Hippo Pot De Mousse

by Chris Kent

Servings:

INGREDIENTS

125 grams semisweet chocolate
60 grams bittersweet chocolate
500 mL heavy cream, well chilled
5 mL almond extract (optional)

INSTRUCTIONS

1. Melt the chocolate together in the top of a double boiler. Be careful to do this slowly, so as not to burn the chocolate, and to keep all moisture away from the pot. Let the chocolate cool for five minutes.

2. While the chocolate cools, whip the cream and almond extract togetheruntil very stiff.

3. Gently fold the cooled chocolate into the whipped cream. There will be many flecks of chocolate in the mixture.

4. If you're not going to eat it all yourself, spoon into six large wine glasses. Chill one hour.

CHEF COMMENTS

This is an adaptation of a very easy chocolate mousse recipe from Sandra Boynton's hilarious book, It requires none of the laborious preparation that most French mousse recipes call for, and really optimizes the effort needed to consume the chocolate, which is, after all,what this is all about. If you're careful, you can also melt the chocolate in a microwave oven, in its wrapper. If you try this, be especially mindful of the semisweet chocolate, as the sugar there in caramelizes very quickly, leading to an awful mess (and ruined chocolate).

Tagged: chocolatemousse, desserts, mousse add tags

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