Title: Dark Chocolate Mousse
Categories: Dessert
Yield: 8 Servings

3	oz	Chocolate, unsweetened; broken into 1/2 oz. pieces
2	c	Cream, heavy; divided
3/4	c	Sugar

1. In bottom half of double boiler over medium heat, heat 1" of water. Place chocolate in top half of double boiler. Tightly cover top with plastic wrap and cook for 4 to 5 minutes. Remove from heat and stir until smooth. Transfer melted chocolate to stainless steel bowl, using rubber spatula to remove all chocolate from the double boiler.

2. In well-chilled bowl of an electric mixer fitted with well-chilled balloon whip, mix heavy cream and sugar on medium until stiff peaks form, about 4 to 5 minutes.

3. Using handheld whisk, vigorously whisk 1-1/2 cups of the whipped cream into melted chocolate, scrape down bowl with rubber spatula and continue whisking until cream and chocolate are smooth and completely blended. Add the combined whipped cream and chocolate to the remaining whipped cream, and use rubber spatula to fold together until smooth.

4. Transfer to plastic container and refrigerate 2 to 3 hours before serving.

NOTE: If a table-model electric mixer is not available, this recipe may be prepared using handheld mixer (mixing time may incrase slightly), or entirely by hand, using a wire whisk (mixing time bay double). Mousse may be served in chocolate cups (available at supermarkets or specialty stores) and garnished with raspberry sauce.

Per serving: about 329 cal, 2.4 g pro, 22.8 g car, 27.5 g fat, 71% cal from fat, 81.5 mg chol, 22.8 mg sod.

SOURCE: Woman's Day Summer Cooking & Entertaining Volume V, Number 2, 1995 Typos by Nancy Coleman

From: Nancy Coleman Date: 09-12-96 (17:16) The Pine Tree Bbs (222) Cooking(F)

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