Three Chocolate Mousse

Make this using straight sided ‘shot glasses’. One glass for each one and serve on long, thin plates. Add a decoration or two on the plate to make it really look festive.

First one:

  • 1/2 lb. bittersweet chocolate,
  • 1/4 cup butter,
  • 2 tbsp. chocolate liqueur,
  • 1/2 cup whipped cream.
  • Pinch of cinnamon.

Melt chocolate with butter and add the liqueur and cinnamon.  As this serves 12, you can spoon equal portions into each of the glasses.

Second One:

  • 3/4 cup whipping cream,
  • 1 1/2 tsp gelatin,
  • 6-8 ounces chopped white chocolate,
  • 1/2 cup chopped pecans,
  • /2 cup whipped cream.

In a saucepan combine 3/4 cup whipping cream and gelatin. Let stand for about 5 minutes to soften. Add chocolate  and over low heat, melt until smooth.  Let cool in fridge, stirring often to thicken. Add nuts and fold in whipped cream. Add equal portions to each glass and start third section.

Third One:

  • 1/2 lb. chopped milk chocolate,
  • 1/4 cup butter,
  • 1 cup saskatoon jam or blueberry  jam pushed through a sieve to remove seeds,
  • 1/2 cup whipped cream.

In a bowl over a pot of simmering water (not touching) melt chocolate with the butter and puree until smooth. Cool down and fold in whipped cream. Add this layer now in equal portions. Add a dollop of whipped cream on top and add shaved chocolate.

I used this at Christmas and it was a hit. It makes a light dessert for a crowd or larger portions if desired by using a pretty glass dish. The flavours are rich, intense and utterly decadent all at once.


Taste Rating: 9.99


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