6 ounces semisweet or bittersweet chocolate,
1 ounce unsweetened chocolate, chopped
1/2 cup low-fat milk
1 tablespoon Grand Marnier, or 1 teaspoon
vanilla extract (optional)
1 cup heavy cream
1/4 cup confectioners' sugar
Sweetened whipped cream, or non-dairy whipped topping, thawed (optional)
Chocolate Curls (optional)
Combine semisweet chocolate, unsweetened
chocolate and milk in heavy small saucepan. Stir
over low heat until chocolates melt. Mix in the
Grand Marnier or vanilla, if desired. Let chocolate
mixture stand until cool to the touch yet still fluid
(if chocolate is not cool enough, it will seize into
tiny flecks when folded into the whipped cream).
Using an electric mixer, beat the heavy cream
and sugar in a large bowl just until stiff peaks
form (do not overwhip or you'll end up with butter).
Using whisk, fold some chocolate mixture into
the whipped cream. Then, add remaining
chocolate mixture and fold until just combined.
Spoon chocolate mousse into 6 wine goblets or
ramekins, and chill. (Can be made 1 day ahead.)
If desired, spoon or pipe sweetened whipped
cream, or non-dairy whipped topping atop the mousse just before serving.
Sprinkle tops with Chocolate Curls (optional).
Date: April 3, 2002