Dark Chocolate Mousse Recipe
Gretchen McKay from the Pittsburgh Post-Gazette stopped by PTL on Thursday to show off a great recipe she found in “Fine Cooking Chocolate: 150 Delicious and Decadent Recipes” (Taunton Press, 2013, $17.95)
Dark Chocolate Mousse
- 8 ounces high-quality bittersweet chocolate, melted and cooled
- 3/4 cup warm water
- 1 1/2 cups heavy cream, whipped to soft but firm peaks
- 1/2 teaspoon cinnamon
Whisk the warm water into the cooled, melted chocolate. Allow to cool completely.
Fold the whipped cream and cinnamon into the chocolate until thoroughly combined.
Fold carefully with spatula, and don’t over-mix or the cream may go flat.
Chill for at least 15 minutes.