Mousse au Chocolat Rapide

A classic of French gastronomy
In honor of La Fête de la Saint-Valentin
Presented by AF USA

Ingredients:

•        12 oz Ghirardelli ( or high quality) bittersweet or semisweet chocolate chips * (see note)
•        4 large eggs ( preferably organic), at room temperature
•        2 tablespoons hot espresso coffee (Nespresso or equivalent) 
•        2-4 tablespoons of rum or Grand Marnier (preference: Mount Gay Rum) ** (see note)
•        1 1/3 cups of scalded whole milk (not skim or nonfat)*** (see note)

Preparation:

Place all ingredients in a BLENDER adding the scalded milk last and blend on high speed until the ingredients are all incorporated. Pour the mousse (it will be a thin liquid) into a favorite mold or individual ramekins or wine glasses and refrigerate for three hours. Cover tightly with plastic wrap.

Top with whipped cream, a single raspberry and shaved bittersweet chocolate, if desired. 

Notes:

* Chocolate chips now come in a 10 oz bag so be sure to add the extra 2 oz. 

**  The addition of rum or grand marnier makes this recipe délicieux but the alcohol is present in the finished product. There are a few non-alcoholic rums on the market. For less alcohol use 2 TB but the recipe calls for 4 . (The recipe was given to me by the cook at a family friend's house in Puerto Rico  50+ years ago....)

*** Please note that the milk is scalded and not boiled.  While heating the milk ,look for a light froth on the surface, a few wisps of steam, and tiny bubbles around the edge of the pan.  

Merci à Renée Amory Ketcham de l'AF de Greenwich pour cette recette.