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Chocolate-Lavender Mousse

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

Chocolate-Lavender Mousse

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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Chocolate-Lavender Mousse

Chocolate-Lavender Mousse

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  • 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
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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

  1. 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.
  2. In the top of a double boiler, melt chocolate chips, butter, and 1 ½ 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.
  3. 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 ⅔ full.
  4. Beat remaining cup of heavy cream, 1 ½ 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.

Equipment

Notes

Originally from my side project, The Domestic Mixologist.

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Comments

  1. Joanne

    First of all, how crazy cool is the new site! I LOVE it!!! I really need to get on the alcohol bandwagon with some of your awesome flavor combos!!

    I don't think I've ever had bitters of any kind...but lavender would probably be a favorite. This mousse sounds divine!

    Reply

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