Easy Chocolate Mousse

Mousse di Cioccolatto


6 ounces semi-sweet Chocolate Morsels
3 cups heavy cream
2 Tablespoons C&H® or Domino® Sugar
Yeild 3 ½ cups
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Melt Chocolate in a double boiler. Whisk in 8 ounces of heavy cream until well blended. Remove from heat. Let it sit for 20-30 minutes to come to room temperature.
Combine 2 cups cream and sugar in a large, chilled mixing bowl. Use a hand or standing mixer to whip the cream and sugar until stiff peaks form. (When the beaters are stopped and lifted out.)
Gently fold one third of the melted chocolate mixture into the whipped cream. Add the second third. Fold in. Add remaining chocolate. If your mousse becomes soft - no cause for alarm. Chill in a bowl for 15 - 20 minutes and it will be as good as new.
Serve in a big bowl family style with some sweet whipped cream on the side.
Chef’s tip:
For a more elegant presentation fill a pastry bag equipped with a star tip and pipe the mousse in individual containers of your choice, sprinkle with grated chocolate, white or dark and top with sweet whipped cream.
©2013 Nick Stellino Productions