Chocolate Mousse

Products Used



    1. Chop chocolate in small pieces and set aside.
    2. In a cold bowl whip heavy cream to a thickened consistency (once the whip leaves thick marks into the cream it has been whipped enough); do not whip cream as thick as you would to serve with pies or other desserts. Whipping cream too stiff will result in lesser final volume and a heavy textured chocolate mousse.
    3. In a small cup combine gelatin and water and set aside for 5 minutes.
    4. Bring milk to a boil and remove from heat. Whisk in the gelatin followed by the chocolate. Whisk until the mixture is very smooth. Pour mixture into a bowl large enough to hold chocolate mixture and whipped cream.
    5. Using a rubber spatula gently fold in cream. Do not over-fold as this will cause the mousse to become heavy.
    6. Pour mousse into serving bowls or glasses. Place in refrigerator.
    7. Allow to set for several hours.
    8. If desired, grate a small piece of chocolate on a cheese grater and sprinkle on surface.
    9. Finish with Crème Chantilly and fresh fruit, if desired.
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