Richard and I want to wish all of you near and dear to us a Happy Valentine's Day! We hope you had a fun, relaxing, and all round enjoyable day. Here in Lexington, Kentucky we shared a blustery, snowy day with guests and friends. And everybody agreed that the best part of Valentine's Day (besides the love thing) was the chocolate. :-)
SOOOO, I promised to share one of my very favorite chocoate recipes for a quick and easy Chocolate Mousse. Enjoy! And know that we were thinking of you ...
A RECIPE FROM CHARRED OAKS INN, a Select Registry B&B in Versailles, Kentucky near Lexington
Pamela Byrne Riley, Innkeeper
Easy Chocolate Mousse
_ 9 ounces dark chocolate (about 50% cocoa), broken into pieces to equal about 1½ cups
_ 6 medium eggs, separated
_ 2 TBS strong black coffee (or brandy, Cointreau, or Tia Maria, if preferred)
_ Chocolate-covered coffee beans for decoration (optional)
_ Cocoa, for dusting
Gently melt the chocolate in the top of a double boiler over a little simmering water. The melted chocolate should be at room temperature, so if necessary, let it cool for a few minutes before stirring in the egg yolks and then the coffee.
In another large bowl, beat the egg whites until they are stiff (I use a hand-held mixer). Mix a couple of tablespoons into the chocolate mixture to loosen it, and then fold in the rest in two goes, as lightly as possible.
Transfer the mousse to a serving bowl or individual bowls or glasses, smooth the surface. Decorate with chocolate-covered coffee beans, or simply dust with cocoa. Cover with plastic wrap and chill for several hours or overnight until firm.