Sometimes, I desire just a little something chocolaty! How about you, Dear Readers?
Something simple with flavor on the darker side. It must bathe my taste buds with passionate silky undertones. A wee bit of sweet timidity need complete the overall experience.
Has Miss NiNi discovered an ambrosial delight such as this?
Simple and Sweet
Oh yes! The pot-of-gold answer is in a simple chocolate mousse.
It’s classic. It’s elegant. It’s intensely flavorfully rich! It’s easy to make! It’s a must have!
By whisking and beating together just five simple ingredients, I produced a rich unadorned “little something” dessert.
Ultimately, as each spoonful tiptoed over one and all delicate taste buds, I found guttural pleasure prevailing. The palate of Miss NiNi was in a state of sublimity!
The completed dessert suitably displayed well when portioned into clear glass dessert cups. Yet, it was perfect for placing between cake layers as a rich less-than-sweet filling.
The recipe contains no eggs. Therefore, the combination of ingredients did not need be cooked to 150 degrees Fahrenheit to kill any potential harmful bacteria in the finished product.
My parting words, Dear Readers, “Enjoy! Enjoy! Enjoy!”
½ c. Hot Water
4 T. Unsweetened Cocoa Powder
1-1/2 c. Semi-Sweet Chocolate Chips
2 c. Heavy Whipping Cream
2 T. Granulated Sugar
Chill mixing bowl and wire whisk beater attachment for mixer.
In small bowl or pitcher, whisk cocoa powder and hot water together. In microwave, melt chocolate chips just until smooth. Combine cocoa mixture and melted chocolate chips; whisk to make smooth. Allow to cool to room temperature.
In separate chilled large bowl, beat cream and sugar until very stiff peaks form.
Add cooled chocolate mixture to whipped cream by folding with a spatula until well combined. Refrigerate until ready to use—up to 5 days.