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Ingredients9 ounces of good quality milk, dark or bittersweet chocolate (no chips, but even Hershey's Special Dark works well)
5 Tablespoons of liquid (up to 3 Tablespoons may be liqueur, the remainder, water) 1-1/2 cups of heavy cream, well chilled |
Directions |
1. Break or chop chocolate into chip-sized pieces, and place in medium sized microwave safe bowl. Pour liqueur and water on top of chocolate.
2. Microwave at 50% power for two minutes, stirring gently when complete. Set aside until a dab on your upper lip feels cool. 3. Pour heavy cream into a large mixing bowl. Using whisk attachment or beaters, beat cream until soft peaks form (see large photo at top of recipe). 4. Fold cooled chocolate mixture into whipped cream using a silicon or rubber spatula. 5. Pour immediately into serving dish, or if you'd like individual dishes. Chill at least two hours until set. Once chilled, the mousse can be sliced or eaten with a spoon. Makes 6 normal or 4 chocolate-lovers' servings; great served with a few fresh berries or a thin cookie on the side. |
Good to know |
You can make many different mousses with this recipe. Ideas include:
Dark chocolate with Cointreau, Framboise, brandy or dark rum. Milk chocolate with Kahlua, rum, Amaretto or Bailey's Irish Cream White chocolate with Amaretto, Framboise or Frangelico Notes for white chocolate: chose a bar with cocoa butter as the first or second ingredient; microwave at just 20% power for two minutes. |