Happy Royal wedding day! I’m excited to see the wedding tonight but I will probably not stay up the whole morning just to watch it because I know for sure they will be showing it the whole day (again and again). Growing up in the PI, Prince William was my celebrity crush, not a lot of people knew but I use to “collect” pictures, books, magazines (anything that is related to HRH Prince William (I’m a normal teenager too!) But I have to leave my so called royal “memorabilia” when I moved here to the states! I’m excited to see Kate’s wedding dress and how handsome William will be (just thinking about it brings back memories when me and my sisters got so excited and screamed like crazy whenever William and Harry were on tv!
Enough of my Royal talks, Hubby made a very yummy chocolate mousse tonight! I’m having a really bad headache today that kept me in bed most of the time. So Zach knew I’m having a bad day because of this and just wanted to make me feel better, so after his work, he had to stop at the grocery to get some ingredients of my fave dessert ( one of my fave). I’m so blessed to have him, such a sweet, loving, husband I got! Who needs Prince William?! LOL..
This Chocolate mousse is Alton Brown’s recipe, If you’re a big chocolate fan you are going to love this mousse!
Ingredients:
- 1 3/4 cups whipping cream
- 12 ounces quality semi-sweet chocolate chips
- 3 ounces espresso or strong coffee
- 1 tablespoon dark rum
- 4 tablespoons butter
- 1 teaspoon flavorless, granulated gelatin
Chill 1 1/2 cups whipping cream in refrigerator. Chill metal mixing bowl and mixer beaters in freezer.
In top of a double boiler, combine chocolate chips, coffee, rum and butter. Melt over barely simmering water, stirring constantly. Remove from heat while a couple of chunks are still visible. Cool, stirring occasionally to just above body temperature.
Pour remaining 1/4 cup whipping cream into a metal measuring cup and sprinkle in the gelatin. Allow gelatin to “bloom” for 10 minutes. Then carefully heat by swirling the measuring cup over a low gas flame or candle. Do not boil or gelatin will be damaged. Stir mixture into the cooled chocolate and set aside.
In the chilled mixing bowl, beat cream to medium peaks. Stir 1/4 of the whipped cream into the chocolate mixture to lighten it. Fold in the remaining whipped cream in two doses. There may be streaks of whipped cream in the chocolate and that is fine. Do not over work the mousse.
Spoon into bowls or martini glasses and chill for at least 1 hour.Garnish with fruit and serve.
(If mousses are to be refrigerated overnight, chill for one hour and then cover each with plastic wrap).
