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8 - 12
12 ounces semi-sweet chocolate chips
4 teaspoons instant espresso powder
1 packet unflavored gelatin
2 tablespoons room temperature water or coffee
1 cup milk
3 cups heavy cream
Sliced strawberries as needed
Add 12 ounces of semi-sweet chocolate chips to a medium-sized mixing bowl along with 4 teaspoons of instant espresso powder.
In a separate mixing bowl, whisk together one individual packet of unflavored gelatin and two tablespoons of room temperature water or coffee.
Then add one cup of milk to a small pot on the stovetop on medium heat, and just as it comes to a simmer, whisk in the gelatin.
Pour that hot mixture over the chocolate chips. Let it stand for two to three minutes, and then whisk until it's nice and smooth. Once you're done whisking, let it cool to room temperature.
While that's cooling, use an electric mixer to whip three cups of unsweetened heavy cream until it's nice and stiff.
Take the bowl off the mixer and use a rubber spatula to gently fold the cooled chocolate into the whipped cream a little bit at a time until it's nicely mixed.
Transfer to another container and place a sheet of plastic wrap firmly onto the top. Place in the fridge let set for at least two to three hours.
Once it has set, serve with sliced fresh strawberries.
The longer the mousse sits in the fridge, the firmer it will be.
Serve some of it right after it's been mixed by layering it in a wine glass with sliced strawberries.