Seattleites are hard to please….we complain about the rain and we complain it’s too hot. Temperatures in the 80s is a tad too hot for us and on a day like this, baking is not exactly something I want to do. But what does one do when dessert is desired? You can go out to get snow ice or you can go with something that does not require baking. I went for this chocolate mousse with cacao nibs and Hawaiian sea salt. Of all the mousse garnishes I’ve used, I think this combination is the best because the mousse is sweet, the cacao nibs is bitter, and the sea salt well, salty. It’s the best combination!
Recipe:
8 ounces semi-sweet chocolate
⅓ cup chocolate stout beer
11/2 cups heavy whipping cream
1 teaspoon instant espresso powder
⅓ cup powdered sugar, sifted
½ teaspoon vanilla extract
Garnish: Your choice of shaved chocolate, salted caramel drizzle, salt flakes, Hawaiian sea salt, cacao nibs…the options are endless.
Add chocolate and stout 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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