EASY CHOCOLATE MOUSSE

When Paul and I first started dating, he sort of laid his cards on the table immediately and told me that he’s not a chocolate, flower, or card giver.

Ok, fair enough. Lucky for him, those things weren’t at all deal breakers for me.

I told him that I need the toilet seat down, kitchen sink sponge rung out, and a phone call if he’s running late (a phone call! That shows our age, huh?)


Ingredients
1/2 cup (4 ounces) semi-sweet chocolate chips
1/8 teaspoon kosher salt
1/4 teaspoon espresso powder (optional)
1/2 cup whole milk
1 cup heavy whipping cream
3 tablespoons powdered sugar
1/2 teaspoon vanilla extract

Instructions
Mix together the chocolate, salt, and espresso powder (if using) in a medium bowl.
Heat milk until steaming and pour over the chocolate. Let sit for 2-3 minutes, then stir until combined and smooth. Allow to cool fully.
In another medium bowl, whip the cream, sugar, and vanilla with an electric mixer until soft peaks form, about 1-2 minutes. Gently fold into the cooled melted chocolate.
Pour mixture into 4 (4 ounce) ramekins or small tumbler glasses. Refrigerate at least 3 hours or overnight.
Dollop with some whipped cream and chocolate shavings and enjoy!

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