In preparation of an up coming celebration I needed to dust off and practice one of the first “recipe hacks” I created more than 10 years ago. It’s my personal take on a chocolate mousse.
It has just three ingredients and requires three pieces of equipment.
You start with about 4oz of a quality dark chocolate. In my case that is one that is in the 60-75% cacao range. You microwave the chocolate for a minute and then a minute more.
Next, you use an electric beater on low to start mixing the chocolate. To this you add about 1 cup of cold heavy cream but add it slowly, while constantly mixing. Once all cream is added, start to increase the speed of the beater. Once you reach soft-peaks, stop!
Using a spatula, transfer the combination to small ramekins. Chill for about an hour.
Remove from the refrigerator and sprinkle raw or cane sugar over each ramekin to cover.
Now the third piece of equipment – and one of my favorites – a small blow torch is used to melt and caramelize the sugar.
Gotta run. Desert is waiting !