#QuarantineCooking: Easy chocolate mousse
Screw dalgona coffee! I’ve been making espresso whipped cream for years to put on my desserts and coffee, but a version of it suddenly became trendy with the rise of the instagrammable dessert-y drink.
I’d rather have more caffeine in my life, so I thought I’d share my super duper unreal easy recipe, not just for the whipped cream, but for Chocolate Parisienne (a faux chocolate mousse) as texted to me from pastry chef Ed Morita. This is ridiculously easy, but you’ll be able to impress your friends with it, I promise.
Tip: Before you whip any of the cream, put the bowl in the freezer or at least the refrigerator for 15 minutes or more.
Chocolate Parisenne
Ingredients:
2 cups heavy whipping cream
1 lb. chocolate (I use semisweet, but you can use whatever you want), chopped
2 cups heavy whipping cream
Place chopped chocolate in a large bowl. Scald the first 2 cups of cream, meaning you heat it just before it boils. Pour over the chocolate and whisk until room temperature, to make a ganache.
Whip the remaining cream until stiff peaks form. Fold into the ganache, then divide into serving cups/bowls/ramekins and refrigerate.
Espresso Whipped Cream
1 cup heavy whipping cream
1/4 cup confectioner’s sugar
1 tsp. instant espresso (more if you want more coffee flavor)
Put everything in the chilled bowl and whip it until stiff peaks form. I like to go just a little past that point so it’s extra stiff but not quite butter yet. You can store this in a container for about 3 days and use it as needed.
Don’t like the taste of coffee? Okay, just do this:
Vanilla Whipped Cream
1 cup heavy whipping cream
1/4 cup confectioner’s sugar
1/4 tsp. vanilla extract
Put everything in the chilled bowl and whip it until stiff peaks form. Refrigerate until ready to serve.
So here’s my ghetto homemaker tip: We’re not all pastry chefs, right? It’s not likely that you have a professional pastry bag. After you whip the cream, get a clean plastic bag (like the one from the produce section of the grocery store or a ziplock), roll it down, then fill it. For best results, refrigerate the bag of whipped cream. When ready to serve, cut the bottom corner, then pipe your whipped cream over the mousse for a fancier presentation.
