Chocolate Mousse

INGREDIENTS

INSTRUCTIONS

In a small, heavy saucepan over very low heat, melt the semi-sweet and
unsweetened chocolates along with the milk, stirring continuously.
When melted, transfer the mixture to a clean bowl, and add the Grand
Marnier or vanilla if you wish. Let this mixture stand until cool to
the touch yet still fluid. (If you don't cool it long enough, the
chocolate will seize into tiny flecks as you fold it into the whipped
cream.)
When the chocolate is cool, whip the cream with an electric beater or
in a stationary mixer until it is in soft peaks. Add the
confectioners' sugar and beat until stiff. (Take care not to overwhip
or you'll end up with butter.)
Add some of the chocolate to the whipped cream and fold together,
using a whisk. Add the remaining chocolate and fold until just
combined. Transfer the mousse to 6 wine goblets or ramekins, and
refrigerate until serving time. (Serve within a day of making.)
If you wish, right before serving, transfer some whipped cream to a
pastry bag fitted with a star tip and pipe a rosette of whipped cream
in the center of each mousse.
Converted by MC_Buster.
Per serving: 1036 Calories (kcal); 104g Total Fat; (88% calories from
fat); 8g Protein; 21g Carbohydrate; 326mg Cholesterol; 93mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit;
20
1/2    Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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