Simplest Chocolate Mousse


Frosty Massachusetts Sunday evenings were set aside for the Wonderful World of Disney. One of those evenings my mom came in bearing bowls of snowy vanilla goodness. It was such a simple thing- fresh snow mixed with sugar and vanilla. It was exquisite.

No matter how many times after that I would scoop the softer, cleaner snow from beneath the upper crust, rush in and mix it with sugar and vanilla; never again did it taste the way it did in the cozy 60’s den of our ranch home with Walt Disney himself telling us what a great movie we were about to see.

That is the way it is with food, the event, the people lift the ordinary into a realm of memorable delight; the recipes can be replicated but it never tastes quite as good.

Shauna Niequist has written, Bread and Wine: A love Letter to Life Around the Table with Recipes, it is similar to Ruth Reichl’s, Tender at the Bone, where the short chapters lead to the food that makes the event memorable.

So on this snowy Washington Saturday when for the first time in a long time we have no overnight guests and no one coming for dinner, on this afternoon I wanted to make the simplest chocolate mousse with Taite. And we will eat them, not snarfing them down, but sitting at the table just the five of us with a little cup of coffee and a lot of conversation.

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Photos by Taite

Photos by Taite


 Simplest Chocolate Mousse

2 Cups chilled heavy cream- divided

1 1/2 Cups (12oz.) semisweet chocolate chips

1/4 Cup honey

In a small sauce pan pour 3/4 cup cream, 1/4 cup honey, and 1 1/2 cups chocolate chips. Cook on very low heat until chips are melted, stir to combine.

In a separate bowl, beat 3/4 cup cream until soft peaks form. Fold cream into chocolate mixture.

Divide among 6 ramekins. Refrigerate for 2 hours.

Before serving, whip the remaining 1/2 cup cream to firm peaks. Spoon onto top of each mousse. Garnish as you’d like with a few berries, shaved chocolate, etc.

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2 Responses to Simplest Chocolate Mousse

  1. Marge says:

    I loved that stuff.

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