Chocolate Mousse

Chocolate and strawberry bliss! My Mom’s “magical” jello popped into my mind. She used to make jello squares and pour heavy cream into the jello mix (including water); placed them in the refrigerator and a couple hours later, 2 tone jello… creamy on top and jello on the bottom. Our family and friends used to think it was pretty neat!

I love the color contrast! Poured into 4 stem glasses for a charming, Valentine style. It’s meant to share or not. Lol! 

Ingredients: 1 cup semi-sweet chocolate, cut into pieces/chopped – 3 ounces 60% Ghiradelli – 1 cup cold heavy cream, – 3 egg whites 

Strawberry – 3 oz strawberry jello  (follow jello directions) – 2 cups heavy cream – allow jello to cool before adding whip cream/cool whip. At least 30 minutes. Whisk together the strawberry jello and whip cream until smooth. 

Fill a medium saucepan with 1-2 cups of water and bring to medium heat. Place chocolate and 1/4 cup heavy cream in a heatproof bowl. Put remaining heavy cream back in the refrigerator. Place bowl over the saucepan (bowl should not touch the water). Melt chocolate, stirring with a rubber spatula until smooth. I suggest medium low heat. Carefully remove bowl from the saucepan and set aside to cool. Place egg whites in a separate medium/large bowl and whisk (you may use electric whisk) for 3 minutes until stiff peaks form. Place the remaining 3/4 cup heavy cream into a third medium bowl and whisk until soft peaks form. Use a rubber spatula to fold half of the whipped cream into melted chocolate. Gently fold egg whites into chocolate mixture. Thoroughly combine. Spoon mousse or pipe it from a pastry bag. 

Diagonal inspiration TipBuzz on Pinterest.

Homemade Whip Cream – 1 1/2 cups heavy cream – 2 tablespoons sugar – 1 teaspoon vanilla extract/vanilla bean paste