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Chocolate Mousse II PDF Print E-mail

Mousse au Chocolat II
Courtesy of David Lebovitz:  The Sweet Life in Paris


Ingredients

8 ounces bittersweet or semisweet chocolate, finely chopped
4 tablespoons salted butter, diced
3 tablespoons Chartreuse
1/4 cup water
3/4 cup heavy cream.

Instructions
In a medium-sized bowl set over a pan of barely simmering water, heat the chocolate, butter, Chartreuse (or other liqueur or flavor you'd prefer) and water until melted and smooth.  Remove from heat.

In a separate bowl, beat the cream with a whisk until it's thickened and forms soft, droopy peaks when you lift the whisk.

Fold about one-third of the cream into the chocolate mixture to lighten it up, then fold in the remaining cream.  Cover and chill for at least 3 hours.

Mousse au chocolate will keep in the refrigerator for up to five days.  It can also be frozen for up to one month.
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