Espresso Chocolate Mousse

With Valentine's day around the corner, I decided to dedicate 4 posts to feature Chocolate recipes designed to serve two lovers! These recipes are easy to make and decadent enough to satisfy any chocolate craving! 

Espresso Chocolate Mousse

1 cup bittersweet chocolate. finely chopped

3 tbsp water

2 tbsp of espresso or your favorite liqueur, or just water

4 large eggs, at room temperature, separated

Pinch of salt

Combine the chocolate, water and espresso in a heatproof bowl set over a saucepan of simmering water. Heat until the chocolate is almost completely melted, stirring occasionally. Remove from heat and stir until the mixture is smooth. Set aside and let cool. 

In a clean, dry bowl place egg whites and a pinch of salt and whip on medium-high speed until stiff peaks form. They should be thick and smooth.

Stir the egg yolks into the cooled chocolate mixture. Add half of the whipped egg whites to the chocolate and fold gently. Fold in the remaining egg whites with a spatula just until there are no white streaks left.

Portion the mixture into 2 serving dishes. Cover with plastic wrap and refrigerate for at least 3 hours before serving. Serve with freshly whipped cream.

Enjoy!

Chocolate Chunk Cookie with Vanilla Ice cream and Salted Caramel

Chocolate Chunk Cookie with Vanilla Ice cream and Salted Caramel 


3/4 cup unsalted butter, softened

1 cup brown sugar

1/4 cup granulated sugar

1 egg

2 tsp vanilla extract

2 cups all-purpose flour

2 tsp cornstarch

1 tsp baking soda

1/2 tsp salt

1 cup dark chocolate, cut or broken into chunks

Salted Caramel Sauce

1 1/4 cup brown sugar

1/3 cup water

1/2 cup salted butter

3/4 cup 35% cream

Preheat oven to 350F.

Cream butter and both sugars until smooth. Add egg and vanilla and blend in.

In a separate bowl, whisk together flour, cornstarch, baking soda and salt. Add to butter mixture and mix until just blended. Fold in chunks of chocolate.

Butter a small skillet and press in about 1 inch of cookie dough to cover the base of the pan (wrap the remaining cookie dough in plastic wrap and keep in the freezer for fresh baked cookies anytime). Place the skillet on a baking sheet before placing in the oven. Bake until just golden brown around the edges, between 15- 20 minutes. While the cookie is cooling make the caramel sauce.

In a heavy saucepan over low heat, combine sugar and water. Cook until sugar is dissolved. Add the butter, let it come to a boil and cook until it reaches a golden caramel color. Remove from heat and add cream, whisk to combine and put back on stove on low heat. Let it cook on low for about 25 minutes until it reaches a cream

Heart Shaped Nutella Cookie Sandwich

Chocolate Desserts for Two  ♥♥ 

 ♥ Nutella Cookie Sandwich ♥ 

1 cup Nutella + 1/2 cup for spreading

1 egg

1 cup all-purpose flour, sifted

1/2 cup sugar

1/2 cup hazelnuts toasted and chopped

Preheat to 350F

With a spatula combine sugar, Nutella, egg, and flour. 

Place the dough between two piece of parchment paper (cut the paper the size of your baking sheet).

Roll out the dough over the paper to about 1/4“ thick.  Remove and discard the top piece of parchment paper and place the rest on a baking sheet.  With a heart -shaped cookie cutter press into the dough leaving about 1 cm between each cookie. Remove the excess dough between the cookies. Bake until the edges look done and the middle is just starting to look finished about 5-8min. Allow to cool on cookie sheet. 

Spread Nutella on the inside of a cookie and top with another cookie. Press the edges of the cookie sandwich in the chopped hazelnut. 

Dark Chocolate and Raspberry Brownie Tart

Dark chocolate and raspberry brownie tart

1/2 cup dark chocolate 70%, chopped

2 tbsp butter

1/4 cup brown sugar

2 tbsp 35% cream

1 large egg

2 tbsp all purpose flour

1/2 cup raspberries

Preheat oven at 300F. Place the chocolate, butter, sugar and cream in a medium saucepan over low heat and stir until melted and smooth. Place the eggs and flour in a bowl and whisk until well combined. Whisk in the chocolate mixture until combined. Pour into lightly greased round cake tins lined with non-stick baking paper and top with the raspberries. Bake for 35 minutes or until cooked when tested with a skewer.