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This decadent chocolate dessert has a hint of flower power! Beautiful served with shaved chocolate on top.

We needed to have a dessert option at the launch party for The Domestic Mixologist.

We ended the event (or in some cases, started it…since I dove into dessert before the beverages) with mini “a-mousse bouche” versions of this dessert recipe.

They were a big hit. Chocolate and lavender go really well together!

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3 plates with slices of triple chocolate pumpkin pie. — Triple Chocolate Pumpkin Pie

These Melt-in-Your-Mouth Buttermilk Chocolate Cookies are a supremely chocolatey dessert recipe that is a great way to use a partial container of buttermilk - guaranteed to satisfy even the strongest chocolate cravings. — Melt-in-Your-Mouth Buttermilk Chocolate Cookies

An assortment of jars of hot cocoa mix with a mug of hot chocolate up front. — Uncle Tom’s Cabin Moon Gulch Hot Chocolate Mix

Doing some online shopping? Check out my Amazon shop page for recommendations!

Chocolate-Lavender Mousse

Author: Big Flavors from a Tiny Kitchen – Ashley Covelli
Prep Time: 20 Minutes
Cook Time: 10 Minutes
Total Time: 30 Minutes (plus 12 hours refrigeration time)
Yield: 6 Servings 1x
Category: Dessert
Method: Stovetop
Cuisine: American

Print Recipe

Description

This decadent chocolate dessert has a hint of flower power! Beautiful served with shaved chocolate on top.

Ingredients

Units Scale

5 ounces bittersweet chocolate chips, plus a few extra chocolate chips, finely chopped, for garnish
2 tablespoons lavender bitters
3 large eggs
2 tablespoons unsalted butter
2 cups heavy cream
2 tablespoons granulated sugar

Instructions

Whip one cup of heavy cream to stiff peaks and refrigerate. Separate the eggs. In a small bowl, beat the egg whites until they are foamy and form soft peaks. Add one tablespoon of the sugar and beat for another ten seconds. Set aside.
In the top of a double boiler, melt chocolate chips, butter, and 1 1/2 tablespoons lavender bitters, stirring constantly. Once smooth, remove from heat and set aside. When the mixture has cooled to room temperature, mix in the egg yolks.
Fold in egg whites and whipped cream, alternating until well-blended. Use a rubber spatula to spoon into individual serving dishes (large wine glasses work well). Fill each serving dish 2/3 full.
Beat remaining cup of heavy cream, 1 1/2 teaspoons of lavender bitters, and 1 tablespoon of sugar. Spoon over chocolate mixture. Top with chocolate shavings and refrigerate for at least 12 hours before serving.