No need to make reservations or maintain proper social distancing when
you plan a romantic dinner at home. This menu is portioned to serve two, with the salad and dessert easily prepped earlier in the day. At dinner time, join forces in the kitchen with one putting the finishing touches on the risotto while the other sears the scallops. Chenin Blanc would be a lovely partner to this menu, but if reds are your preference, try a Pinot Noir. End your meal with a steaming espresso as the perfect accompaniment to the rich chocolate mousse.
Love is in the air — l’amour est dans l’air.
Classic Chocolate Mousse
■ 1/2 cup heavy whipping cream
■ 3 ounces bittersweet chocolate, finely chopped
■ 1 tablespoon unsalted butter, cubed
■ 1 tablespoon brewed espresso
■ 2 large eggs, separated
■ 1 tablespoon sugar
■ Raspberries, strawberries, chocolate shavings or additional whipped cream
Whip the heavy cream to stiff peaks, then chill.
Melt the chocolate, cubed butter, and espresso in top of a double boiler over hot, steamy water (not simmering), stirring frequently until smooth.
Remove chocolate from heat and let it cool until just warm to the touch.
While the chocolate cools, whip the egg whites until they are foamy and beginning to hold a shape. Sprinkle in the sugar and whip until the egg whites form stiff peaks.
When the chocolate has cooled, whisk in the egg yolks.
Gently fold a generous spoonful of the whipped cream to thin and loosen the chocolate mixture. Then fold in half the egg whites, followed by the remaining whipped cream.
Spoon into individual serving dishes and chill, 6-24 hours.
To serve: Garnish with additional whipped cream, chocolate shavings or fresh berries.