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UPDATED 2020
Have I sent you this recipe for easy chocolate mousse? This is what I made for Buddy for her birthday. It is her favorite.
---Colleen
Chocolate Mousse
Chocolate Mousse
(From Bittersweet by Medrich)
12 ounces milk chocolate ( 1 bag of chips or use milk chocolate bars which are better for melting)
8 Tablespoons water
2 cups heavy cream
Melt the chocolate with the water over a double boiler or in the microwave on low until smooth. Try to get all of the lumps out.
Whip the cream in a large bowl until BARELY holding a shape - it should still be pourable. It should look like a mistake. You should have to STOP yourself from beating the cream further.
When the chocolate is cooled (dab on top lip feels cool to your body temp) fold the chocolate into the barely-whipped cream and fold and gently stir until incorporated.
Pour into large serving dish or individual dishes. Chill for several hours in the fridge. (Obviously, if you use one big dish it will take a bit longer to chill/set. Righto. You already knew that.) Serve with whipped cream, berries, wafer cookies, etc.
This is all about the technique. Which is to say, knowing when to stop beating the cream and making sure your chocolate is smooth. (Although if there are a few lumps, you might say that this is WELCOME texture in the mousse, like you incorporated chocolate jimmies on purpose and tell complainers to bugger off. Said with a smile.)
That's it. End of recipe. From Bittersweet by Medrich. If you haven't guessed, this is my version of the recipe from memory. Not the printed version in her very lovely cookbook. She never says "bugger off" to my knowledge.
---Colleen
12 ounces milk chocolate ( 1 bag of chips or use milk chocolate bars which are better for melting)
8 Tablespoons water
2 cups heavy cream
Melt the chocolate with the water over a double boiler or in the microwave on low until smooth. Try to get all of the lumps out.
Whip the cream in a large bowl until BARELY holding a shape - it should still be pourable. It should look like a mistake. You should have to STOP yourself from beating the cream further.
When the chocolate is cooled (dab on top lip feels cool to your body temp) fold the chocolate into the barely-whipped cream and fold and gently stir until incorporated.
Pour into large serving dish or individual dishes. Chill for several hours in the fridge. (Obviously, if you use one big dish it will take a bit longer to chill/set. Righto. You already knew that.) Serve with whipped cream, berries, wafer cookies, etc.
This is all about the technique. Which is to say, knowing when to stop beating the cream and making sure your chocolate is smooth. (Although if there are a few lumps, you might say that this is WELCOME texture in the mousse, like you incorporated chocolate jimmies on purpose and tell complainers to bugger off. Said with a smile.)
That's it. End of recipe. From Bittersweet by Medrich. If you haven't guessed, this is my version of the recipe from memory. Not the printed version in her very lovely cookbook. She never says "bugger off" to my knowledge.
---Colleen