The last time I made chocolate mousse was in June. It's time for some mousse again. This time, instead of chocolate stout beer, I used crème de cocoa wine. And I chose my favorite garnishes: Cacao nibs and Hawaiian sea salt.
Recipe:
8 ounces semi-sweet chocolate
⅓ cup crème de cocoa wine
11/2 cups heavy whipping cream
1 teaspoon instant espresso powder
⅓ cup powdered sugar, sifted
½ teaspoon vanilla extract
Garnish: Hawaiian sea salt and cacao nibs
Add chocolate and wine to a large heat-proof bowl. Place the bowl over a pot of simmering water, making sure that the bowl doesn't come in contact with the water. Allow the chocolate to melt, stirring often, until smooth. Remove from the heat and allow the chocolate to cool.
Add the heavy cream to a stand mixer fitted with the whisk attachment (or in a large bowl using a handheld mixer). Beat until soft peaks form.
Add the espresso powder, powdered sugar, and vanilla extract. Continue to beat until stiff peaks form.
Gently fold in the cooled chocolate. Garnish with your choice of options (see above). Cover and refrigerate for at least 2 hours before serving. The mousse will stay fresh in the refrigerator for up to 5 days.
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