I don’t normally indulge in dessert, save for the occasional handful of the hard to resist M n M’s. I usually save my calories for Pino Grigio. My Bastille Day Feast, however, was the exception. As the More is More Mom®, I made the most sinfully delicious…..Chocolate Mousse!
Fancy desserts can be intimidating, but this one is really rather simple.
In a small sauce pan, melt;
¾ cup raspberry jam (jam, jam, here comes the jam)
Stir occasionally. Remove from heat once smooth.
1 Tbsp raspberry liquor or orange juice (I chose the OJ because I later in the recipe I choose the brandy. Once liquor, shockingly, seems like enough)
Set aside to cool.
In another small sauce pan, over low heat, melt;
3 ounces semi-sweet chocolate (I am partial to Ghirardelli)
1 ounce bittersweet chocolate (I tried Nestles and it was yummy)
Stir until smooth and remove from heat.
Stir in and combine well;
2 Tbsp honey
1 Tbsp brandy or orange juice (this is where I went with the brandy…she’s a fine girl, what a good wife she would be….If you’re as old as I am you can name that tune in 7 bars.)
1 Tbsp heavy whipping cream
Transfer to a large bowl and set aside.
In a chilled large mixing bowl, beat;
2 ½ cups whipping cream
1 Tbsp pure vanilla (imitation is not the sincerest form of flattery in this instance)
2 Tbsp sugar
Beat until stiff soft peeks form.
Set aside 1 cup of whipped cream for garnishing (garny is as well suited to dessert as it is to appetizers and entrees. It just makes everything feel more special.)
Stir ½ cup of whipping cream into chocolate mixture.
Fold remaining whipped cream into chocolate mixture and you’ve got yourself one amazing dessert. For the official unveiling;
Evenly spoon mixture into 6 stemmed wine glasses or dessert dishes (I selected a wide mouthed, footed dessert dish, with a charming hob nail trim)
Top evenly with reserved whipped cream and raspberry sauce.
Draw a vegetable peeler over remaining chocolate squares, creating lovely, shaved curls on top of the whipped cream.
Cover individually with plastic wrap and chill for 1-6 hours, or overnight (always my favorite method)
Treat yourself and your guests to a more special and decadent dessert!