Drunk chocolate mousse (or not)

Chocolate mousse by itself is really good. But add a bit of strong coffee and Grand Marnier liquor and it will rock your world. Just don't drink this at night, because you will have problems falling asleep. Tested by me. But it's gorgeous! And stolen from my personal idol Pioneer Woman. Love you Ree!

And it's ridiculously easy to make. Like, I was shocked.
I loove it. It's creamy, chocolaty like the best truffles, sweet, smells of chocolate coffee with a liqour kick to it. If you don't have Grand Marnier, it's ok, just add a spoon of vanilla extract  for more flavour.

And  there is a ton of ways  to serve- got some cute mason jars- fill 'em halfway up. Use some glases, wineglasses, cups, teacups, teeny bowls or those micro jars from hotel jams. Anything works. And it looks so pretty under a cover of whipped cream:)

Type of dish: dessert
Difficulty: easy
Cost: cheap/medium
Time: 2h 10min.
Preparation time: 10 min
Cooling time: 2 h

You'll need:
A blender with the top to take off and pour stuff in, a cup, 4-6 jars, glassess, spoon, medium bowl, mixer


  • 2 eggs, whole cracked
  • 1,5 dark chocolate bars, crushed or crumbled into fairly small pieces
  • 3 tbsp brown sugar
  • 1 tbsp Grand Marnier or Vanilla extract
  • 1/2 cup strong coffee ( take 1/2 tbsp instant coffee with very very hot water)
  • 1/2 cup heavy cream for whipping

Put the chocolate inb the blender, crack in the eggs and add 1 tbsp of sugar. Add the Liqour or vanilla and blend- pulse until the chocolate is fairly well processed. Boil your water for the coffee, and when you have it ready, turn the bleander on again on low, and pour in the coffee in a slow stream. Then turn on hign speed again for a minute and then turn off completely.
Prepar your glasses or jars in a row, and pour in the chocolate mixture, trying to make them all even   ( or not :P ) . Wait for them to cool down a bit before putting them in the frigde.
In the bowl, add the cream and remaining sugar and beat for a few minutes untill stiff peaks form. Cover up and put in fridge for later garnishing.
After 1-2 hour, the mousse will look like a sponge from the top. Note- if you happen to have some liquid formed at the bottom, use a thin knife to slide in by the side, then turn over a sink so the liquid flows out. This may happen if you use more coffee.

Before serving, garnish with the whipped cream and maybe a sliver of orange peel, or fresh grated chocolate or cocoa.
For a festive feel, sprinkle with cinnamon

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