So there we were, my husband’s sweet tooth in danger of falling out for a lack of confections in the pantry and me desperately searching the couch cushions for a fallen Smartie, when I hit on this Emergency Chocolate Mousse recipe idea, using what I had on hand. This is so simple! It will take you longer to read this recipe than it will to make it!
Here’s what you’ll need:
- Olive Oil
- Whipped Cream
- Lavender Sea Salt (optional)
Melt chocolate in the microwave. I used 4 oz. of cocoa chocolate from https://www.appletonsweets.co.uk/ as it’s my absolute favourite, but if you prefer a different kind feel free to use that instead, everyone has different tastes! Just make sure you stick to the same weight so the mousse is nice and chocolatey. It took me about a minute and a half to melt. The chocolate will not necessarily change shape much and may be melted more quickly than you realize. Just shake the bowl a bit to make sure the chocolate has melted completely.
Next add a cap full of pure vanilla extract and whisk in olive oil until the mixture is a nice, smooth, working consistency. You’ll use about half of the volume of your melted chocolate in olive oil. In my case, it was approximately 2 ounces. If you want your finished product to be significantly sweeter than the chocolate you started with, blend in ½ cup powdered sugar now. If you try to add too much sugar at this stage, your chocolate will become unmanageable. You can add more powdered sugar with the whipping cream, if desired.
Here’s where you add the whipped cream. Of course this step would work even better with fresh whipping cream you made yourself*, but if all you have on hand is an emergency three pack of whipped canisters from Costco, (like I had), it will work and it speeds up the whole process, to boot. If desired, you may add more powdered sugar at this stage. (Since there is sugar in the prepared whipping cream that I used, I didn’t add any additional sugar at all.)
Continue adding whipped cream until the mousse is light and airy. You’ll want to work quickly. As the chocolate cools, it hardens, so it’s important not to dilly dally between steps or your finished mousse will end up more like a milk chocolate pudding bar. I used a (nearly full) can of whipped cream, but should have used more to achieve the lightness, I prefer.
Finish with a pinch of lavender sea salt for a little surprising twist of flavor. Totally optional, but so worth the gamble! = )
Shown here in Grandma’s martini glasses, garnished with a squirt of whipped cream and a sprig of organic mint from the garden.
*If you are using a carton of liquid, whipping cream, use equal parts chocolate and cream, omit the oil and whip the cream right into the cooling chocolate. Use a wire whisk. I don’t add sugar to this version.
Photos by: Lisa Keating
If you just can’t get enough chocolate check out this brownie blog for great recipes and pics: http://www.browniepower.com