Jacques Torres’ Chocolate Mousse

You can buy prepared chocolate cups in most fancy-foods stores, or use the mousse to fill a cake or a sweet pastry shell. This recipe contains no sugar – if you want a sweeter mousse, you can use a sweeter variety of chocolate.

14 ounces bittersweet chocolate, melted
1 quart heavy cream
Prepared chocolate cups, pastry shells or meringue nests
Raspberries or other berries, to taste

Using an electric mixer or whisk, whip the quart of cream to soft peaks. Add about 1/3 of the whipped cream to the melted chocolate. Fold gently with a rubber spatula. Gently combine the mixture with the remaining cream (do not over-mix or you will deflate the cream). Spoon into serving dishes. If you are feeling ambitious, place the mixture in a large pastry bag or cornet (a piece of parchment paper rolled into a cone, with a cut tip) and pipe the mousse into the prepared chocolate cups or pastry shell. Top with berries and serve.

Yield: About 10 cups.

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