I love all things chocolate. I’m totally addicted. So, last week, while perusing my cookbook filled with family and friends recipes {given to me at my bridal shower}, I was happy to find a chocolate mousse recipe by one of my fabulous BFF’s, Kimi Hansen. It sounded like the perfect ‘fix’ and let me just say, OMG…SO GOOD. I love it. I tried it on my sister-in-law and the kids {virgin recipe} and they, too, were WOWed! For you gluten-free folks, it’s totally doable too.

To share with guests at your upcoming Halloween parties, just serve it in shooter glasses, top it off with homemade whipping cream and then decorate it with orange sprinkles.

Chocolate Mousse
{Recipe by Kimi Hansen}

Ingredients
1 cup chocolate chips {I used Nestle and it was delish, but Kimi tells me it’s even better with Ghiradelli or a ‘higher quality’ chocolate}
1 cup whipping cream
1 egg yolk
1 tsp vanilla
1 tsp Kahlua or Dark Creme de Cocoa {for the kiddos, exclude this ingredient, and I promise, it’s still so yummy}

How To
Add chocolate chips, Creme de Cacao, vanilla extract and egg yolk to a blender
Heat cream to a boil on the stove and then slowly add the cream to the other ingredients in blender
Pulse ingredients together
Pour into serving glasses and refrigerate for at least 3 hours
Top with raspberries, or another fruit or whipping cream and sprinkles

{images via Tutto Bella}