Nothing says elegant entertaining like chocolate mousse. A traditional mousse is made by flavoring whipped cream and egg whites, but this simple version gives you the same silky, smooth texture with only sweetened whipped cream.
Its rich, chocolate-y flavor comes from simple semisweet chocolate chips, which are melted along with a little butter and espresso powder before being carefully folded into the whipped cream. A splash of rum intensifies the flavor, but can be left out if you’re concerned about serving it to kids.
It’s important to let the chocolate cool completely before adding it to the whipped cream. Warm chocolate will melt the whipped cream and you’ll end up with a rich, chocolate soup.
This mousse is easy enough to whip up for a weeknight dessert, yet sophisticated enough to prepare for company. Make it ahead and chill the mousse in your serving dishes so it’s ready to serve. You can garnish it with fresh berries, additional whipped cream or your favorite chopped nuts.
Chocolate-Espresso Mousse with Whipped Cream
¾ cup semisweet chocolate chips
2 tablespoons butter
1 ½ teaspoons espresso powder
1 tablespoon rum
1 cup heavy cream
¼ cup sugar
Place the chocolate chips, butter and espresso powder in a stainless steel bowl. Place the bowl over a pot of simmering water, making sure the water doesn’t touch the bottom of the bowl. Once the chocolate starts to melt, stir it occasionally, until it’s completely melted and smooth. Remove the bowl from the heat and stir in the rum. Set aside to cool slightly.
Whip the cream until soft peaks form. Gradually add the sugar and continuing whipping the cream to stiff peaks. Fold the cream into the cooled chocolate until well mixed. Spoon into bowls or dessert glasses and chill until ready to serve.