You know though, I did have a short stint where I didn’t crave chocolate when I was pregnant with my first daughter. In fact, it even went beyond just not craving it. I didn’t really feel like eating it. It was weird. Luckily, after the first trimester, that went away and the craving came back full-force (whew!). And I can now happily say that my little gal is already an appreciator of all that is chocolate.
Speaking of pregnancy, when I was pregnant, I read up a lot about foods to help promote health of baby and mama, both what to eat and what to avoid. One of those blacklisted food items happens to be raw eggs and, well, most chocolate mousse has a bit of that going on. What to do? Luckily Ben and I did some hunting around and experimenting and saw that it is quite possible to achieve a delicious chocolate mousse sans egg. I was really skeptical at first, but honestly, I’m a big fan. The mousse does come out a lot denser , but it still has a great creamy texture. And seriously, it is EASY to make.
Serve it plain, or dress it up by topping it with toffee bits or fresh berries and a dollop of whipped cream (and don’t you just like the word “dollop” by the way? I have just been dying to get that into a post lately).
Dense Chocolate Mousse
- 10 ounces dark chocolate chopped
- 1 1/4 cups cream
- 1/8 teaspoon salt
- 3 tablespoons water
Place chocolate in medium saucepan. Warm up over low heat, stirring constantly until melted. Remove from heat and cool to lukewarm.
With electric beater, beat cream and salt together in another bowl just until soft peaks start to form (fluffy put still pourable).
Mix 3 tablespoons water into melted chocolate.
Pour whipped cream over chocolate mixture and fold gently until incorporated.
Pour mousse into six 4-ounce ramekins.
Cover and chill until set (2+ hours). Keep chilled until time to serve.
If desired, top with toffee, or fresh fruit and a dollop of whipped cream before serving.
Recipe NotesQuick Tip:
Absolutely wait until the chocolate has cooled to lukewarm before adding water or folding in whipped cream. If the chocolate is too warm, it may seize the chocolate.
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