Christmas has come and gone and it’s time to get ready to ring in 2017! Whether you are entertaining a crowd or an intimate few this delicious dessert will earn you points as a star hostess. The secret to this recipe is using the very best chocolate you can find. It makes all the difference.

Chocolate Mousse New Year's Party. A110613 DR ATL

Chocolate Mousse with Espresso Ice Cream
2 (9.7-ounce) dark chocolate bars, preferably Scharffen Berger, Valrhona, or other good-quality European-style chocolate, 1 bar for melting and 1 bar, grated, for garnish
1 1⁄2 cups heavy cream
2 large eggs, lightly beaten
3 large egg yolks
1⁄2 cup sugar
Pinch of salt
Espresso Ice Cream (see recipe below)
Cacao nibs (for garnish, preferably Scharffen Berger)
8 glasses

Place 1 dark chocolate bar (broken into pieces) in top pan of a double boiler and continuously stir over low heat until the chocolate has fully melted. Remove from heat and let stand.

In a separate bowl, beat cream with a whisk until it holds stiff peaks. In another small bowl, whisk eggs and yolks together, add sugar and salt, and whisk until foamy. Add a spatula full of chocolate to egg mixture and fold in, then add all the egg mixture to the chocolate and blend until just combined. Add a spatula full of the chocolate mixture to the cream and gently fold in, barely mixing. Add the whipped cream to the chocolate and mix until just blended. (This is called the liaison technique, which allows the mixture to slowly adjust to new ingredients without curdling.)

Divide evenly among 8 wineglasses and cover each
with plastic wrap. Chill at least 5 hours. For best results, chill overnight.

To serve, scoop a portion of Espresso Ice Cream into each glass of mousse. Shave remaining chocolate bar with a grater over ice cream and add cacao nibs. Serve immediately.

Espresso Ice Cream
2 quarts organic vanilla ice cream, softened
6 tablespoons ground espresso beans

Place softened ice cream in bowl of a standing mixer and add espresso. Mix with the paddle attachment until blended. Return to freezer until ready to serve.

WY Ernestine Glass

William Yeoward Crystal Ernestine Martini Glass

Gigogne Compote

Gigogne Compote

WY Fern Glass

William Yeoward Crystal Fern Goblet

I have shown several options to serve your sweet.  Depending on your mood you can set a modern table or go with a more formal setting.  It’s up to you!  The only guarantee is your guests will lick them clean regardless of the glass.

KitchenAid Pro Stand Mixer

KitchenAid Pro Stand Mixer

If Santa didn’t grace your kitchen with this functional beauty, it might be a good time to treat yourself!  This is certainly jewelry for you counter!

KitchenAid Ice Cream Attachment

KitchenAid Ice Cream Maker Attachment

If you are feeling particularly ambitious, you can make homemade ice cream to go with your chocolate confection.  If you aren’t feeling this call, no need to fret, it will be divine with quality vanilla from the market.

Now, about those resolutions….