Al's Chocolate To The Max
Submitted by amyk100
Intensely rich chocolate mousse with semi-sweet chips, egg, vanilla, almond extract, and crème de cacao whipped with hot cream: few can eat more than one small serving.
YIELD
6 servingsPREP
5 minCOOK
5 minREADY
10 minBlend chocolate chips, one egg, vanilla, almond extract, and crème de cacao in a blender while you microwave heavy cream until it just starts to boil.
Pour the hot cream into the running blender and process until smooth and completely combined.
Spoon into small sherbet or wine glasses and refrigerate several hours.
This is chocolate intensity dialed to maximum: rich, mousse-like, dangerously smooth, and seriously filling.
Few people refuse one, and almost nobody can finish more than their single serving.
Pro Tips
- Use small glasses (sherbet or wine size) because this is extremely rich
- Hot cream melts chocolate instantly when blended for silky smooth texture
- Chill several hours until set; the texture transforms from liquid to mousse-like
Ingredients
Directions
Blend together first 4 ingredients while microwaving the cream until just beginning to boil.
With blender going add the hot cream and blend until well combined.
Pour into small sherbet or wine glasses (I use the disposable plastic ones) and refrigerate for several hours.
This is chocolate to the MAX! Few people refuse one of these and few can eat more than one.
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