Hooray for making it half way through the week! I’ve been keeping busy here, between work and running in the snow (finally!!!), but I wanted to take a few minutes to share my new favorite dessert recipe.
Chocolate mousse has always been one of my favorites…rich, chocolatey, creamy, and airy all in one bite…it doesn’t get much better.
This recipe makes a very traditional mousse with a fun twist. The porter adds depth to the dark chocolate flavor without being overpowering.
If you want an even more mild beer flavor, skip the reduction step and just use a quarter cup straight from the bottle.
I love adding whipped cream to mousse, and this ricotta whipped cream is just a bit unexpected.
Enjoy a rich, chocolatey mid-week dessert.
6 oz dark chocolate
3/4 cup heavy cream
3 egg whites, room temperature
1/2 cup porter
8oz lowfat ricotta
1 cup heavy cream
1 tablespoon brown sugar
1 teaspoon vanilla extract
1. Reduce the porter. Bring it to a boil over medium heat, and boil until reduced by half, about 6 minutes. Add the chocolate and stir until melted, allow to cool slightly.
2. Meanwhile, in the bowl of a standing mixer, beat the egg whites until they hold stiff peaks. Set aside.
3. In the bowl of a standing mixer, whip the cream until it holds stiff peaks. With a spatula, gently fold in the chocolate mixture. Add half of the egg whites and stir gently until incorporated. Fold in the remaining egg whites until fully incorporated.
4. Refrigerate for at least an hour.
5. Make the whipped cream. In the bowl of a standing mixer, whip the cream to desired consistency, add the sugar, vanilla, and ricotta, and whip for another minute. Serve a generous dollop with each serving of mousse.
Makes 4 generous servings.