By Lori Ross
One Christmas, my sister in law gave me a cooking class as a gift and during that class we learned to make this great chocolate mousse. I love serving it topped with fresh raspberries, strawberries, pitted sweet cherries or sliced bananas. I urge you to use heavy cream and whip it yourself rather than using Ready Whip or canned whipped cream – the mousse will be firmer and richer. However, I’ve even made this with “light” whipped cream and Splenda and it tasted light and wonderful! Chocolate burns very easily so melt chocolate at very low heat on stove top or for only 10 seconds at a time in microwave
6 ounces good quality dark chocolate
¼ cup milk (I use 2%) with
Pinch of salt
4 cups of whipped cream (heavy whipping cream with 2 tablespoons of sugar is best, but even light sweetened whipped cream works)
2 cups fresh berries or fruit cut into bite sized pieces
Place 6 oz. of the chocolate in a small saucepan. Add the milk and salt to the saucepan and gently heat the mixture until the chocolate melts, whisking until smooth. Set aside to cool completely. Once cool, gently fold cream in the cooled chocolate until just combined Spoon the mousse into 4 individual cups or glasses and refrigerate for at least 3 hours, or until set. Before serving, top with fresh berries or cut up fruit.
• Butterscotch Mousse: replace dark chocolate with butterscotch chips (like chocolate chips) and top with bananas, sautéed apples or pears.
• White Chocolate Mousse: replace dark chocolate with white chocolate and top with blueberries, blackberries or strawberries.
• Fruit Mousse: Replace chocolate with 3 cups fruit. Make 1 cup of the fruit into a sweet puree (1 cup of fresh berries or peeled, pitted stone fruit mixed with ¼ cup sugar). Fold fruit puree into whipped cream and place in 4 individual cups or glasses and refrigerate for at least 3 hours. Top with the rest of the fresh fruit before serving.