As the temps were plunging this afternoon, I busied myself in the kitchen with a complicated chocolate dessert recipe that resulted in a sink full of dirty dishes. It involved making a filling, and I selected a favorite mousse recipe from our local Junior League cookbook, Winners. The original mousse recipe called for making chocolate cups by painting the insides of those foil muffin cups with melted chocolate which you then fill with mousse. I have made them as directed and also have used this mousse as a cannoli filling. Today, I made a double batch which left enough for four single servings for dessert tonight.
The tanginess of the cream cheese is a nice contrast to the sweetened chocolate and whipped cream, although my hubby’s analysis was that it tastes like “regular” mousse…I think his palate is fine with anything chocolate! I popped a raspberry on top for a simple garnish.
*I pasteurize my eggs at home by setting them in 140º water for 3 1/2 minutes. My hot water dispenser just happens to provide water at just a bit over 140º. Since this recipe calls for uncooked eggs, pasteurizing will kill any salmonella.