Who doesn’t love a good chocolate, cheese, or wine? Chocolate and cheese are the key to this girl’s heart, and wine doesn’t hurt. Put the 3 together and it’s pure magic with freshly whipped cream and a few pomegranate arils on top. Stop everything right now and get the ingredients for this egg-less chocolate mousse. It’s decadent. It’s rich. It says ‘I love you’ to your tastebuds.
My Chocolate Stilton Mousse was the final course in our 4 course wine and cheese dinner party, and I paired it with Gloria Ferrer’s Blanc de Noirs, sparkling wine. Not only does it make a beautiful Christmas dessert, but how about tucking this treasure away for a romantic Valentine’s Day dessert?
I love a good mousse but many have raw egg in them. I am one of those freaky people who doesn’t love anything with raw eggs. I really really want to but the thought of salmonella still freaks me out a bit too much to attempt raw egg recipes very often. Because of that, I have tried quite a few egg-less chocolate mousse recipes, finding some I loved and others I haven’t. I adapted this egg-less chocolate mousse to make my Chocolate Stilton Mousse recipe but theirs has no earthy rich Stilton so they are entirely different recipes.
I apparently like living life on the edge because this is the fourth recipe of the evening that I used my guests as guinea pigs for. I will note they all turned out fantastically and everyone is still living one week later.
Love chocolate? Love Stilton? Stop what you’re doing and whip up this decadent creation. You’ll want just a small serving because really, it is that good.
Chocolate Stilton Mousse
- 12 ounces semi sweet chocolate
- 4 ounces English Stilton Cheese
- 1 and 3/4 cup heavy whipping cream
- 4 tablespoons butter
- 1 teaspoon vanilla extract
- Pomegranate arils (optional)
- Put chocolate and butter in the top of a double boiler. I use an 8 quart stockpot and put a metal bowl over the top.
- Bring water in bottom part to a boil.
- Stir the chocolate and butter mixture often, until almost completely melted.
- Add crumbled Stilton and fold in until completely incorporated.
- Set chocolate aside to cool.
- While chocolate is cooling, prepare whipped cream.
- Whip cream and vanilla until peaks form and stand on their own.
- Gently fold 3/4’s of the whipped cream into the chocolate cheese mixture, 1/4 at a time.
- Make sure you keep it gentle so the mousse stays light.
- Set aside last 1/4 of whipped cream to top your mousse before serving.
- Put mousse into serving dish/dishes and refrigerate 2+ hours.
- Top with whipped cream and pomegranate arils.
NOTE: When you first make this mousse it may have a slightly grainy texture from the Stilton. Once you let it set and the flavors meld together the mousse will smooth out.