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Easy Chocolate Mousse


1 cup semisweet chocolate morsels (6 ounces)
3 cups heavy cream, divided
2 tablespoons C&H® sugar

Serves 6

Melt the chocolate morsels in the top of a double boiler. Whisk in 1 cup heavy cream until well blended. Remove from the heat. Let sit for 20 to 30 minutes until the mixture has reached room temperature.

In a large, chilled mixing bowl, combine the remaining 2 cups cream and the sugar. Use a handheld or electric mixer to whip them together until stiff peaks form when the beaters are stopped and lifted out.

Gently fold half of the melted chocolate mixture into the whipped cream. Add the second half, and fold in gently. If the mousse becomes soft, it’s no cause for alarm. Chill in a bowl for 15 to 20 minutes, and it will be as good as new. 

Serve family-style, in a big bowl, with your favorite kind of whipped cream on the side.

Chef’s Tip: For a more elegant presentation, fill a pastry bag equipped with a star tip with the mousse and pipe it into individual bowls or glasses. Sprinkle with grated white or dark chocolate, and top with sweet whipped cream.

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