by merrill
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10.5 ounces good quality semisweet chocolate (Valhrona, etc.) Ask a question about this ingredient
1/2 cup whole milk Ask a question about this ingredient
pinch salt Ask a question about this ingredient
1 tablespoon Cointreau or other orange-flavored liqueur Ask a question about this ingredient
1 cup heavy whipping cream Ask a question about this ingredient
Roughly chop 7.5 oz. of the chocolate and put it into a medium, heavy saucepan. Refrigerate the rest of the chocolate until you're ready to use it. Add the milk and salt to the saucepan and gently heat the mixture until the chocolate melts, whisking until smooth. Set aside to cool completely.
Ask a question about this stepMeanwhile, grate the cold chocolate so that you have coarse shards and return them to the fridge in a small bowl. Stir the Cointreau into the chocolate mixture, combining thoroughly. Whip the cream until it holds soft peaks, and then gently fold in the cooled chocolate and the chocolate shards, just until combined. Spoon the mousse into 8 individual cups or glasses and refrigerate for at least 3 hours, or until set. Serve with a sip of Cointreau or Grand Marnier on the side if you like.
Ask a question about this stepI just made this for tonight and am so surprised at how ridiculously easy AND delicious this is! Definitely keeping this recipe, thank you! :-)
Made this last night as part of a New Year's bash -- I had three Food 52 recipes on my menu and all of them were hits. Only change: I prefer the mousse right after it's made -- it's so light and fluffy and so damn delicious! Will be making it again real soon. If you like a denser, truffle-like texture than leave this baby in the fridge overnight.
Had no Cointreau on hand, so subbed in howtocookabear's cardamom blood-orange syrup from her Bloodhound recipe; spectacular!
Made this for a belated Valentine's dinner this week. Just delicous! One question - is there a better way to grate the chocolate than a box grater? Even on the largest holes the pieces seemed too flimsy to hold their shape in the mousse.
I shaved the chocolate with a bread knife and that worked quite well.
man, oh man. made this today for the first time. 8 servings? i.don't.think.so. not if one of those served is me. :-)
It is soooo rich. Like digging into chocolate truffles. I couldn't finish it even if I tried (and I consider chocolate a basic food group).
Can this desert be made 1 day in advance? If so, can i put the mousse into a larger dish so it is more portable?
thanks!
Made this for Valentine's Day and we couldn't get enough! It was delicious!
So glad you liked it. Can't wait for your wedding!
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what other brands / varieties of chocolate have people used for this recipe? would something like a bar of cholocolate (e.g., Lindt) be suitable?