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End on a sweet note

By J.M. HIRSCH, Associated Press
Published January 31, 2007

Valentine's Day provides enough pressure without also having to perform wonders in the kitchen.

Yet since a home-cooked anything can be the surest way to your love's (or perhaps would-be love's) heart, it's not a bad idea to search out something with which to dazzle. I prefer the dessert route because it offers a great compromise - eating out and in.

Here's the plan: Treat your mate to a fine dinner out, but skip dessert. After a (weather-permitting) romantic walk under the stars, head home and present this chocolate mousse, perhaps paired with a red wine, then followed by coffee.

The beauty of this instant mousse is that it offers luxurious chocolate flavor with none of the fussiness of traditional mousse recipes. The secret: a whipped cream base infused with a brew of cocoa powder and coffee.

A bit of kirsch, or cherry brandy, adds a nice undertone, which can be highlighted with a single maraschino cherry on top.

The most impressive (and easiest) way to serve this is in purchased chocolate shells or cups. These cups are designed to be filled in this manner and can be purchased at most specialty food and baking shops.

If you'd rather skip the chocolate cups, consider serving the mousse in a tall, wide wine glass. Or depending on how well you know your date, use a large martini glass and make it a mousse for two.

Though the mousse holds well in the refrigerator, it's best not to make it too far in advance. Late afternoon the day of your dinner would be ideal. Cover the mousse loosely with plastic wrap, but don't let the wrap rest on the mousse.

This recipe makes plenty. Consider using the extra to fill crepes or top waffles in the morning.

DESSERT

Instant Chocolate Mousse

1/2 cup unsweetened cocoa powder

1/4 cup plus 2 tablespoons hot coffee

Pinch salt

1 pint heavy (also called whipping) cream

2/3 cup powdered sugar

1 ounce kirsch (cherry brandy), coffee brandy or chocolate liqueur

6 chocolate cups or shells

Small chocolate bar (for garnish)

6 maraschino cherries

- In a medium bowl, whisk together the cocoa powder, coffee and salt. It should whisk easily and have the consistency of melted chocolate. If it is too thick, whisk in another tablespoon of coffee. Set aside.

- In a large bowl, use an electric mixer on medium-high to whip the cream for 1 minute. Add the powdered sugar and whip for another minute. Add the kirsch and coffee-cocoa powder mixture. Whip on high until stiff peaks form, about another minute.

- Spoon the mousse into a medium plastic bag and twist the top closed. Use scissors to snip off one corner (about 1/2 inch up).

- Arrange the chocolate cups on serving plates. If the cups don't sit flat, place a dollop of mousse under them. Squeeze the bag to pipe the mousse into the chocolate cups.

- Use a vegetable peeler to shave the chocolate bar over the mousse-filled cups, letting some of the shavings scatter on the plate. Top each mousse with a cherry. Refrigerate if not eating immediately.

Makes 6 servings.

[Last modified January 30, 2007, 12:00:53]