With chocolate, as in life, bittersweet describes that which is the sweetest. It’s kiss me, no don’t! Yes, definately do! But wait. An element of unknown, anticipated surprise – just enough to satisfy with a component of restraint. The mousse you saps, the mousse.

For the most part, I don’t have too much of a sweet tooth. It’s more like a fang that grows sharp under a full moon and sends me foaming into the night barefoot through the canyons of the Santa Monica Mountains. So yesterday, I had an episode and awoke with branches still in my hair and pockets full of leaves, mascarpone, and organic dark chocolate.

In my morning haze, led by the cocobean puppetmaster, I began melting chocolate and whipping cream. As the fog lifted, the morning sun burned off the evening’s mist revealing a chocolate mouse that was meant to be. The refracted light from the crystal glass was like the careless whisper of a good friend job well done. A craving, cured. Ms. Domestrix, this ones for you:

Melt chocolate, stir and set aside to cool. Whip cream to the consistency of whipped cream. Make sure it’s good and whipped. Add the irish cream and whip together. In a seperate bowl, beat the mascarpone until smooth, then blend into the irish cream and cream mixture. While the mixer is on medium to high, slowly pour in the cooled chocolate until blended.

Spoon into some pretty stemmed glasses and add chocolate shavings for dramatic effect. Serve right away or refrigerate, either way you will be quite pleased, I just know it. For me, the colder the better.

{tags bittersweet chocolate mousse recipe}