Hippo Pot De Mousse
Submitted by crunch
Chocolate mousse with just 4 ingredients: semi-sweet and bittersweet chocolate folded into almond-scented whipped cream. Served in wine glasses, chilled one hour. Simple, rich, and no eggs required.
YIELD
6 servingsPREP
10 minCOOK
10 minREADY
1 hrsFour ingredients and a pun for a name. The mousse is real, though.
Semi-sweet and bittersweet chocolate get melted together slowly in a double boiler, kept completely dry so the chocolate doesn’t seize. The almond extract whips into the cream until very stiff, then the cooled chocolate folds in. The result isn’t a smooth uniform mixture; there will be flecks and streaks of chocolate throughout, which is exactly how it should look.
Spoon into wine glasses and chill for an hour. The recipe warns you won’t want to share it, and that’s a fair warning.
Kitchen Tips
- Any moisture in the chocolate pot will cause it to seize into a grainy paste. Dry the bowl thoroughly and keep the lid off the double boiler.
- Let the chocolate cool for the full five minutes. Folding hot chocolate into whipped cream will deflate it.
- Almond extract, not vanilla, is what gives this its distinctive flavor. Don’t substitute.
Ingredients
Directions
Melt the chocolate together in the top of a double boiler.
Be careful to do this slowly, so as not to burn the chocolate, and to keep all moisture away from the pot.
Let the chocolate cool for five minutes.
While the chocolate cools, whip the cream and almond extract together until very stiff.
Gently fold the cooled chocolate into the whipped cream.
There will be many flecks of chocolate in the mixture.
If you’re not going to eat it all yourself, spoon into six large wine glasses.
Chill one hour.
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