Yield: 8 servings
|2½ cup||Chilled whipping cream|
|12 ounces||Bittersweet or semisweet chocolate; chopped|
Sitr ¾ cup cream, chocolate and honey in heavy medium saucepan over low heat until chocolate melts and mixture is smooth. Cool, stirring occasionally. In large bowl, beat 1¼ cups cream until soft peaks form.
Fold cream into chocolate mixture in 2 additions. Divide mousse among 8 - ¾ cup ramekins. Refrigerate until set, about 2 hours. Whip remaining ½ cup cream to firm peaks. Spoon a dollop of cream in center of each mousse.
NOTES : Very easy; very rich.
Recipe by: Bon Apetit
Posted to KitMailbox Digest by Pat Hanneman <kitpath@...> on Sep 01, 1998, converted by MM_Buster v2.0l.