TUESDAY 29 MAY 2012
LUSCIOUS AND RICH!
This incredibly decadent, luxurious chocolate mousse is just plain ‘DELICIOUS’!! I always choose this when I need a recipe I can make ahead.
Gather your ingredients and follow this simple tutorial to your chocolaty goodness!
Break up 3 ‘Lindt” Swiss Bittersweet Fine Dark Chocolate Bars (3.5 oz) and place in a blender.
Crack in 4 eggs, at room temperature, 2 teaspoon of pure vanilla extract, and a pinch of kosher salt.
Blend until chocolate is mostly pulverized.
With the blender running, add 1 cup of espresso or very strong coffee. The hot espresso will melt chocolate and make a very creamy mixture.
Place into individual glasses or cups.
Cover with plastic and chill in refrigerator for 2-4 hours.
Whip up 1 cup heavy cream, 3 Tablespoons of powdered sugar, and 1/2 teaspoon vanilla. Top each individual glass with the whipped cream. Sprinkle with Heath Milk Chocolate Toffee Bits!