My pictures are not getting better. I am focusing so much on lightning, angle and many other things that I completely overthink them. Then I “over Light room” them, then I curse and then I put them on the blog anyway. That way I can, in a year or so, track my progress….(as if).
So please note that the pictures do no justice to these little chocolate mousses that take about 15 minutes to make, 1 hour to cool and are light and delicious!
Yesterday I spotted several chocolate – no bake – strawberry pies on Pinterest and I think that if I combine this mousse with the pie idea we will have a winner soon! I just need to wait for the local strawberry season. I really try to eat within the seasons so I can’t wait until the “good” season starts again for red fruits! According to my season calendar May will be filled with cherries, raspberries, strawberries and rhubarb! As well as broccoli, eggplant and asparagus. Next month I will make some good season recipes. For now…..Chocolate Mousse!!
Ingredients (for 6 small portions)
300 ml (1 1/4 cup) of Heavy Cream,
2 tbsp. of Mascarpone,
1 tsp of vanilla essence,
150 gr of dark (60%) chocolate
Start by melting the chocolate “au bain marie”. This means putting your chocolate in a small pot and placing that pot over a larger pot filled with hot water on a medium stove. The bottom of the small pot should not touch the water. The heated water will melt the chocolate.
When the chocolate is almost melted start preparing your whipped cream. Put the heavy cream in a cold bowl. Best is to also have your cream come directly out of the refrigerator. Add the vanilla essence and the mascarpone and then beat until soft peaks start to form.
As soon as the chocolate is melted take it off the heat source. Stir with a wooden spoon for 1 or two minutes to cool it down a little. It should stay liquid. Then slowly whip it into the whipped cream until the mixture is an even color of chocolate (surpise !). Keep a little bit of the chocolate on the side for decoration. With a spoon put the chocolate mousse in little recipients and decorate with the rest of the chocolate.
To change a bit you can either add a bit off cinnamon on top or use some orange blossom flavor that you add to the cream before whipping it up!