A Pinch of Kitchen Magic (11 page)

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Chocolate
Mousse

Ingredients

1 ¾ heavy whipping cream

12 ounces good quality semi-sweet
chocolate chips

3 ounces strong coffee

1 teaspoon vanilla

4 tablespoons butter

1 teaspoon flavorless, granulated
gelatin

Directions

Chill 1 1/2 cups whipping cream in
refrigerator. Chill beaters and whatever bowl you’re
using.

In the top of a double boiler, combine
chocolate chips, coffee, vanilla, and butter. Melt over barely
simmering water, stirring constantly. Remove from heat while a
couple of chunks are still visible. Cool to body temperature,
stirring occasionally.

Pour remaining 1/4 cup whipping cream
into a chilled glass-measuring cup and sprinkle in the gelatin.
Allow gelatin to "bloom" for 10 minutes. Then heat by warming
briefly in microwave for 10-15 seconds. Do not boil or gelatin will
be damaged. Stir mixture into the cooled chocolate and set
aside.

In the chilled mixing bowl, beat cream
to medium peaks. Stir 1/4 of the whipped cream into the chocolate
mixture to lighten it. Fold in the remaining whipped cream in two
sections. If there is still some white, that’s okay. Do not over
work the mousse-you’ll deflate the cream.

Spoon into bowls or martini glasses and
chill for at least 1 hour. Garnish with fruit and serve.