Recipe for Chocolate Mousse with Brandy

By Patti Werry – Full disclosure: I am a chocoholic. Pretty much a day doesn’t go by without chocolate in some form or another crossing my lips. Usually, it’s a post-lunch fix of a couple of Hershey Kisses. I keep the bag hidden in the back of the frig so I’m not tempted at other times, and selfishly so no one else in my family can find them. But this recipe for Chocolate Mousse with Brandy is a whole other level of chocolaty goodness.

Chocolate doesn’t have to be elaborate to satisfy my craving, although I’ll take a fancy box of truffles any day. I’m an equal opportunity addict – I’ll take milk, dark and even white. Ironically, I don’t care for chocolate ice cream or chocolate cake, but bring on the chocolate mousse.

A trio of chocolate mousses with white chocolate leaves, chocolate shavings and sprinkles — Good things come in 3s.

Recipe for Chocolate Mousse with Brandy

This recipe for chocolate mousse checks all of the boxes for me. It’s easy to whip up in a short amount of time using simple ingredients. The flavor, thanks to the brandy and espresso, is rich – but not too sweet – with a sophisticated tone. The hardest thing about the recipe? Waiting overnight for the mousse to set!

Chocolate Mousse with Brandy

Makes 6 – 8 servings

Ingredients for Recipe for Chocolate Mousse with Brandy

4 egg whites
1/2 cup sugar
1 cup milk
2 egg yolks
12 ounce package of semi sweet chocolate chips
1/2 teaspoon instant espresso
2 tablespoons brandy

chocolate mousse ingredients — Once you have all the ingredients prepared, this chocolate mousse recipe takes 15 minutes to make.

Instructions

1. Beat egg whites and sugar, adding sugar a little at a time, until stiff.

2. Scald the milk: Put the milk in a sauce pan with a heavy bottom. Heat the milk over medium heat, stirring regularly, until just below boiling, when small bubbles start to form around the edge of the pan. Remove from heat.

3. In a blender, add yolks, chocolate chips, instant espresso, brandy and milk. Blend until liquified.

4. Fold chocolate mixture into egg whites until no white is showing. Pour into ramekins and refrigerate overnight.

5. Before serving, garnish with any combination of the following: whipping cream, chocolate curls or sprinkles, cocoa powder, white chocolate leaves.

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