Valentine’s Day is tomorrow. And if you “accidentally” waited until the last minute to plan something special…well, we’ve all been there, so don’t sweat it. But instead of resorting to a heart-shaped box of chocolates, I suggest putting on your fancy pants and making this creamy, dreamy, silky chocolate mousse.
The base of this mousse only uses 7 ingredients (easyyy) and the passion fruit whip adds a hint of tartness to balance out the decadence. And if you don’t have a date for V-Day? That’s cool, too. More mousse for you!
Serving size: Makes 6 servings
7 oz. (60%) dark chocolate chips or nibs
6 eggs, separated
¼ cup white sugar
1 oz. rum
6 Tbsp. unsalted butter
1 Tbsp. pure vanilla extract
2 tsp. salt
2 cups heavy whipping cream
4 Tbsp. powdered sugar
2 Tbsp. passion fruit puree
2 tsp. cocoa powder
Mise En Place
- In a double boiler, melt and whisk together half your butter and chocolate until entirely combined and there are no streaks left before adding your salt and rum, continuing to cook until the alcohol has burned off (about five minutes, or to taste). Remove from heat.
- In the bowl of a stand mixer, or a medium-size bowl with a hand mixer, cream your egg yolks and sugar with vanilla extract for five minutes or until fluffy.
- In another bowl, beat your egg whites and remaining butter for another five minutes with your mixer, or until soft peaks begin to form and set aside.
- Fold the chocolate sauce into your yolk mixture, being mindful not to overwork and de-fluff your mousse.
- Again, using a gentle but intentional hand, fold your egg-white peaks into your mousse and evenly distribute your mousse among the six ramekins and refrigerate for 4–6 hours.
- As your mousse sets, whip your cream with the powdered sugar until the texture begins to stiffen and hold its shape, before drizzling your passion fruit puree into the cream, then transfer the mixture into a piping bag.
- Pipe over each ramekin of mousse and finish with a light dusting of cocoa powder. At this point, your date will think you’re a professional pastry chef, so revel in that glory.