It is a Thompson family tradition that we have Chocolate Mousse on Christmas Day. After I posted the Chocolate Pie with Cocoa Nib Praline on my Thanksgiving post, my aunt requested we make the pie instead of Chocolate Mousse this year. I told her I thought that might start World War 3. We have used the same plastic Christmas trees and reindeer to top the mousse since we were just tall enough to help out. They are washed and saved in an old parmesan cheese bucket from year to year. Somethings are better kept the same.
The last couple years my sister has taken the lead on making the Chocolate Mousse. I asked her to send me the recipe she uses. She makes it so much that she knows it by heart… I left it in her words.
Maggie’s Chocolate Mousse
1 bag of bitter sweet chocolate chips
6 tbsp strong coffee
4 tbsp cognac or brandy
Melt the above over double boiler and allow to cool. Add 2 tbsp powdered sugar once melted, let cool. Whip 1 quart of whipping cream. Add about 1/4 cup powdered sugar and 1 tbsp some vanilla.
Fold the room temp chocolate mixture into about 80% of the whipped
cream. Make something fancy on the mousse with the extra whipped
cream! Have fun!