- 8 ounces bittersweet chocolate
- 10 fluid ounces heavy cream
- Chop chocolate and place in top of a double boiler, or in a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth. Allow to cool slightly.
- Whip cream in large bowl with electric mixer until soft peaks barely form.
- Fold chocolate into cream and spoon into serving dishes. Chill 30 minutes in refrigerator, until set.
03/09/2017
recipepes.com
Polly Welby's Excellent Chocolate Mousse, recipe
PT15M
PT1H
5
455 calories