D is for Dark Chocolate Mousse on Valentine's Day

Light and Fluffy.  Rich and Decadent.  This delicious dessert goes together quickly but needs to be refrigerated before being served. It would be perfect for Valentine's Day or any day that you want to spread a little love and happiness.

D is for Dark Chocolate.  It is also for Decadent and Delightful.  We are working our way through the Alphabet this year and this week we are sharing recipes and/or foods that start with the letter D.  Thanks for stopping by......

Let's see what other deep, dark, delicious, delicacies are being shared today......

• Sneha’s Recipe: Dill With Chana Dal & Potato 
• Culinary Cam: Dark Chocolate-Juniper Panna Cotta 
• A Day in the Life on the Farm: Dark Chocolate Mousse 
• Karen’s Kitchen Stories: Durum Wheat Sesame Bread 
• Jolene’s Recipe Journal: Devil’s Food Cake Mix Cookies 
• Blogghetti: Deviled Egg Crostini 
• Mayuri’s Jikoni: Dangella | Tawa Handvo 
• Magical Ingredients: Dates Walnut Paratha 
• Food Lust People Love: Cajun Chicken Eggplant Dressing
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Italian Deviled Eggs with Heart-Shaped Tomatoes
• Palatable Pastime: Durkee’s Famous Sauce

This mousse turns out very light and fluffy with a deep chocolate flavor.  This recipe does contain raw eggs, as do most mousse recipes.  It is not recommended that women who are expecting a child or babies consume raw eggs.  I used farm-bought, organic eggs for this recipe but if using raw eggs concerns you perhaps you would prefer my recipe for Homemade Chocolate Pudding.

desserts, pudding, mousse, chocolate

Desserts

French

Yield: 6 servings

Author: Wendy Klik

Dark Chocolate Mousse

Light and Fluffy. Rich and Decadent. This delicious dessert goes together quickly but needs to be refrigerated before being served.

Prep time: 20 MinTotal time: 20 Min

Ingredients

• 3 eggs, separated and then brought to room temperature
• 1/2 c. dark chocolate chips, I used 65% cocoa
• 1 T. butter
• 1/2 c. heavy cream
• 3 T. sugar
• Whipped cream and sprinkles for garnish, if desired

Instructions

1. Whisk the egg yolks and set aside.
2. Place the chocolate and butter into a microwave-safe bowl. Cook in 15-second increments, stirring after each until melted and smooth. Cool slightly.
3. Place the heavy cream into the bowl of a stand mixer, fitted with the whisk attachment. Beat until stiff peaks form, remove from the stand mixer, and gently fold in the egg yolks with a spatula. Add the chocolate and lightly fold in, using about 8 strokes.
4. Place the egg whites into the bowl of a stand mixer, fitted with the whisk attachment, begin whisking, adding the sugar gradually and beat until firm peaks are formed.
5. Add about a third of the egg whites into the chocolate cream and mix until fully incorporated. Add the remaining egg whites and fold until no more white lumps ramain and the mousse is light in color and fluffy in texture.
6. Divide between 6 dessert cups and refrigerate for at least 6 hours before serving.
7. Garnish with additional whipped cream and sprinkles, if desired.

Nutrition Facts

Calories

222.53

Fat (grams)

16.12 g

Sat. Fat (grams)

10.96 g

Carbs (grams)

15.28 g

Fiber (grams)

0.57 g

Net carbs

14.71 g

Sugar (grams)

11.85 g

Protein (grams)

4.6 g

Sodium (milligrams)

68 mg

Cholesterol (grams)

110.25 mg

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