This is a lovely dessert that is reminiscent of chocolate clouds, yet is very simple to pull off and will keep for several days.
1 pound Dark chocolate
2 2/3 cup Heavy cream, lightly whipped
1. Place the chocolate in a stainless steel bowl and set aside. Meanwhile, place a 4 quart pot on the stove and fill 1/3 of the way full. Bring to a simmer. Place the bowl of chocolate on top of the pot. Make sure that the bottom of the bowl is not touching the surface of the simmering water, and that the bowl is not so large that it is exposed to the direct heat of the burner. Simply pour off a bit of the water if the bowl is touching the water, or place the chocolate in a smaller bowl if it is exposed to the heat. If either of these situations is not remedied the chocolate will burn.
2. Allow the chocolate to melt, stirring occasionally with a rubber spatula.
3. Meanwhile, whip the cream until soft peaks are formed and then set aside in the refrigerator.
4. When the chocolate has melted, remove from heat and allow to cool for 5 minutes.
5. Add the eggs to the chocolate and whisk until they are completely incorporated. Do not be alarmed if the chocolate appears to seize, just continue whisking until it has a uniform appearance.
6. Add 1/3 of the whipped cream to the chocolate mixture and stir in. Add the remaining whipped cream and gently fold into the chocolate mixture.
7. Scrape the mousse into a pastry bag fitted with a tip and refrigerate until you are ready to serve.
8. When ready, pipe the mousse into tall dessert glasses (I prefer martini glasses) and garnish with some seasonal berries or freshly whipped cream and a sprig of mint.
Note: The longer the mousse sits in the refrigerator, the more firm it becomes.« Previous Page