Chocolate Mousse in Chocolate Shell

Ready in : 45 mins

The recipe Chocolate Mousse in Chocolate Shell can be made in around 45 minutes. This recipe serves 6 and costs $1.8 per serving. Watching your figure? This gluten free recipe has 637 calories, 6g of protein, and 54g of fat per serving. 138 people were impressed by this recipe. A mixture of butter, quality semi-sweet chocolate chips, strong coffee, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a rather inexpensive recipe for fans of Southern food. It is brought to you by Foodista. It can be enjoyed any time, but it is especially good for valentin day. With a spoonacular score of 41%, this dish is pretty good. Similar recipes are Chocolate Mousse in Chocolate Shell, Low-Fat Chocolate Mousse in a Meringue Shell (Pavlova), and Chocolate “Peanut Butter” Ice Cream with Chocolate Shell.

Diets

GLUTEN FREE

Ingredients

whipping cream

1.75 cups

quality semi-sweet chocolate chips

12 ounces

strong coffee

3 ounces

rum

1 tablespoon

butter

4 tablespoons

flavorless

1 teaspoon

Cooking in Steps

1
Chill 1 1/2 cups whipping cream in refrigerator. Chill metal mixing bowl and mixer beaters in freezer.

whipping cream

mixing bowl

blender
2
In top of a double boiler, combine chocolate chips, coffee, rum and butter. Melt over barely simmering water, stirring constantly.

chocolate chips

butter

coffee

water

rum

double boiler
3
Remove from heat while a couple of chunks are still visible. Cool, stirring occasionally to just above body temperature.
4
Pour remaining 1/4 cup whipping cream into a metal measuring cup and sprinkle in the gelatin. Allow gelatin to "bloom" for 10 minutes. Then carefully heat by swirling the measuring cup over a low gas flame or candle. Do not boil or gelatin will be damaged. Stir mixture into the cooled chocolate and set aside.

whipping cream

chocolate

gelatin

measuring cup
5
In the chilled mixing bowl, beat cream to medium peaks. Stir 1/4 of the whipped cream into the chocolate mixture to lighten it. Fold in the remaining whipped cream in two doses. There may be streaks of whipped cream in the chocolate and that is fine. Do not over work the mousse.

whipped cream

chocolate

cream

mixing bowl
6
Spoon into bowls, chocolate cups (see note in About section) or martini glasses and chill for at least 1 hour.

chocolate

martini

bowl
7
Garnish with fruit and serve.

fruit
8
(If mousse is to be refrigerated overnight, chill for one hour and then cover each with plastic wrap)

wrap

plastic wrap

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Chocolate Mousse in Chocolate Shell

Diets

GLUTEN FREE

Ingredients

whipping cream

1.75 cups

quality semi-sweet chocolate chips

12 ounces

strong coffee

3 ounces

rum

1 tablespoon

butter

4 tablespoons

flavorless

1 teaspoon

Cooking in Steps

1 Chill 1 1/2 cups whipping cream in refrigerator. Chill metal mixing bowl and mixer beaters in freezer.

whipping cream

2 In top of a double boiler, combine chocolate chips, coffee, rum and butter. Melt over barely simmering water, stirring constantly.

chocolate chips

butter

coffee

water

rum

3 Remove from heat while a couple of chunks are still visible. Cool, stirring occasionally to just above body temperature.

whipping cream

chocolate

gelatin

5 In the chilled mixing bowl, beat cream to medium peaks. Stir 1/4 of the whipped cream into the chocolate mixture to lighten it. Fold in the remaining whipped cream in two doses. There may be streaks of whipped cream in the chocolate and that is fine. Do not over work the mousse.

whipped cream

chocolate

cream

6 Spoon into bowls, chocolate cups (see note in About section) or martini glasses and chill for at least 1 hour.

chocolate

martini

7 Garnish with fruit and serve.

fruit

8 (If mousse is to be refrigerated overnight, chill for one hour and then cover each with plastic wrap)

wrap

Nutrition ?

Similar Recipes

Brussel Sprouts in Bacon and Garlic Sauce

Peppermint Hot Chocolate Cupcakes

Dulce De Leche Brownies

All Day Simple Slow-Cooker FALL OFF the BONE Ribs

Trinidadian Chicken Potato Curry

1
Chill 1 1/2 cups whipping cream in refrigerator. Chill metal mixing bowl and mixer beaters in freezer.

2
In top of a double boiler, combine chocolate chips, coffee, rum and butter. Melt over barely simmering water, stirring constantly.

3
Remove from heat while a couple of chunks are still visible. Cool, stirring occasionally to just above body temperature.

5
In the chilled mixing bowl, beat cream to medium peaks. Stir 1/4 of the whipped cream into the chocolate mixture to lighten it. Fold in the remaining whipped cream in two doses. There may be streaks of whipped cream in the chocolate and that is fine. Do not over work the mousse.

6
Spoon into bowls, chocolate cups (see note in About section) or martini glasses and chill for at least 1 hour.

7
Garnish with fruit and serve.

8
(If mousse is to be refrigerated overnight, chill for one hour and then cover each with plastic wrap)