Today's recipe serves seasonal sliced strawberries with a homemade chocolate espresso mousse.
12-ounces semi-sweet chocolate chips
4 teaspoons instant espresso powder
1 packet unflavored gelatin (approx. 1 tablespoon)
2 tablespoons room temperature water or coffee
1 cup milk
3 cups heavy cream
sliced strawberries as needed
Add 12-ounces of semi-sweet chocolate chips to a medium size mixing bowl, and add 4 teaspoons of instant espresso powder.
Next, add 1 individual packet of unflavored gelatin to another small mixing bowl, and add 2 tablespoons of room temperature water or coffee and whisk to combine.
Then, add 1 cup of milk to a small pot on the stovetop on medium heat and, just as it comes to a simmer, whisk in the gelatin.
Then, pour that hot mixture over the chocolate chips and let it stand for 2 to 3 minutes, and then whisk that until it's nice and smooth.
Let it cool down to room temperature. You can even place it into the fridge to help move it along a bit.
Once the chocolate has cooled down, use an electric mixer to whip 3 cups of unsweetened heavy cream until nice and stiff.
Take the bowl off of the mixer and use a rubber spatula to gently fold the cooled chocolate into the whipped cream, a little bit at a time, until nicely mixed.
Transfer it to another container if you like, and place a sheet of plastic wrap firmly onto the top of that, place it into the fridge to chill down and set up for at least 2 to 3 hours. (see hints below)
Once it has set up, serve it up with sliced fresh strawberries.
The longer this sits in the fridge, the firmer it will be. Even overnight is good. Or, serve some of it right after making by layering it in a wine glass with sliced strawberries.