Haywired (Chocolate Mousse)

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.

chocolate mousse by Akuokuo Vallis

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