It seems that most people I've encountered the past few days have all had "a week." You know, when you have a case of the Mondays that just seems to last all...week...long. So the first of the season strawberries from South Carolina in this week's Crop Share will go a long way to brighten any crummy week you may have had. But in case strawberries just aren't enough...add chocolate and whiskey!
I found this recipe several months ago as an adaptation to Hervé This' infamous chocolate mousse. Think of This as sort of the original mad scientist of the culinary world, in fact, he began his career as a chemist. So this dairy-free chocolate mousse is one product of that wonderful scientific brain of his, proving that it is absolutely possible to make chocolate mousse with only 2 or 3 ingredients. And since the strawberries this week are more delicate, and thus best eaten sooner rather than later, it's the perfect excuse to literally whip up this mousse to reclaim whatever sanity you may have lost this week!
Three-ish Ingredient Whiskey Chocolate Mousse with Strawberries
9-10 oz bittersweet chocolate (I used Ghirardelli bittersweet chocolate chips as they are dairy-free)
Just less than 1 cup water
4 Tbsp sugar
1 Tbsp whiskey, or other liquor of your choice (optional)
Sliced, fresh strawberries
Melt your chocolate, sugar, water and whiskey together in a double boiler. Fill a large bowl with ice cubes and then place a smaller bowl on top. Once your chocolate is melted, empty it into the bowl on top of the ice. Then use an electric hand-held mixer to beat the mixture until it thickens. As the chocolate cools, it will begin to thicken. This always takes me about 7-10 minutes, but some people swear it comes together for them in 3-5. Once the chocolate begins to thicken it will harden very quickly, so take care not to over-beat. If your chocolate gets too grainy, you can melt it down and begin again. Serve immediately topped with sliced, fresh strawberries.
Adapted from Drizzle & Dip