My spacecraft went straight to Earth — landing me in Ghana, West Africa on a fair trade, chocolate farm. Oh… the chocolate mousse they made me! It was worth the trip. — Todo
Super Easy Chocolate Mousse
2 1/2 cups heavy cream
2 Tbsp. sugar
1 teaspoon vanilla extract
8 oz. bittersweet chocolate, chopped
Whip 1 1/2 cups heavy cream with sugar and vanilla. Reserve/set aside about 1/2 cup whipped cream to dollop on top of finished mousse later. Add remaining (un-whipped) 1 cup heavy cream to a saucepan. Bring to a boil. Remove from heat. Add chocolate. Stir until blended. Cool to nearly room temperature. Fold chocolate into whipped cream to make mousse. Transfer mousse to 6 glasses or ramekins. Cover with plastic wrap. Refrigerate for at least 1 hour. Serve with reserved whipped cream dolloped on top.
ufo cookbook 
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