Fulfill your holiday chocolate cravings with this deliciously simple dark chocolate mousse infused with vanilla bean and espresso and topped with a date caramel cream. It is light in texture, rich, and indulgent. And for those that like extra decadence, this mousse can be easily thickened by adding chocolate and using less cream and sweetened condensed milk along the way.
INGREDIENTS/ SERVES 4
For the Mousse
100 gr./3.5 oz. good quality dark chocolate (70% cocoa solids), finely chopped
2/3 cups sweetened condensed milk
1/2 teaspoon espresso powder
1 cup heavy whipping cream
1 teaspoon vanilla extract or seeds of 1/3 a vanilla bean
For the Date Cream Caramel
5 large soft Medjoul dates, pits removed*
4-6 tablespoons milk or heavy cream, as needed
Crushed hazelnuts, almonds, or pistachios
Sweetened Cream Cheese and Sour Cream
Place the chocolate, condensed milk, and espresso powder in a small sauce pan over low heat. Stir and heat just until the chocolate is mostly melted. Remove from the fire and continue stirring until the rest of the chocolate bits are fully incorporated into the mixture. Set aside to cool while you prepare the cream.
Pour the heavy cream in the bowl of a stand mixer or large bowl and mix on medium-high speed until stiff peaks form. Fold in the vanilla extract or vanilla beans, and then fold in the melted chocolate mixture just until well combined. Spoon the mousse into serving cups and refrigerate for at least 4 hours.
For the date cream, placed the pitted dates in a food processor with 4 tablespoons of milk or cream, cinnamon, and salt. Blitz until the mixture is smooth and stream in milk or cream as needed until you get your desired consistency. Note: If your dates are hard or dry, let them soak in water for at least an hour before pulsing them.
Top the mousse with date cream caramel, chocolate shavings, nuts, etc. Keeps well refrigerated for up to 2 days.
*If your dates are on the the drier side, let them soak in water for about an hour before pulsing.