To serve two, you'll need: One 3.5 oz. bar good-quality dark chocolate 1/3 cup water a saucepan two metal bowls, that fit into one another ice and perhaps an ice pack a whisk For the peanut butter whipped cream: 1/2 cup heavy cream 1.5 tbs good-quality smooth peanut butter Optional: Sliced strawberries, to serve | As I was growing up, I always read fairy tales. I wanted magic spells and potions and fairies to be real. Part of the reason I love cooking is because I love to watch the transformation of ingredients. It's my grown-up version of magic. Just like magic, when I first read a version of this recipe, I didn't believe it could happen. Chocolate mousse is something that takes many ingredients and a lot of time and skill, not just chocolate and water! I knew I had to try it for myself. As I was melting the chocolate, I was half-wondering how I could fix the recipe if it didn't work. I started whisking, hopeful for greatness. Nothing happened. I kept whisking, now getting frustrated that I would believe such a silly recipe would work. But then something happened. The chocolate began to thicken. I kept whisking the chocolate into a glorious, delicious mousse. To add excitement for a special occasion, I layered peanut butter whipped cream with this mousse and added a strawberry slice garnish. I believe in this wonderful recipe. I hope you do, too. |
First, make the whipped cream. Pour the heavy cream into a small mixing bowl and get whisking. It took me about two minutes to thicken and lighten up the cream. Add the peanut butter to the cream, and whisk for one minute more, or until the cream is light and the peanut butter is well incorporated. If you taste the cream and it seems a bit savory, don't worry; I find that eating the more savory whipped cream with the chocolate mousse evens out the sweetness in the chocolate, especially if the chocolate has a more fruity or berry-like flavor undertones. Cover the bowl, and set the whipped cream aside in the refrigerator. Now, for the magic chocolate mousse. Mix the chocolate and water in a saucepan set over medium-low heat. Occasionally stir until the chocolate has melted evenly. Meanwhile, place ice and water into a medium-sized metal bowl. Set a clean, dry metal bowl into it, making sure the icy water comes up the outside of the inside bowl (see the above picture). Pour the chocolate mixture into the small bowl and start whisking (hopefully you're wearing an apron-the mixture will start with a very watery consistency). Keep whisking, even if you're getting tired. Once the mixture starts to thicken (after about three minutes), you're almost there! Whisk for a minute or two more, or until the mousse is just that-mousse! It may look a bit thinner than expected, but it will set in the refrigerator. |
Note: There are a few ways you can serve this delicious dessert. If you only want to make chocolate mousse, you can serve it in teacups or martini glasses with a pinch of Fleur de Sel or Ancho chili powder on top. I loved the Italian wine glasses for my layered mousse idea. I really hope you try this simple, delicious, bewitching dessert! Enjoy!