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Decadent Valentine Chocolate Mousse

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Decadent Valentine Chocolate Mousse

This is a popular dessert here because it is so tasty and so easy!

Serves 6

4 ounces bittersweet chocolate, coarsely chopped
4 ounces semi-sweet chocolate, coarsely chopped
4 ounces Ibarra Mexican chocolate, coarsely chopped
2 eggs
2 tablespoons brown sugar
2 teaspoon Mexican vanilla
2 teaspoons Amaretto
pinch of salt
1 1/2 cup heavy cream (or half and half)
  • In a blender, whirl all ingredients except cream for 30 seconds.
  • Heat the cream until it just reaches the boiling point. With the blender running, pour the hot cream and blend for 1 minute.
  • Pour the mixture into individual ramekins. Refrigerate until set, approximately 30 minutes.
Sidebar: Mexican chocolate-In Mexico, cocoa beans are toasted very dark to give it an unusual flavor, then ground over heat with different spices which are often some combination of sugar, canela, almonds and vanilla. It is not heavily beaten and is quite grainy with a course texture. Some Mexican chocolate is imported into the States such as Ibarra and Mayordomo, however if you can’t find any you can substitute 1 ounce semisweet chocolate, 1/2 teaspoon ground cinnamon, and 1 drop almond extract for 1 ounce Mexican chocolate.