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Wednesday, August 30

Vodka dark chocolate mousse

Cream, heavy, chilled
1 ½ cups +
¼ cup
Vanilla extract
1 teaspoon
3 tablespoons
Chocolate, dark
12 ounces
1 tablespoon
Irish cream
1 tablespoon
Butter, unsalted
4 tablespoons
Gelatin, unflavored
1 teaspoon
  1. Chill a metal mixing bowl and mixer beaters in your freezer. 
  2. Using a double boiler (or the Melt setting on your stovetop if you’re so lucky), combine the chocolate, vodka, Irish cream, and butter; melt, stirring constantly. 
  3. Remove from heat while a few chunks are still visible; cool, stirring occasionally to just above body temperature. 
  4. In a microwave-safe cup, sprinkle the gelatin over the remaining ¼-cup cream; allow the gelatin to bloom for 10 minutes. 
  5. Carefully heat in 7-second intervals, swirling after each interval, until the cream is liquid again and most of the gelatin is dissolved; do not boil, or the gelatin will be damaged. 
  6. Stir into the cooled chocolate; set aside. 
  7. In the chilled mixing bowl, beat the cream until medium peaks with the sugar and vanilla. 
  8. Stir a fourth of the cream in the chocolate mixture to lighten it. 
  9. Fold in the remaining cream in two intervals; there may be streaks of cram in the chocolate, which is perfectly acceptable. Do not over work the mousse! 
  10. Spoon into bowls, and chill for at least 1 hour; garnish with almonds or fruit, and serve. 
Recipe from Food52.

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