My friend, Jenn A, gave me this recipe years ago and it has become a standby in my kitchen. I remember her serving it in a big bowl along lovely cakes for her girls’ birthday parties. Only three ingredients, but they work so well together!
I brought this to a recent Gourmet Dinner Club (GDC) dinner. Marty liked it so much, but she couldn’t finish it, so she asked if she could take home her little cup and return it to me at a later date. I figured she must really like it as that’s a fair amount of effort!
The honey provides just the right amount of sweetness. This recipe is very adaptable. If you like orange and chocolate as a combination, you must try it at least once with some orange extract or orange oil. Or, for those with a the salty-chocolate craving sprinkle some sea salt on top (any color will do).
| Simple Chocolate Honey Mousse | Print |
- 2-1/2 cups chilled whipping cream or heavy cream (includes ½ cup for topping)
- 12 ounces high quality bittersweet chocolate
- 5 tablespoons honey
- optional: 1 tablespoon orange oil or orange extract or a sprinkle of sea salt
- Stir ¾ cup cream, chocolate and honey in heavy medium saucepan over low heat until chocolate melts and mixture is smooth.
- Add orange oil or orange extract, if using.
- Transfer chocolate to a heat-proof bowl and cool, stirring occasionally.
- In a large bowl, beat 1-1/4 cup cream until soft peaks form.
- Fold cream into chocolate mixture in two additions'
- Put into large serving bowl or individual bowls (or glasses) and refrigerate at least two hours. Top with sea salt , if using.
- Whip remaining ½ cup cream to firm peaks and top mousse before serving (if using).
* Can be made a day in advance.
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