Chocolate Mousse
Ingredients
1 ¾ heavy whipping cream
12 ounces good quality semi-sweet chocolate chips
3 ounces strong coffee
1 teaspoon vanilla
4 tablespoons butter
1 teaspoon flavorless, granulated gelatin
Directions
Chill 1 1/2 cups whipping cream in refrigerator. Chill beaters and whatever bowl you’re using.
In the top of a double boiler, combine chocolate chips, coffee, vanilla, and butter. Melt over barely simmering water, stirring constantly. Remove from heat while a couple of chunks are still visible. Cool to body temperature, stirring occasionally.
Pour remaining 1/4 cup whipping cream into a chilled glass-measuring cup and sprinkle in the gelatin. Allow gelatin to "bloom" for 10 minutes. Then heat by warming briefly in microwave for 10-15 seconds. Do not boil or gelatin will be damaged. Stir mixture into the cooled chocolate and set aside.
In the chilled mixing bowl, beat cream to medium peaks. Stir 1/4 of the whipped cream into the chocolate mixture to lighten it. Fold in the remaining whipped cream in two sections. If there is still some white, that’s okay. Do not over work the mousse-you’ll deflate the cream.
Spoon into bowls or martini glasses and chill for at least 1 hour. Garnish with fruit and serve.
A Pinch of Kitchen Magic Page 8
