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Simple Chocolate Mousse for Two

Simple Chocolate Mousse for Two
Nothing says “I love you” to a chocoholic like homemade chocolate mousse. With Valentine’s Day coming, I thought I would share one of my go-to recipes for a delicious chocolate treat for your special someone.

Kim loves chocolate (as do I) and I often bake goodies for him that I can’t enjoy because they have gluten. My original chocolate mousse recipe uses raw eggs. As a health precaution, I choose not to eat anything that can be potentially dangerous. This mousse recipe is gluten, soy, and egg free, so, I can have some too! And did I say how delicious it is?

I hope you enjoy this chocolate mousse as much as we do. Happy Valentine’s Day!

Simple Chocolate Mousse

(yield 2 servings)
3 TBS milk
1 TBS sugar
Pinch of salt
½ cup semisweet or bittersweet chocolate mini chips
1 TBS coconut oil
1 TBS coffee liqueur
1 tsp vanilla extract
½ cup heavy cream

  1. In a microwave safe large measuring cup, combine milk, sugar, and salt.
  2. Microwave on high for 30 seconds. Stir. Microwave another 15 seconds or until the milk begins to boil.
  3. Stir chocolate chips into hot milk. Stir until totally melted.
  4. Add coconut oil, coffee liqueur and vanilla, stir to combine. Cool at room temperature for about 10 minutes.
  5. In a bowl or measuring cup, whip the cream to medium-soft peaks – it should hold its shape but not too stiff.
  6. Fold 1/3 of the whipped cream into the cooled chocolate, then add remaining whipped cream. Try not to over mix. Fold just enough to combine with no white streaks.
  7. Pour/spoon into serving dishes and refrigerate for a minimum of 1 hour.
  8. Enjoy.