Easy Chocolate Mousse

by Kathleen Morrison

Servings: 6 servings

INGREDIENTS

2 squares (1 oz. each) semisweet chocolate, chopped coarsely
1 square (1 oz.) unsweetened chocolate, chopped coarsely
3 tbsp. Brandy, dark rum or strong coffee
2 eggs
1/3 cup sugar
1/8 tsp. salt
2/3 cup heavy cream
Whipped cream for garnish (optional)

INSTRUCTIONS

In small heavy suacepan over low heat, melt chocolates with the brandy. Stir until smooth; set aside. In a small bowl, beat eggs, sugar and salt until fluffy. Add cream; beat until mixture mounds slightly. Beat in chocolate mixture until well blended. Spoon into serving bowl, 4 glasses or dessert dishes. Chill. Garnish with whipped cream.

Blender method:
In blender whirl eggs, sugar and salt 45 seconds or until frothy. Add cream; blend 10 seconds. Add chocolate mixture; blend until smooth. Proceed as above.

CHEF COMMENTS

A light mousse; the blender method makes a darker, denser mousse.

Tagged: chocolatemousse, desserts, mousse add tags

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