EASY Spiked Chocolate Mousse

spikedchocmousse1

Easy Spiked Chocolate Mousse

This is for the “big kids” table.  This is SO easy and elegant.  Perfect dessert to serve for Valentine’s Day, your anniversary or a small dinner party.  After stumbling on the original recipe we experimented by using different liqueurs and now family and friends have a hard time deciding which one is their favorite.  Too, the original recipe did not call for heavy whipping cream but we felt using cream smoothed the mixture out making for a richer dessert.  After making those couple tweaks, this has become a favorite at our house for a little something to enjoy after dinner.  I most often prep and serve this in the 6 ounce ramekins from my crème brûlée set but you can also prep the whole mixture in a soufflé dish and just scoop out to serve.  And when I say easy – I mean easy – as this Maybe takes all of 5 minutes of total prep time figuring 4 minutes to make it and get it in the dish and then 1 more minute to tease it up for the table.  Most of the work is done by the refrigerator.  This is not a classic out of Grandma’s recipe box – this is a fashionable food for today.  We hope you enjoy this one!

Start by making a pot of very hot, strong coffee…….
In a small saucepan over medium high heat scald (meaning heat to hot but not boiling, you should see steam coming off and tiny bubbles forming around the outside of the pan then quickly remove from heat)……
1/2 cup heavy whipping cream
As coffee is brewing and cream is heating, add to your blender……
1 cup mini semi sweet chocolate chips (we prefer Hershey’s)
2 eggs
2 Tablespoons of your favorite liqueur (we suggest Spiced Rum, Amaretto, Creme de Menthe, or Raspberry di Amore)
When coffee and cream are ready add the hot cream to the blender along with…..
3 Tablespoons hot coffee
Blend at high speed for two minutes.  Pour into serving dish(es) and chill.  Before serving top with…..
whipped cream
…..and your favorite topping to compliment your liqueur of choice.  We suggest these toppings…..
Spiced Rum with a few
mini chocolate chips
Amaretto with a few slivered almonds
Creme de Menthe with a couple sprigs of fresh mint
Raspberry di Amore with a couple fresh raspberries
NOTE:  When I make one of each flavor I simply omit blending the liqueur into the chocolate mixture and instead just add a 1/2 a Tablespoon of liqueur to a small pyrex liquid measuring cup, add in 1/2 cup of the chocolate mixture, stir to combine and pour that into one of the ramekins.  Then I rinse and dry my pyrex measuring cup and repeat one at a time with each of the other liqueurs.  Serves 4.

Spiced Rum topped with Mini Chocolate Chips

Spiced Rum topped with mini chocolate chips

Amaretto topped with slivered almonds

Amaretto topped with slivered almonds

Creme de Menthe topped with fresh mint

Creme de Menthe topped with fresh mint

Raspberry di Amore topped with fresh raspberries

Raspberry di Amore topped with fresh raspberries

 


Skillet Steak

Skillet Steak

Chocolate Greek Yogurt Mousse from Anderson Erickson Dairy

Chocolate Greek Yogurt Mousse from Anderson Erickson Dairy

What to serve for dinner before serving Easy Spiked Chocolate Mousse?  Try our Skillet Steak Special – and for those of you from my hometown area who follow this site you should all be able to figure out who the “clown” is that gave me that recipe but make no mistake – it makes a great steak!

You may also like an earlier posting for Chocolate Greek Yogurt Mousse from Anderson Erickson Dairy.

Click the photos to go to those recipes.  Photo for Chocolate Greek Yogurt Mousse courtesy to Anderson Erickson Dairy.

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