Friendly Chocolate Mousse


Delicious Chocolate Mousse made in a blender. 5 minutes to make & 1 hour in the refrigerator.

Delicious Chocolate Mousse made in a blender. 5 minutes to make & 1 hour in the refrigerator

  • 1 cup Ghiradelli bittersweet chocolate chips
  • 1 egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream
  • 1 Tablespoon sugar
  • 1/2 cup Whipped Cream
  • Whipped Cream, for topping
  • chocolate curls or cocoa, for garnish, optional

Easy Preparation time 5 minutes. Chill time 1 hour.

Place chocolate chips egg and flavoring in blender and chop. Heat cream until very hot and small bubbles appear at edge. Do not boil. With blender running, pour in hot cream. Blend until chocolate is melted and mixture is smooth. Add sugar and Whipped Cream, blend for another minute.
In dessert dishes, place 1 Tablespoon of Whipped Cream and 5 Raspberries. Pour into dessert dishes, cover with plastic wrap, and chill until firm. Top off with whipped cream, 5 raspberries and shaved chocolate garnish, if desired, or sprinkle the whipped cream with a little cocoa.
Serves 4.

Hot Chocolate Italian Rich

Italian rich hot chocolate is a delightful after dinner treat, or served and enjoyed on any cool evening.

Italian Hot Chocolate is a must try for all Chocolate Lovers! Thick, rich and creamy; perfectly aligning heightened flavor with content taste buds! The following  recipe is simple to prepare and will warm your heart on a cool evening.

Serves 2  4 oz cups (125 ml) and   Preparation time 10 minutes

This recipe calls for whole milk, which can easily be substituted with  1% Milk, Almond Milk, or Soy Milk.

  • 60% dark chocolate bar  4 thin squares, or 2 solid chunks. (50 g)
  • 1 tsp sugar  (10 g)
  • 1 cup (250 ml) Whole Milk
  • Whipping Cream
  • Cocoa Powder, Cinnamon, or Chocolate Shavings (for presentation)
  • **To make a more festive drink add liquor to already prepared hot chocolate; best choices for 1 ounce (30 ml) of one of the following: Kahlua, Baileys, Peppermint Schnapps,  Amaretto, or Frangelico. Then continue to top off whipping cream and Cocoa Powder, Cinnamon, or Chocolate Shavings .

    Hot Chocolate must be tempered when making the drink so that pieces of chocolate do not coagulate. Add a small amount of milk and stir.

On medium-low heat place a sauce pan and 4 chocolate squares (50 g).  With a rubber spatula or wooden spoon begin to stir chocolate until melted. Add sugar and stir.  Remove sauce pan from heat. To reduce coagulation of  chocolate and to achieve a creamier fluid, begin to slowly work in milk, add only 1 TABLESPOON MILK and stir for 10 seconds, add a ANOTHER TABLESPOON MILK, stir for 10 seconds, add 1/4 cup stir thoroughly.

Chocolate is tempered when it’s temperature has been properly raised, lowered and with the right amount of milk fat, the chocolate is left shiny.

Lastly, place sauce pan back onto stove top, constantly stirring for 2 minutes to keep the chocolate and milk creamy and reducing the chances of burning. Chocolate Milk is done when warm vapors  ascend and soft bubbles begin on edge of milk.** Pour chocolate milk into small mugs, can be topped off with whip cream and chocolate shavings or powdered chocolate and cinnamon.

By: Kimberly Crocker-Scardicchio

This recipe is rich in calcium, phosphorous, vitamins A, D, B6, iron, potassium and magnesium. Lesser amounts of vitamins and minerals can also be found in hot chocolate.  4 0z (125 ml) serving has: 96 calories, 15 mg cholesterol, and 55 mg sodium.