Recipe: Chocolate Mousse Shooters
When I was a kid, chocolate mousse seemed like the most grown-up dessert in the world. My mom used to make it for dinner parties and she'd pipe it into chilled martini glasses and I always felt like a really fancy lady, eating dessert out of a cocktail glass with a tiny silver spoon.
Courtney of Sweet C's Designs and I teamed up to throw a Farm-to-Table Harvest Dinner and while we were planning the menu (which Minted was nice enough to supply for us) I knew we had to make chocolate mousse for dessert. This time we served them in little shooter glasses that reminded us of stemless wine glasses and fit in so well with our vineyard/farm-to-table harvest theme.
We paired them with La Crema's Anderson Valley Pinot Noir, because who doesn't love chocolate and wine together?
- 4 large egg yolks
- 2 cups heavy cream
- 3 tablespoons sugar
- 1 teaspoon vanilla extract
- 8 ounces good-quality bittersweet chocolate
- pinch of salt
- Garnish: more heavy whipping cream
- Slowly heat 3/4 cup of the cream in a saucepan over medium-low heat.
- In a metal bowl, whisk together egg yolks, sugar, and a pinch of salt. Once combined well, slowly stream the hot cream into the bowl.
- Transfer the mixture back to the saucepan and and cook over low heat, stirring constantly. Add the vanilla and continue to stir.
- Melt the chocolate using a double boiler and and whisk the the custard mixture into it until smooth. Allow to cool.
- Beat the remaining cream in a bowl until stiff peaks form. Slowly fold the whipped cream into the chocolate custard mixture to lighten.
- Spoon the mix into serving glasses and chill for six hours or more. Let stand for about 20 minutes before serving. Top with more whipped cream if desired.
Follow along with our Farm-to-Table Harvest Dinner and get full recipes for each dish on Sweet C's Designs, Freckled Italian, and the La Crema Winery blog here:
Photos by Courtney O'Dell of Sweet C's Designs for La Crema Farm to Table at Home.
This is a sponsored conversation written by me on behalf of La Crema. The opinions and text are all mine.