Chocolate Mousse
Instructions:
- 6 Ounce Semi or bittersweet chocolate; finely chopped
- 1 Ounce Unsweetened chocolate; finely chopped
- 1/2 Cup Low fat milk
- 1 Tablespoon Grand Marnier; or dark rum or
- 1 Teaspoon Vanilla extract; optional
- 1 Cup Heavy cream
- 1/4 Cup Confectioners' sugar; sifted
- Additional sweetened whipped cream for garnish
- In a small, heavy saucepan over very low heat, melt the semi-sweet and unsweetened chocolates along with the milk, stirring continuously.
- When melted, transfer the mixture to a clean bowl, and add the Grand Marnier vanilla if you wish.
- Let this mixture stand until cool to the touch yet still fluid. (If you don't cool it long enough, the chocolate will seize into tiny flecks as you fold it into the whipped cream.)
- When the chocolate is cool, whip the cream with an electric beater or in stationary mixer until it is in soft peaks. Add the confectioners' sugar and beat until stiff. (Take care not to overwhip or you'll end up with butter.)
- Add some of the chocolate to the whipped cream and fold together, using whisk. Add the remaining chocolate and fold until just combined. Transfer the mousse to 6 wine goblets or ramekins, and refrigerate until serving time. (Serve within a day of making.)
- If you wish, right before serving, transfer some whipped cream to a pastry bag fitted with a star tip and pipe a rosette of whipped cream in the center of each mousse.