Look at that texture!!
Do you want an impressive yet couldn't-be-easier dessert recipe that will make your guests roll their eyes into the back of their heads and moan? OK, I can help you. I actually discovered this on Pioneer Woman's blog and noticed it was naturally dairy-free. Who knew that originally chocolate mousse was dairy-free?!
Side story...
This recipe brought back memories of the Rimsky Korsicoffee House in Portland, Oregon. Rimsky's used to be one of my favorite places to take tourist friends and I almost always would order the chocolate pot de creme there. Once we took a girl visiting from Denmark there and when she went upstairs to the bathroom she let out a blood curdling scream as the classical music played on. Ah, good times! Those of you who have been there understand, and those of you who haven't, well, try to go if it is still around. "Keep Portland Weird!"
OK, let's get started.
Easy Chocolate Mousse
INGREDIENTS
adapted from The Pioneer Woman
12 oz. of really good chocolate, I used Dagoba bars chopped up and measured. It might be fun to try to make it with some of their flavored chocolates, like Lavender
4 eggs, room temperature.
2 tsp. vanilla extract
1 pinch of salt
8 oz. hot coffee
DIRECTIONS
Are you ready?! Put everything in the blender but the hot coffee and, well, blend. Once the mixture looks smooth, slowly pour in the hot coffee through the small opening at the top of the blender while the blender is still on. Blend for about a minute after you have finished adding the coffee to ensure everything is fully blended. Turn off the blender and do a taste test. If you used over 65% cacao chocolate you might want to add just a wee bit of agave nectar or sugar to taste.
Find any cute little glasses or tea cups to pour the mixture into. This dessert is really rich and decadent, so you don't need large containers of it, a little goes a long way.
Chill. If you are in a hurry, sit them inside of the freezer for about 20 minutes. The consistency will be oh so fluffy! If you let them sit longer in the fridge then the texture will still be nice and smooth, but a bit firmer.
Enjoy! And be sure to tell me what you think after you try it!
Trivia: I found these cute espresso cups with a matching pot in my friend's cupboard when I helped him move. Evidently the last tenant had left them there and my friend didn't want them. I gave them a home and they've become the perfect way to serve this dessert.
