Melt-in-your-mouth Chocolate Mousse

Mousse, a French term meaning froth or foam, is rich in history, and tradition dating back to eighteenth-century France. It came into the “public eye” in the late 1930s and was considered elegant and sophisticated. The invention of the electric mixer made the preparation quick, easy and practically foolproof. I served it for years at the Bistro and it was always much loved. Traditionally made with eggs, this recipe relies instead on heavy cream whipped to stiff peaks for its fluffiness. With only two ingredients, this is a super incredible, effortless dessert with timeless appeal.

Ingredients for 4-6 Servings of Mousse

12 ounces semi-sweet chocolate, chopped if using a bar (The higher the cocoa content the better—70% is ideal.)

4 cups heavy whipping cream

Preparation for 4-6 Servings of Mousse

Place chocolate and 2 cups of the cream in a bowl over 1 inchof simmering water, stirring together as the chocolate meltsand the mixture gets glossy. I like to use a whisk, but a rubber spatula works also.

Remove from heat to cool until warm.

Whip the remaining cream to medium peak stage and fold into the chocolate gently, adding one-third at a time to thoroughly incorporate.

Portion into ramekins, glasses or teacups.

Garnish with a dollop of freshly whipped cream, berries or chocolate shavings.

Ingredients for Flavored Whipping Cream

1 cup heavy whipping cream

1 teaspoon favorite liquor: Baileys, Kahlúa, Grand Marnier or bourbon

1 teaspoon lemon or orange zest

Preparation for Flavored Whipping Cream

Whip cream with the flavoring of choice to stiff peaks.

Plop a spoonful on top of mousse just before serving.