This mouse is so easy to make that I almost didn’t bother posting the recipe for it. However, it happens to be one of my husband’s favorite desserts, and with Father’s Day and our anniversary having just passed, of course I wanted to make it for him.
In truth, I have been making this mousse for more years than I can count (I’m bad at math) after stumbling across a recipe in a copy Bon Appetite magazine back in 1988. Before you roll your eyes at the memory of last century’s ‘relics’, let me gently remind you to look in your closet. If you find some leggings, a slouchy oversized jacket, a pair of platform shoes or Addidas Gazelles, then most likely you, along with the rest of the world, have embraced the throwback craze to the 1900’s. And, if you find your feet moving as soon as you hear the first course of an ABBA song (as is the case with me) then you definitely need to throw your shade elsewhere. Don’t even get me started on shoulder pads or I’ll never finish this post.
My point is that a classic is always in good taste. And boy oh boy, does this mousse ever taste good. Silky, creamy, light as air mousse, richly flavored with coffee and Kahlua and stored in your refrigerator, is the perfect dessert on a warm summer night when it’s too hot to turn on the oven or you’re not in the mood to bake. And, as an added bonus, it comes together in a matter of minutes in your blender and will satisfy chocolate cravings from even the pickiest of eaters.
Before you ask, yes it does have raw eggs and lots of whipped cream. All the things that we weren’t so concerned about back in the late 1980’s. I know that for many people this is a turn off. But trust me when I tell you that this is what makes this mouse extraordinary.
But, flavor and ease aside, I’m convinced that this mousse has magical powers. You see, this is the first dessert that I ever made for my husband shortly after we met in 1989, and the man insisted that he was going to marry me just two weeks into our relationship. At the time I thought that he was joking but thirty plus years later he’s definitely proven me wrong. Not sure if it was the mousse that clinched the proposal but I’m sure it didn’t hurt things (wink).
I hope that you decide to give this Proposal Chocolate Mousse Recipe a whirl. If you do, please let me know what you think or tag me on Instagram. I always love to hear from everyone and to see pictures of anything that you might make. And above all, thank you so much for stopping by.
Proposal Chocolate Mousse
Ingredients
- 12 oz semi-sweet chocolate, roughly chopped
- ½ cup half and half
- ⅓ cup strong brewed coffee or espresso, hot
- 4 large eggs, room temperature
- ¼ cup Kahlua
- 2 cups heavy whipping cream
Instructions
- Place the chocolate in a blender and blend to a powder consistency. Heat the half and half in a microwave in 30 second bursts until hot. Add the half and half and hot coffee to the blender and blend until smooth. Add the liquor and give the mixture a quick blend.
- In a separate bowl, lightly beat the eggs. Add the eggs to the chocolate mixture and blend until well combined. Transfer the mixture to a large bowl and cool completely.
- Whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cooled chocolate mixture until well incorporated. Divide into individual ramekins and refrigerate for at lest 3 hours or overnight. Serve cold topped with fresh berries or additional whipped cream.