- ½ cup chocolate milk
- 8 oz (250 g) bittersweet chocolate, chopped
- ½ teaspoon vanilla extract
- 1 cup whipping cream
- ½ cup favourite marmalade
Combine chocolate milk with chocolate in a heavy, small pot whisking until chocolate is melted, 3 to 4 minutes. Stir in vanilla.
Remove from heat, transfer to a bowl and cool.
Whip cream until stiff peaks form and fold into cooled chocolate mixture. Fill each espresso cup half full of mousse. Dollop in some marmalade. Add more chocolate mousse.
Refrigerate for 4 hours or overnight. Serve with a little crème fraîche or whipped cream if desired.
Consider a late-harvest dessert wine from Canada or a cup of aromatic espresso spiked with rum or a fruit-based eau-de-vie. - Beppi Crosariol