Chocolate Mousse

INGREDIENTS

INSTRUCTIONS

Soften ganache in microwave or on top of double boiler until consistency of
thick pudding. Whip cream until peaks can form. Add warm ganache to beaten
cream and beat quickly to blend. Spoon or pipe mousse into serving dishes
for use as a dessert, or use as a filling and icing for a cake. Can be
refrigerated for later use. Refrigerate until serving time.
Recipe by: Madeline Lanciani, TVFN Show #DJ9177
Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@suffolk.lib.ny.us>
on Feb 13, 1998

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