Milk Chocolate Mousse with Coconut Whipped Cream.
I’d like to talk about embarrassing things in life.
This has all come about because my husband just threw 7000 songs on to my computer and well, I can’t get over my ancient albums and how I’m now blasting Aaliyah’s One in Million every single chance I get. No really. Every single chance.
I mean, it’s one thing to be addicted to the TLC, Backstreet Boys and Kenny Loggins Pandora stations (semi eclectic taste?), but it’s an entirely different one to actually own all of the albums on now practically extinct CDs. Wait. What’s a CD? Will my future kids even know what one is? Probably not. My first one was Alanis Morrisette, by the way. What was yours?
Other gems I’ve rediscovered include but are not limited to the Waiting To Exhale soundtrack and Gloria Estefan. In addition to this, I nearly died when we were in the car on Sunday and a Melissa Ethridge song came on the OLDIES STATION. And I knew all the words.
I should have been born in 1955. I know.
The good news is that if you were born around that time, we would SO get along. Call me.
In other car related embarrassments, sometimes I talk to myself in the car. Yes. Like straight up turn off the music and talk. Discuss things with my own brain. Then I happen to drive by someone and I freak out, thinking that they KNOW that I’m talking to myself when in reality, they probably just think that I’m singing along to the radio. Which is kinda sorta embarrassing too, but whatever. But then when I’m mid-convo (with myself, mind you) I start to think ‘what if my phone just randomly called someone and they hear everything I’m saying?’ So then I have to obsessively check my phone, which I can’t, because it’s somewhere on the floor in order to stop myself from texting and driving. Are these (hashtag) first world problems? These are (hashtag) first world problems.
On the far-too-humiliating-things-to-admit-out-loud scale, I’m fairly thrilled that Magic Mike is now on HBO. Not for the obvious reasons but because… I kinda sorta maybe like the actual movie. As a whole.
Speaking of holes, I’m gonna go crawl into one and die now.
My last embarrassing fact of the day: I will fight you to the death over my thoughts on milk chocolate being a million times better than dark chocolate. It just IS. I love it so much. Sure, I force myself to eat dark chocolate when I “try to be healthy” or when I need to “justify the antioxidants” or when I “want to be cool” but let’s be serious: it’s nothing compared to milk chocolate. Which isn’t even real chocolate, right? That’s what you’re going to tell me next. What does that make me? Immature? Unsophisticated? The owner of an unrefined palette?
I don’t really care. It’s just what I like.
Oh but don’t get me wrong – if I’m dying for chocolate and my only option is dark, I’m obviously going to grab it because I have the sweetest teeth ever. I will sacrifice my taste buds all in the name for dessert. As long as it’s GOOD chocolate. But otherwise: milk all the way. Forever and ever.
My goal for the rest of 2013 is to stop being embarrassed about things. So I’m not embarrassed at all to tell you that I ate one of those obnoxiously large portions of chocolate mousse in one sitting. This chocolate mousse that I made with coconut milk instead of cream, then topped with coconut whipped cream.
It may have been one of the best nights of my life.
Milk Chocolate Mousse with Coconut Whipped Cream
- 8 ounces high-quality milk chocolate, chopped
- 2 tablespoons unsalted butter
- 2 tablespoons water
- 2 large egg yolks
- 1 tablespoons sugar
- 2 tablespoons water
coconut whipped cream
- 2 cans full-fat coconut milk, cold (refrigerated overnight)
- 1 tablespoon powdered sugar
- Combine chocolate, water and butter in a microwave safe bowl. Microwave on medium heat for 30 seconds, stir, then microwave for 30 seconds again. Stir constantly until all chocolate is melted and the mixture is smooth. Set aside to cool for 10 minutes.
- While the chocolate is cooling, take one can of coconut milk out of the fridge. Open the can and discard the liquid, then scoop the firm coconut meat into the bowl of your electric mixer. Beat on medium-high speed until completely whipped and thick. Set the bowl in the fridge.
- Add egg yolks, sugar and remaining water to a saucepan over medium heat. Whisk constantly until sugar is dissolved, mixture is opaque and light yellow and has thickened and can coat the back of a spoon. Remove from heat and stir in melted chocolate mixture. Place saucepan in a bowl of ice water and whisk constantly until chocolate is cooled.
- Remove whipped cream from the fridge and fold it into the chocolate mixture. Once whipped cream is completely folded in, evenly pour mousse into either two or four glasses. Refrigerate for 4 hours.
- A few minutes before serving, remove the other can of coconut milk from the fridge and whip the cream just as you did earlier. Once whipped, add in powdered sugar and beat just until the sugar is incorporated. Top mousse with the whipped cream and extra chocolate shavings if desired.
Can’t even take that.