Dark Chocolate~Key Lime Mousse
Another classic from GGM chocolatier, Ingo Wullaert. A taste of the tropics and little bit of Key West, captured in this easy to make recipe.
Makes about 10 - 8 oz dessert glasses
Dark chocolate mousse:Ingredients:
20 oz. of Callebaut semi sweet dark chocolate drops
27 oz. of heavy whipping cream
9 oz .of whole milk
*(optional: 1 oz. Midori, or any fruit schnapps)
Combine milk and chocolate drops in a microwave safe bowl. Heat in the microwave for 3 to 4 minutes. Take out and stir the mixture until smooth. Whip the heavy cream into soft peaks. Fold the heavy cream into the chocolate mixture and refrigerate mousse until firm in texture.
Key lime cream:
14 oz. can sweetened condensed milk
6 oz. heavy whipping cream
½ cup of key lime juice
Mix condensed milk and heavy cream until blended. Add key lime juice and blend well.
Remove mousse from refrigerator and place into a pastry bag. Fill the dessert glass (standard wine glasses, but be as creative as you want.) 1/3 full with chocolate mousse using the bag. Add a layer of key lime cream using a spoon. Add a second layer of chocolate mousse using a pastry bag. Top off with key lime cream and tap dessert glass gently to make surface smooth. Refrigerate to firm texture.
Decorate with whipped cream, fruit or chocolate shavings. This is such a simple dish but remembering it's all in the presentation, you can serve this dessert at at casual dinner parties or elegant dinners. *To raise this recipe to the sophisticated adult level, simply add 1 oz. of your favorite fruit liquor, or schnapps into the chocolate mixture.