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Mousse: Dark Chocolate Ganache Mousse

Source of Recipe

Chef Tom Guay of Vermont's Woodstock Inn


List of Ingredients

2 pounds plus 8 oz. dark chocolate
7 cups heavy whipping cream
4 oz. butter
strawberries or raspberries and whipped cream for garnish



Recipe

In a heavy bottomed pot, bring cream and butter to a boil. Take off heat immediately. Add chocolate and stir until melted. Pour into a pan and refrigerate for 24 hours. Remove from refrigerator and whip with a beater at moderate speed until mixture forms peaks. Spoon or pipe with a pastry bag into red wine glasses. Top with whipped cream and fresh strawberries or raspberries. Berries can also be put into the bottom of the glass before filling.

YIELD: 12 Servings