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Chocolate Mousse




Source of Recipe


Adapted from Jacques Torres and Mr.Chocolate.com


Recipe Introduction


Requiring only a handful of ingredients, mousse is one of the easier chocolate desserts for the home cook. You do not need to temper the chocolate here; just melt it over a hot water bath to about 125 degrees. You will, however, need a pastry bag or cornet if you want to put the mousse on a cake or in a cup.



List of Ingredients




14 ounces bittersweet chocolate, melted
1 quart heavy cream
Raspberries or other berries, to taste.



Recipe



1. Using an electric mixer or whisk, whip the quart of cream to soft peaks. Add about 1/3 of the whipped cream to the melted chocolate. Fold gently with a rubber spatula. Gently combine the mixture with the remaining cream (do not over mix or you will deflate the cream). Place the mixture in a large pastry bag or cornet (a piece of parchment paper rolled into a cone, with a cut tip). Pipe the mousse into cups. Top with berries and serve.
Yield: About 10 cups