Feb 09 2010
This is a borrowed recipe from Giada De Laurentis from the Food Network. On one of her shows she showed how to make this decadent desert. I found that it didn’t use heavy cream like other mousse recipes and hence makes you feel less guilty eating it. Best of all, it is extremely quick and easy to make.
Its the kind of desert that can wow your guests and only you would know how easy it was to make. I love to have some make ahead deserts in my repertoire for entertaining. With Valentine’s day around the corner this is a great desert to surprise your Valentine!
I have adjusted the recipe from the original, by reducing the sugar by 1 Tbsp, using good quality dark chocolate and doubling the espresso.
Ingredients (makes 6 servings):
1 cup whole milk
1 tsp espresso powder
1/4 cup sugar
2 cups dark chocolate chips
6 large egg whites
2 Tbsp Grand Marnier (optional)
Light whipped cream
In a sauce pan over medium heat, heat the milk, sugar and espresso powder until it is just scalding. Do not let the milk boil. You can do this step in the microwave as well.
In a blender add the chocolate chips and pulse it a few times to break them up. Then with the blender running add the hot milk through the opening in the blender cap. Allow to run for about 30 seconds. Then pour in the egg whites and the grand marnier. Beat for about 1 minute. Pour the mousse in serving cups and refrigerate for at least 3 hours before serving.
When ready to serve, garnish with some light whipped cream and chocolate shavings.