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Simplest Chocolate Honey Mousse

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Servings: 8
Sweetening the mousse with honey adds a Provencal touch to a classic French dessert.

2 1/2 cups chilled whipping cream
12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
5 tablespoons honey

Stir 3/4 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 1 1/4 cups cream until soft peaks form. Fold cream into chocolate mixture in 2 additions. Divide mousse among eight 3/4 cup ramekins. Refrigerate until set, about 2 hours.

Whip remaining 1/2 cup cream to firm peaks. Spoon a dollop of cream in center of each mousse.

Makes 8 servings.

Source: Bon Appétit-May 1995
Date: July 31, 2003

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