Summary

Chocolate Mousse in Chocolate Shell takes around roughly 45 minutes from beginning to end. Watching your figure? This gluten free recipe has 641 calories, 5g of protein, and 55g of fat per serving. This recipe serves 6. For 91 cents per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. 138 people were impressed by this recipe. It will be a hit at your valentin day event. This recipe from Foodista requires whipping cream, butter, flavorless, and rum. Overall, this recipe earns a rather bad spoonacular score of 38%. If you like this recipe, take a look at these similar recipes: Low-Fat Chocolate Mousse in a Meringue Shell (Pavlova), Chocolate “Peanut Butter” Ice Cream with Chocolate Shell, and eggless chocolate mousse , how to make chocolate mousse.

Instructions

Chill 1 1/2 cups whipping cream in refrigerator. Chill metal mixing bowl and mixer beaters in freezer. In top of a double boiler, combine chocolate chips, coffee, rum and butter. Melt over barely simmering water, stirring constantly. Remove from heat while a couple of chunks are still visible. Cool, stirring occasionally to just above body temperature. Pour remaining 1/4 cup whipping cream into a metal measuring cup and sprinkle in the gelatin. Allow gelatin to "bloom" for 10 minutes. Then carefully heat by swirling the measuring cup over a low gas flame or candle. Do not boil or gelatin will be damaged. Stir mixture into the cooled chocolate and set aside. In the chilled mixing bowl, beat cream to medium peaks. Stir 1/4 of the whipped cream into the chocolate mixture to lighten it. Fold in the remaining whipped cream in two doses. There may be streaks of whipped cream in the chocolate and that is fine. Do not over work the mousse. Spoon into bowls, chocolate cups (see note in About section) or martini glasses and chill for at least 1 hour. Garnish with fruit and serve. (If mousse is to be refrigerated overnight, chill for one hour and then cover each with plastic wrap)

Ingredients

• 1 whipping cream
• 2 quality semi-sweet chocolate chips
• 3 espresso or strong coffee
• 4 dark rum (optional)
• 5 butter
• 6 flavorless, granulated gelatin

Directions

• 1 Chill 1 1/2 cups whipping cream in refrigerator. Chill metal mixing bowl and mixer beaters in freezer.
• 2 In top of a double boiler, combine chocolate chips, coffee, rum and butter. Melt over barely simmering water, stirring constantly.
• 3 Remove from heat while a couple of chunks are still visible. Cool, stirring occasionally to just above body temperature.
• 6 Spoon into bowls, chocolate cups (see note in About section) or martini glasses and chill for at least 1 hour.
• 7 Garnish with fruit and serve.
• 8 (If mousse is to be refrigerated overnight, chill for one hour and then cover each with plastic wrap)