Elegant and Infused Chocolate Mousse

Valentine’s Day is a predictably wonky holiday. It sounds great in theory, but far too often, the weather forecast for romance looks chancy. Maybe you’re recently unattached or so steadfastly coupled that you can’t be bothered with Valentine’s Day anymore. Either pole of romantic skepticism is a lost opportunity to celebrate love, in any form. This year, surprise your loyal partner, a close friend or even your mom (she was your first Valentine after all) with simple, elegant dishes of chocolate mousse. A light dusting of medicinal kief stirred into the dark chocolate will help melt away any unnecessary Valentine’s Day pressure. A breeze to whip up using everyday provisions, your loved one will be touched by your thoughtfulness.

Sweethearts Canna-Chocolate Mousse with Coconut Whipped Cream

Adapted from “Around My French Table” by Dorie Greenspan

 

Ingredients:  

• 7 ounces semi-sweet chocolate chips
• 6 eggs separated, (room temperature helps!)*
• Pinch of salt
• 1 teaspoon almond or peppermint extract (optional, but helps to minimize weed flavor)
• 2-4 grams finely ground kief
• 13.5 oz can coconut milk, chilled (chilled in fridge at least 1 hour)
• 2-4 Tablespoons maple syrup

Directions for Canna-Chocolate Mousse:

 

1. Place chocolate chips with 2-4 grams kief in your double boiler set-up. (Metal bowl set over saucepan filled with 2 inches of water).
2. Determine quantity of kief based on your sweetheart’s experience with edibles and the level of THC in your weed. Error on the side of caution to guarantee a sweet Valentine’s Day celebration.
3. Bring water to boil on high heat and stir chocolate occasionally until it’s melted and smooth.
4. Remove bowl from over water. Add egg yolks one at a time to melted chocolate and whisk until smooth. (If you’d like, add one teaspoon almond or peppermint extract here).
5. Using a stand mixer or electric beater, beat egg whites and pinch of salt in another medium bowl until soft peaks form (a clean and dry metal mixing bowl here is key). If you stick a finger or spoon in the egg whites, they should hold their shape and have a glossy sheen.
6. When satisfied that your whites are properly whipped, fold a generous scoop (rubber spatula works best) of the beaten egg whites into chocolate mixture to lighten, creating a beautiful color palate between the dark chocolate and egg whites.
7. Use a gentle touch to continue to fold remaining whites into chocolate until incorporated (as always, avoid over mixing). Spoon mousse immediately into 6 to 8 Champagne coups, mason jars or adorable serving bowls of your choice. Garnish with edible flowers like jasmine or fuchsia, dark chocolate shavings or raspberries. Refrigerate until serving.

Directions for Coconut Whipped Cream:

 

1. Open chilled coconut milk and carefully spoon out coconut cream solids that have separated and risen to the top, reserving clear liquid remains for a future baking endeavor or discard.
2. Beat coconut cream at high speed, it should take at least five minutes, but don’t expect it to get as fluffy as the real stuff. Just as tasty though!
3. Add 2-4 Tablespoons of maple syrup to taste and finish each chocolate mousse with a big dollop of coconut whipped cream.