Cannabis-Infused Chocolate Mousse
A rich chocolatey treat that will hide the cannabis flavors but provide a decadent and tasty high.
Equipment
- 1 Medium Microwave Safe Bowl (if do melting of chocolate in microwave)
- 1 Heatproof Bowl (if do melting of chocolate over simmering water instead of microwave)
- 1 Stand Mixer or Hand Mixer
- 1 Wooden Spoon
- 1 Large Rubber Spatula
- 3 Mixing Bowls
Ingredients
- 3 tbsp Cannabis Infused Butter (if want lower dosage, substitute plain butter for some)
- 6 oz Semisweet Chocolate
- 3 Large Eggs (yolks and whites separated)
- ½ tsp Cream of Tartar
- ½ tsp Vanilla Extract
- ½ cup Heavy Cream (cold - to mix into recipe)
- ½ cup Heavy Cream (to mix to create whipping cream, or purchase ready made whip cream)
- 2 tsp Granulated Sugar (for whipping cream topping)
Instructions
- Break chocolate into small pieces (best to use a great quality chocolate bar), but if use chocolate chips no need to break.
- Place chocolate and butter in microwave safe bowl and microwave for 20 seconds at a time, stirring each time until chocolate is about 75% melted. (optional if do simmering method below)
- Melt the dark chocolate and butter in a heatproof bowl over a pot of about 1 inch of simmering water. Stir with wooden spoon until smooth and set aside to cool slightly. (optional if do microwave melting instead)
- Whisk in eqq yolks, one at a time, mix until smooth after each yolk is added. Then set aside this bowl.
- Using your stand mixer or a separate bowl with a hand mixer, add egg whites and beat on medium-high speed until foamy.
- Add cream of tartar into the egg whites, beat until soft peaks form (peaks start to hold, then melt into themselves after a second).
- Add your sugar and beat until the peaks become stiff. (Peaks will stand straight up when take mixer beater out of mixture)
- Bring egg white mixture to chocolate mixture, fold the egg white into chocolate until uniform.
- In a separate bowl, beat heavy cream on medium-high speed until thickens.
- Add remaining 2 tbsp of sugar and your vanilla to the cream and beat until cream holds medium peaks. (When beaters lifted, peaks will slightly droop down but not lose peak entirely.)
- Fold whipped cream into your chocolate (already mixed with egg whites) mixture, make sure all components mixed in well but don't overmix.
- Divide mousse into 6 separate glasses, cover, refrigerate for at least 2 hours.
- A few hours before serving, whip the remaining cream add sugar till forms medium peaks. Place some whipped cream over mousse.
Notes
Mousse is made with raw eggs, you may prefer to search for pasteurized eggs if that is a concern.