INGREDIENTS

INSTRUCTIONS

Melt chocolate hot, over double broiler (do not burn chocolate), heat until
it is hot to the touch. Whip cream until very soft peaks form (lines show
in slightly whipped cream). Very, very quickly add chocolate to cream and
fold in, mixture may look broken but keep folding until everything is
smooth, but do not overmix. Place in bowl, cover and refrigerate until set.
TO PLATE: Plate two mousses in composition to contrast each other. Garnish
with blackberries and crisp cookie.
SOURCE: Chef Stan Frankenthaler - SaLaMANDeR Restaurant's
Posted to recipelu-digest by QueenBerta@aol.com on Feb 10, 1998

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