Ingredients
- 10 oz semisweet chocolate
- 4 tablespoons coffee (optional)
- ¾ cup sugar
- 2 cups heavy cream
- ¾ teaspoon vanilla
Instructions
- Place the chocolate and (optional) coffee in a double boiler at a very low simmer (or a stainless steel bowl, sitting on a saucepan with 2” of water). Melt the chocolate, stirring occasionally until it’s smooth. Set this aside and keep it warm
- In a small, heavy saucepan, boil the sugar with ½ cup of water, until it reaches a temperature of 234°-240°. Pour the sugar into the chocolate, and mix it thoroughly. Carefully place the bowl over a bowl of ice cubes, and stir until this cold and very stiff. If you do this with ice water, be very careful not to get water into the chocolate
- With an electric mixer, whip the cream and vanilla until it’s, well, whipped cream
- Add the whipped cream, a large spoonful at a time, into the chocolate, until it becomes fluid again. Beat in the remaining cream until the mixture stirs more easily with a spoon
- Pour the mixture into individual ramekins or a large bowl
- Freeze for 3-5 hours, or until it has the texture of ice cream
Notes
Serve with whipped cream or fresh raspberries.
Nutrition Facts
Frozen Chocolate Mousse
Amount per Serving
Calories
641
% Daily Value*
Fat
47
g
72
%
Saturated Fat
29
g
181
%
Trans Fat
0.04
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
13
g
Cholesterol
92
mg
31
%
Sodium
27
mg
1
%
Potassium
349
mg
10
%
Carbohydrates
52
g
17
%
Fiber
4
g
17
%
Sugar
45
g
50
%
Protein
5
g
10
%
Vitamin A
1190
IU
24
%
Vitamin C
0.5
mg
1
%
Calcium
82
mg
8
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.