Simplest Chocolate Mousse
Recipe from: foodandwine.com
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2 cups heavy cream
1 cup milk chocolate chips (5 ounces)
2 tablespoons unsweetened cocoa powder
1 teaspoon instant espresso powder
½ teaspoon kosher salt
½ teaspoon pure vanilla extract
For the garnish:
sour cream whipped cream
toasted hazelnuts
shaved or grated chocolate
Bring the heavy cream just to a simmer over medium-high heat then remove from heat and add the chocolate chips. Let stand for a minute to soften the chocolate then whisk until smooth. Whisk in cocoa powder, instant espresso, and salt. Transfer chocolate cream to a large bowl, let cool completely. Cover with plastic wrap and refrigerate until chilled, about 1 hour.
Use a handheld mixer to whip the chocolate cream just until the mixture is smooth and holds stiff peaks when you lift the beater from bowl. Be careful not to overbeat the mixture because the fat will begin to separate and it will look curdled. Divide chocolate mousse into serving bowls or glasses and refrigerate until ready to serve. Garnish as desired. We served ours topped with a little bit of sour cream whipped cream, toasted hazelnuts and shaved chocolate. Serve cold.
Sour Cream Whipped Cream
1 cup heavy cream
½ cup sour cream
2-4 tablespoons powdered sugar
Combine heavy cream, sour cream and as much powdered sugar as desired, in a bowl. Whip until medium peaks form. Adjust sweetness if desired.