Hippo Pot De Mousse

* Exported from MasterCook *

Hippo Pot De Mousse

Recipe By : Chris Kent Digital Equipment Corp., Western Research Lab, Pa
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
125 g semisweet chocolate
60 g bittersweet chocolate
500 ml heavy cream -- well chilled. Whippi
5 ml almond extract (optional)

1. Melt the chocolate together in the top of a double boiler. Be careful to do
this slowly, so as not to burn the chocolate, and to keep all moisture away
from the pot. Let the chocolate cool for five minutes.

2. While the chocolate cools, whip the cream and almond extract together until
very stiff.

3. Gently fold the cooled chocolate into the whipped cream. There will be many
flecks of chocolate in the mixture.

4. If you're not going to eat it all yourself, spoon into six large wine
glasses. Chill one hour.

Author's Notes:
This is an adaptation of a very easy chocolate mousse recipe from
Sandra Boynton's hilarious book, It requires none of the laborious
preparation that most French mousse recipes call for, and really optimizes
the effort needed to consume the chocolate
, which is, after all, what this is all about.

If you're careful, you can also melt the chocolate in a microwave oven,
in its wrapper. If you try this, be especially mindful of the semisweet
chocolate, as the sugar therein caramelizes very quickly, leading to an
awful mess (and ruined chocolate).


Difficulty : easy to moderate.
Precision : measure the ingredients.







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