Spiked Chocolate MousseSpiked Chocolate Mousse
Spiked Chocolate Mousse. Pudding. Pots

I GIVE UP. 

Let’s just stick to Spiked Chocolate Mousse. 

I hoard chocolate. Well, to be honest, I hoard a lot of things, chocolate being just one of them. What better way to reduce my inventory of chocolate than to use it up in the most fantastic way ever – an almost mousse consistency chocolate pot, spiked with a dash of amarula and some good old instant coffee. The recipe is inspired entirely by Donna Hay’s fast, fresh, simple. I still find this book extremely practical, and the recipes are a perfect balance of pushing one’s mundane cooking skills ever so slightly, but resulting in a hearty and beautiful end product. 

Spiked Chocolate MousseSpiked Chocolate MousseLet me elucidate.

The original recipe has 3 ingredients, i.e. chocolate, cream and liqueur. And honestly, these are sufficient. But to make it all the better, some coffee and a double pour of amarula are always golden options.

As someone who doesn’t cook with eggs, I find certain deserts, like a mousse, rather difficult to replicate. That airy light texture, but complete burst of richness and intense flavour, is almost impossible to re-create.

 Or so I thought.

But then there came this fabulously straight forward and simple recipe, with little or no technique skills required.

Spiked Chocolate MousseThe only one key was, patience, for all but 10 minutes!

The secret to the silky texture is the lovingly slow and steady flame over which I gently kept stirring together the cream and the chocolate chips, until they were emulsified and incorporated into a rich and custardy thick mixture. After that, its just the addition of the liqueur and coffee, and allowing the fridge to do the rest. [That’s most of the hard work!] 

I used Amarula this time, which I adore. It comes from the marula fruit, and is native to Africa. We picked up a bottle when we visited, and the creamy subtle flavour quickly became a favourite! But honestly, to make it U-rated, skip the liqueur for a 1-2 tbs of brewed and cooled coffee or use any chocolate or coffee flavoured liqueur of your choice. 

Spiked Chocolate MousseIMG_8049

Spiked Chocolate MoussePuddingPots

I GIVE UP. 

Let’s just stick to Spiked Chocolate Mousse. 

I hoard chocolate. Well, to be honest, I hoard a lot of things, chocolate being just one of them. What better way to reduce my inventory of chocolate than to use it up in the most fantastic way ever – an almost mousse consistency chocolate pot, spiked with a dash of amarula and some good old instant coffee. The recipe is inspired entirely by Donna Hay’s fast, fresh, simple. I still find this book extremely practical, and the recipes are a perfect balance of pushing one’s mundane cooking skills ever so slightly, but resulting in a hearty and beautiful end product. 

Spiked Chocolate Pots
Yields 4
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Ingredients
  1. 125gm dark or semi sweet chocolate chips
  2. 250ml cream [I used 1 Amul Fresh Cream tetrapack, at room temperature]
  3. 2 tbs coffee or chocolate liqueur
  4. 1/8 tsp instant coffee powder
  5. 3 tbs shaved/grated chocolate, to garnish (optional)
Instructions
  1. On low heat, stir together the cream and chocolate chips. Keep stirring until the chocolate melts completely into the cream, resulting in a thick and glossy chocolate mix. This should take roughly 7-10 minutes.
  2. Take the mixture off the heat and stir in the liqueur and coffee powder.
  3. Divide between 4 cups/clear short glasses and leave to chill and set, approximately 3-4 hours.
  4. Drizzle with the shaved chocolate, before serving.
Notes
  1. Most deserts work a la mode, and this is no different.
  2. The chocolate mousse contains no added sugar, and in case you want an entirely sugar free one, use sugar-free chocolate instead of the chocolate chips. If doing so, ensure the chocolate is cut into small chunks.
  3. I used a 60% dark chocolate, which is also responsible for the resultant dark colour. If you like it slightly sweeter, go for a lighter chocolate.
Adapted from Donna Hay
Adapted from Donna Hay
Joie De Vivre http://www.veggiejoiedevivre.com/

4 Comments on Spiked Chocolate Mousse

  1. Kiran
    March 3, 2015 at 5:24 pm (5 years ago)

    what chocolate chips did you use and where did you source them from in mumbai?

    Reply
  2. Puja
    March 3, 2015 at 8:31 pm (5 years ago)

    Hi Kiran,

    You can buy chocolate chips either at Crawford Market or online.

    The original recipe in fact called for a chocolate slab, cut into chunks. I used chips, to reduce my inventory! Any semi sweet chocolate slab will work (such as bourneville or any dark chocolate), just cut it into small pieces so they melt evenly.

    Reply
  3. Avishi
    March 21, 2015 at 1:58 pm (5 years ago)

    That looks like an aerated version of a ganache 🙂 It is a good idea… Instead of messing around with whipped cream and gelatine for eggless mousse

    Reply
    • Puja
      March 21, 2015 at 5:31 pm (5 years ago)

      Yes totally, and with the liquor, it gets a little lighter and adds a nice dimension.

      Reply

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