Pirate Kitchen

Easy Chocolate Mousse

Chocolate, Desserts, General, Holiday | February 10, 2013 | By

Mousse and Hearts

To me, Valentine’s Day is chocolate. This simple mousse is oh heavenly chocolate, but now a word about the white chocolate hearts…be warned about white chocolate chips! White chocolate is a bit difficult to work with:  it gets lumpy and seizes very easily. If you’re planning on making cute white chocolate decorations to embellish a dessert, cocktail, etc. I would use white chocolate melts which are much easier to work with. Craft stores that sell cake supplies carry them.

I had white chocolate chips on hand and thought it would be super easy to microwave them, put them in a ziploc bag, cut the tip off and proceed to make small, lovely freehand hearts. Not so. The first batch (plain white) was ok, but I also wanted pink and red ones. That’s when the problems started. I had white chocolate melted in 2 bowls and added food coloring. When I started to stir it in, it got grainy and dry and seized up really fast. A little more in the microwave? Hard as a rock. So, what you see is what I got and I’m happy to at least have those to share with my loverboys!

My rainy Friday weather post turned to this on Saturday (yesterday) which is now gone with today’s sunshine:

Snowy Treehouse Branches

Icy Branches

A bit of wacky weather, wouldn’t you say?! But, it’s what I love about having seasons which change and bring a bit of the unexpected. Much better to stay positive than focus on the serious clutter, dirt and salt this weather brings inside the house. <sigh>  More cocktails and chocolate should do the trick! Happy Valentine’s Day – let’s sit back, put our feet up and snuggle with favorite pj’s on, wrapped in a cozy blanket doing whatever it is to relaaaaxxxxx… like listen to a bit of Pink Martini, read a book or magazine that’s been waiting for us for a while, watch a movie or catch up on Downton Abbey. I know those are things I love. What would you love to do?

Easy Chocolate Mousse

Makes about 4 Cups


  • 1 1/3 Cups whole milk
  • 1 12 oz. package semisweet chocolate morsels
  • 1/2 Cup egg substitute
  • 1/4 Cup brewed espresso or coffee
  • 4 Tablespoons sugar
  • 1/8 teaspoon salt

Heat milk in a saucepan over medium-high heat until tiny bubbles form around the edge of the pan. Remove from heat. Combine the chocolate morsels and the rest of the ingredients in a blender. Mix on low speed until smooth. With the blender running, slowly add the hot milk. Pour into small glasses or bowls, cover and chill for 4 to 24 hours in the refrigerator. Top with whipped cream and garnish, if you can wait!


Inspired by 2011 Southern Living Magazine

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  1. Diane
    February 11, 2013

    The only problem with using the tall thin glass to serve these is that my tongue couldn’t reach the bottom! De-lish!