Recipe: Chocolate mousse Jacques Torres (as printed in Dessert Circus) Ingredients
- 8.8 ounces milk chocolate, chopped
- 1 2/3 cups heavy cream
Place the heavy cream in a medium-size mixing bowl and whip to soft peaks with an electric mixer on medium-high speed. Fold about one third of the whipped cream into the melted chocolate, just to bring the temperature of the chocolate closer to the temperature of the whipped cream. This will keep the chocolate from hardening when it comes in contact with the cooler whipped cream. Now fold the chocolate mixture into the whipped cream. Add to finished mousse to piping bags and pipe into bowl.
Serving Size Serves 8
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