- 8 ounces, 60% cocoa mass chocolate, best quality
- 1 1/2 teaspoons gelatin
- 1 tablespoon water
- 3/4 cup whole milk
- 2 tablespoons Imperial Sugar Extra Fine Granulated Sugar
- 1 1/2 cups heavy cream
- Optional Crème Chantilly
- Fresh fruit, as desired
- Chop chocolate in small pieces and set aside.
- 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.
- In a small cup combine gelatin and water and set aside for 5 minutes.
- 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.
- Using a rubber spatula gently fold in cream. Do not over-fold as this will cause the mousse to become heavy.
- Pour mousse into serving bowls or glasses. Place in refrigerator.
- Allow to set for several hours.
- If desired, grate a small piece of chocolate on a cheese grater and sprinkle on surface.
- Finish with Crème Chantilly and fresh fruit, if desired.
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