Quick Chocolate Mousse Adapted from Aneta's Recipe

(4 generous servings)

Years ago in Toronto, I was served an amazing chocolate mousse. It was rich, smooth and intensely chocolaty, laced with Grand Marnier. My friend Aneta, who made this delicious dessert confided it only took her about 5 minutes to make.

Later on Aneta showed me how she made it (in a blender) and since then whenever I make a chocolate mousse I make a version of what she taught me depending on what I have on hand. I've never had the slightest inclination to try anything else. I have used different chocolates, liqueurs and sweeteners and every time I've made this mousse, I have received nothing but compliments. People think I knocked myself out.

If you prefer to make a larger amount, then just double everything listed below. Everything will fit into a blender just fine, but might not fit as comfortably into a food processor unless you have one with a large capacity.

6 oz semi-sweet chocolate chips (half a 12oz bag) at room temperature

1-2 tbsp honey, to taste

1 *large egg at room temperature
1 *large egg yolk at room temperature

1/4 cup very hot espresso

1/4 cup hot milk (don't let it boil)

1-2 tbsp coffee liqueur

whipped cream and shaved chocolate, optional

In the bowl of a blender or food processor place the chocolate, honey, egg and egg yolk. Blend until the mixture begins to liquefy and the chocolate chips break down significantly.

Pour the hot espresso and milk down the chute with the motor running and leave it running for about 2 minutes. The bowl will feel warm to the touch and the chocolate chips will have completely melted.  Pour the coffee liqueur down the chute and continue running the motor for another 20 seconds or so.

My chocolate often has a chalky appearance because I like to keep it refrigerated here in Texas. It's fine for baking or for something such as this. The bottom left photo shows the chocolate, honey and egg mixture before the hot espresso and milk are added.

Pour the mousse (it will be runny like soup) into a serving dish or divide it between 4 small bowls or ramekins.

Refrigerate until the mousse firms up, about 3-4 hours.

Serve with whipped cream and shaved chocolate, if desired.

*If you have any concerns about using raw eggs for this recipe, then consider using pasteurized eggs. I didn't use pasteurized eggs for this, but very fresh organic eggs from a source I trust.