Mousse au "Hot" Chocolate

It is not an error that Hot Chocolate is the name of this dessert.  It can be found as Mousse au Chocolate by Hands Touch on Pinterest.

The quick video is nice and the amount of ingredients is very low. No eggs, no alcohol and no chocolate! But the video does not show the amount of time needed to get go the stage of finishing the dessert. 

The moment I made the base and looked in the pot, I knew that I had a long time to spent at the stove.

Basically, this dessert is a Hot Chocolate and whipped cream.

Ingredients for 4 pots:

500 ml whole milk

25 g Van Houten cocoa - I used Red Cameroon cocoa (that is richer and less sweet)

80 g sugar, 50 g coconut flower sugar

Pinch of salt

1 tsp vanilla extract

250 g double cream

In a high pan or a casserole combine sugars, cocoa and salt. Add milk and stir well und bring to a boil on medium high heat. Stir very well and often to prevent burning and keep it from boiling over.

Now the funpart starts: on medium high heat reduce the hot chocolate until it is a thick dark cream. When you hold up a spoon, it falls down in ribbons. Don't forget to stir constantly!

That can take 30 min or more. I transfered the hot chocolate to a wide non stick pan. The bigger the surface area is, the faster the liquid reduces.

Transfer to a bowl and let it cool down completely. Beat the double cream to soft peaks. Pour in the chocolate cream and use an electric hand whisk and beat it until it is mousse like.

Divide in 4 dessert jars and let it set in the fridge for 2 hours. Grate some dark chocolate on top.