HIPPO POT DE MOUSSE

Extremely quick and easy chocolate mousse

This is an adaptation of a very easy chocolate mousse recipe from Sandra Boynton's hilarious book, It requires none of the laborious preparation that most French mousse recipes call for, and really optimizes the effort needed to consume the chocolate, which is, after all, what this is all about.

Ingredients

(Serves one to six people)

4 oz semisweet chocolate
2 oz bittersweet chocolate
2 cups heavy cream, well chilled. Whipping cream will do nicely.
1 tsp almond extract (optional)

Procedure

Melt the chocolate together in the top of a double boiler. Be careful to do this slowly, so as not to burn the chocolate, and to keep all moisture away from the pot. Let the chocolate cool for five minutes.
While the chocolate cools, whip the cream and almond extract together until very stiff.
Gently fold the cooled chocolate into the whipped cream. There will be many flecks of chocolate in the mixture.
If you're not going to eat it all yourself, spoon into six large wine glasses. Chill one hour.

Notes

If you're careful, you can also melt the chocolate in a microwave oven, in its wrapper. If you try this, be especially mindful of the semisweet chocolate, as the sugar therein caramelizes very quickly, leading to an awful mess (and ruined chocolate).

Rating

Difficulty: easy to moderate.
Time: 20 minutes preparation, 1 hour chilling.
Precision: measure the ingredients.

Contributor

 
Chris Kent 
Digital Equipment Corp., Western Research Lab, Palo Alto, Calif., USA 
kent@decwrl.dec.com decwrl!kent

Recipe last modified: 30 Sep 86

Original header

Path: decwrl!recipes
From: kent@decwrl (Christopher A. Kent)
Newsgroups: mod.recipes
Subject: RECIPE: Easy chocolate mousse
Message-ID: <7341@decwrl.DEC.COM>
Date: 2 Jan 87 04:48:38 GMT
Sender: recipes@decwrl.DEC.COM
Organization: DEC Western Research, Palo Alto, Calif., USA
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