Dark chocolate mousse
- ½ lb dark chocolate
- 1 cup heavy cream
- 5 oz whipped cream , (1/2)
Chop the chocolate and place in a bowl. Boil the cream in a saucepan and pour it over the chopped chocolate, then stir with a spatula until you have a smooth, soft cream.
Allow to cool to about 85 °F (30 °C).
In the meantime, whip the cream.
For the steps that follow, it should remain fairly soft.
Gently fold the semi-whipped cream into the chocolate mixture with a spatula.
Pour the resulting mousse into hemispherical silicone molds.
Freeze for at least 3 hours, until it has completely solidified.
Remove the mousse from the molds and allow to thaw.
Decorate it as desired: dark chocolate flakes are a good idea.