Actually, this is great for any day of the year.
For 6 – 8 servings, double the recipe
The combination of chocolate and love is a double whammy. Chocolate contains caffeine-like substances which excite the system as well as the taste buds. There is nothing like whipped chocolate for dessert!
5 ounces semi-sweet chocolate
1 cup heavy whipping cream
¼ teaspoon vanilla extract
1 tablespoon rum
Whip the heavy cream in a chilled medium mixing bowl and then refrigerate.
Place the chocolate in a small mixing bowl and set over a pot of boiling water. Heat for 1-2 minutes until the chocolate melts. Whisk thoroughly. Remove from heat and add the vanilla extract and rum, blending well.
Fold the chocolate mixture into the heavy whipping cream with the aid of a rubber spatula.
Pipe or spoon the mousse into ½ cup size or larger stemware or dishes. Top the mousse with a pinch of cocoa powder, if desired.
Serve with Cousin Roberta’s Brisket under Beef for a romantic meal.
Reprinted with permission from Chef Jacques at http://www.chefjacques.com.
ABOUT CHEF JACQUES HAERINGER::Chef Jacques is one of America’s most respected and innovative culinary personalities. Continuing in his father’s footsteps, Jacques loves to create and serve contemporary French fare at his restaurant, L’Auberge Chez François, in Great Falls, Virginia. His menus feature reinterpreted Alsatian and French cuisine for American palates. When he isn’t in the kitchen, he can be found teaching his popular gourmet cooking classes. Jacques is often asked to author magazine articles, cook up recipes at culinary events, and to be a guest on television and radio shows across the country.