 2011 @ 5:03 am

    I love chocolate and this looks so simple and easy and i am going to find out how delicious it is asap!

  5. 5

    Jen @ BeantownBaker.com — June 9, 2011 @ 7:34 am

    The mousse looks delicious!

  6. 6

    Happy When Not Hungry — June 9, 2011 @ 9:54 am

    That mousse looks fabulous! Love the almond extract in there as well. Yum!

  7. 7

    Lainey_Elizabeth — June 9, 2011 @ 9:58 am

    DELICIOUS! I might just make it this weekend!

    And I wrote about you yesterday and how you make me laugh and then this post today just proved my point – great post!

  8. 8

    Sarah James — June 9, 2011 @ 11:00 am

    That looks dangerous – especially since it requires so few ingredients. Just might try to make this on a campout this weekend. Thanks for sharing!!

  9. 9

    Evan Thomas — June 9, 2011 @ 11:30 am

    I stumbled upon a recipe like this and bookmarked it instantly. Can’t wait to try it!

  10. 10

    Denise @ Creative Kitchen — June 9, 2011 @ 12:27 pm

    Love this post Jessica!! I emailed you the bigger copy of the pic if you want to switch it out. :)

    I LOVE chocolate…especially dark chocolate!!! I’m excited to see that I have the option of only using chocolate and water for the mousse. I’ve recently gone low carb for the first time in my life and I feel great. I’m adding them back in slowly and controlled (after my 2 week experiment), and chocolate will be one of the first things :)

    I also enjoyed meeting you and Jaclyn at Food Blog Forum…so glad I was able to go. It seemed you guys had known each other forever…had you just met?

    I met my first real bloggy friend for that event and we drove up from South Florida together. I <3 Michelle of the Domestic Mama/Village Cook. She and I have so much in common also. I'm blessed that she's only about 20-25 minutes from me, and has started attending my Mops group and church. So we've seen each other almost weekly since FBF.

    Hope our Florida food bloggers find a way to get together at least once a year for a food blogging or foodie event. Yay!!

  11. 11

    Janet Rudolph @ DyingforChocolate — June 9, 2011 @ 12:49 pm

    Fabulous!! Can’t wait to make this. chocolate, chocolate… Photos are great, too!

  12. 12

    Paula at Dishing The Divine — June 9, 2011 @ 1:06 pm

    I gasped when I saw that photo. I may need that in my life. Today. Now. :)

  13. 13

    Joanne — June 9, 2011 @ 1:08 pm

    Being able to have mousse with so few ingredients sounds almost dangerous to me. Which means it’s totally worth eating!

  14. 14

    Tina — June 9, 2011 @ 3:35 pm

    Espresso AND chocolate? I’m in love. PS: I miss you ladies!!!!!

  15. 15

    Ashlie — June 9, 2011 @ 4:22 pm

    I fell head over heels in love with this mousse a few months ago – I like to use it as the filling in an almond flour crust, topped with raspberries (recipe link below). It is unbelievably fantastic!

    http://www.edibleexistence.com/2011/04/magic-chocolate-mousse-tart.html

  16. 16

    Honey @ Honey, What's Cooking — June 9, 2011 @ 11:12 pm

    Wow, this looks sensational. I’ve seen something similar made by rachael ray but she used egg… this looks so much better since the only fat is the chocolate. Love it.. and bookmarked. Thanks!

  17. 17

    ErinsFoodFiles — June 10, 2011 @ 2:46 am

    Ummm… #1 Your photos are great!

    #2 “Spitfire” is totally the appropriate term for Jackie!

    #3 I HAD TOTALLY FORGOTTEN ABOUT THE “MAKE IT RAIN” EXPLAINATION!

  18. 18

    Paula — June 10, 2011 @ 11:41 am

    So nice that you and Jaclyn made such a great connection! This mousse looks absolutely heavenly.

  19. 19

    Katie — June 10, 2011 @ 12:00 pm

    First Jaclyn, now you…taunting me with your mousse-y goodness. Darn it, I don’t know if I can bear to resist this particular recipe – it looks fantastic!

  20. 20

    The Novice Chef » {Foodie Block Party} Triple Coconut Cheesecake — July 18, 2011 @ 11:33 pm

    […] in my pantry to make this right now?!” kinda way. I could go on and on and on about my girl crush on Jaclyn (of Food Plus Words) again, but I figured you have probably already heard enough of my […]

  21. 21

    The Novice Chef » Let’s catch up! (plus things to do in Nashville) — October 10, 2011 @ 3:21 pm

    […] the back left, we have Jaclyn of Food Plus Words. I have written about my love for her many times before. She pretty much has my heart. She also was the guest poster back in July […]

  22. 22

    Causette — July 25, 2013 @ 11:01 am

    I like the idea of almonds and espresso in the mousse however I am unconvinced by the idea of using only water. The final result is too thick and heavy, a mousse should be way lighter.
    I agree that using double cream and egg whites is more work, however it seems indispensable to get the ethereal aspect of the mousse.

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