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    Chocolate Mousse II


    Source of Recipe


    Jacques Torres

    List of Ingredients




    1 quart heavy or whipping cream
    14 ounces bittersweet chocolate, melted

    Recipe



    Whip the cream to soft peaks and add about 1/3 of the melted chocolate. Fold gently with a rubber spatula.


    Mix the remaining chocolate into the whipped cream.

    Mix only until combined, as you will deflate the cream if you overmix.

    Place the mousse in a large pastry bag and pipe into decorative serving cups.
 

 

 

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