Prep Time::15 mins
Cook Time::5 mins
Additional Time:: 1 hr 20 mins
Total Time:: 1 hr 40 mins
Servings::6
Yield::6 servings
Ingredients
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9 ounces good-quality chocolate
5 tablespoons water
1 ½ cups cold heavy whipping cream
Directions
Break up chocolate in a microwave-safe bowl. Pour water over chocolate and microwave at 50% power for 2 minutes. Remove and stir until smooth. Let cool to room temperature.
Place heavy cream into a mixing bowl and mix with an electric stand mixer's whisk attachment until stiff peaks form. Fold chocolate mixture into cream using a rubber spatula until mixture is uniform. Place immediately into a serving dish.
Chill for at least 1 hour before serving. Mousse can be spooned or sliced.
Cook's Notes:
You can use 3 tablespoons liqueur and 2 tablespoons water instead of all water. Liqueur/chocolate pairings include dark chocolate with Grand Marnier, Framboise, and rum; milk chocolate with Kahlua(R) or Frangelico; white chocolate with amaretto, Kirsch, or Bailey's(R).
If using white chocolate, cocoa butter should be the first or maybe second ingredient, and heat for 2 minutes at 30% power.