With Valentine's Day quickly approaching I asked my husband, "If I was using chocolate, what kind of dessert would you like for Valentine's?"
His answer was surprising. I expected him to ask for a chocolate cream pie, chocolate chip cookes, etc. He asked for chocolate mousse instead.
Mousse? Isn't that difficult?
Luckily it isn't. But the key is using good chocolate. I mean, mousse is pretty light on ingredients.
A Mousse is chocolate and beaten egg whites. Chilled, it is often topped with whipped cream to help cut the decadence. Either chocolate shavings or raspberries are a common garnish. And as simple as it is, it IS amazing!
Smooth and silky on the tongue, it is a special occaision treat that seems much more complicated than it really is. But, does it matter if everyone thinks you slaved away on dessert?
Go ahead and let them think so...
Of course, since chocolate is the star of this dish you have to go with a brand that delivers a high cacao content as well as melts easily for the ideal mousse texture. Our dessert came out creamy and rich, exactly what I expect from Ghirardelli chocolate.
In fact, whenever I am buying baking chips for making cookies or just to have on hand in the pantry, my husband insists that I only buy Ghirardelli. It is made with a propriety blend of quality ingredients and you can taste the difference in whatever you are making.
I love bittersweet chocolate for recipes like this one, but there is a whole range of Ghirardelli varieties to fit any recipe or chocolate preference you have.
Easy Ghirardelli Chocolate Mousse
You Will Need:
- 8 oz. Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips, roughly chopped
- 3 Tbsp. water
- 4 large egg whites, at room temperature
- a pinch of salt
- whipping cream
- 1 Tbsp. chopped Ghirardelli chocolate reserved for garnish
Roughly chop the chocolate so it melts faster. In a double boiler add the water and baking chips. Keep stirring until the chocolate has all melted and the mixture is smooth and shiny. Take off the heat and continue to stir till the mixture begins to cool. Set aside.
While the chocolate comes to room temperature, in a stand mixer whip the egg whites and salt to stiff peaks. When the whisk attachment is removed from the bowl, the whites should hold their shape.
Fold 1/3 of the egg whites into our chocolate carefully. Then fold in the remaining eggs. Try to not deflate the mixture, but incorporate the whites and chocolate well so there are no streaks remaining.
Chill for at least 3 hours before serving so it can set up properly.
Serve topped with fresh whipping cream and a pinch of chopped chocolate.
A double boiler is handy for melting chocolate without scorching, but you can also put a mixing bowl over a saucepan filled with water. Just keep stirring until all the chunks have melted and the mixture is shiny and smooth.
Before you know it, you will have this amazingly decadent dessert to present your sweetie for Valentine's Day.