Becky’s Chocolate Mousse (and Sarah’s Chocolate Icing!)

A small cross-stitch wall hanging has resided in my grandparents’ kitchen for as long as I can remember.  The artwork, carefully sewn by my grandmother for her love of over 67 years could also be my family’s motto:  “Chocolate Makes the World Go Round.”

I’m not a hard candy kind of gal.  But I do LOOOOVVVEE my chocolate.  And I was DEVASTATED to discover that for me and my new sulphite/salicylate-free diet, that meant (so I thought) no chocolate.  Forever.  And ever.

Let that sink in for a moment.  No.  More.  Chocolate.


I must admit, I resigned myself to my depressing fate.  But not Sarah and Becky!  They were determined to find a solution for me, and find one they did!  It seems that while most Chocolates are processed with waaay too much “bad” stuff for me, raw cocoa powder (in moderation) is just fine.

And that is when they developed an amazingly delicious chocolate icing (Sarah) good for cookies and cakes (more on that in future posts) AND a decadent, delicious Chocolate Mousse (Becky).

This Chocolate Mousse is so good and so easy and so richly presentable that Becky served it this summer to ALL of her guests at her huge annual 4th of July bash as the main dessert.  I smiled to myself and cheered inside.  At long last, everyone was eating something that I could eat, too!!!!  And every single bowlful was licked clean.

Ready for this simple, old fashioned goodness?  Here are the recipes.  Enjoy!


Sarah’s Chocolate Icing

1/4 cup white sugar
3/8 cup whipping cream, divided
1/2 cup cocoa powder (Hershey’s, Nestles, etc.)

In a microwave safe bowl, add sugar and 1/4 cup of cream. Microwave 30 seconds. Stir until the sugar is dissolved. Cool in refrigerator. Once cooled, add the cocoa powder and stir until fully incorporated. Add remaining cream and stir vigorously until it’s a little bit fluffy and lighter in color.


Becky’s Chocolate Mousse

Make Sarah’s Chocolate Icing as above. In a separate bowl whip 1 cup of cream with 2 tablespoon of sugar until stiff. Then add the chocolate icing and stir until mixed. Voila! Bon apetit!

You can change all of the ratio’s depending on how chocolatey/sweet you want it!  It also tastes better if you let it chill for a while in the refrigerator … if you can wait that long!


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