CHOCOLATE MOUSSE – DIRECTIONS

• In a small bowl, sprinkle the gelatin evenly over cold water. Let it sit for 5 minutes.
• Combine chocolate and sugar in a medium bowl, set aside.
• Bring 1 1/2 cup of the cream to a simmer in a small saucepan over medium-high heat, stirring occasionally to prevent a film from forming on the top
• Remove cream from heat, and add the softened gelatin. Stir until completely dissolved.
• Pour the cream over the chocolate and whisk until chocolate is melted and the mixture is smooth. If chocolate doesn’t melt and smooth completely, place your glass bowl over a pot with a few inches of bowling water (created a double boiler), and whisk until smooth.
• Cool to room temperature, stirring occasionally. The mixture will thicken slightly.
• Using an electric mixer or stand mixer fitted with the whisk attachment, whisk the remaining 3 cup cream at medium speed until mixture thickens, about 30 seconds. Increase the speed to high and whip until soft peaks form.
• Use a hand whisk to mix in 1/3 of the whipped cream into the chocolate mixture.
• Next, use a rubber spatula to fold the remaining whipped cream into the chocolate mixture until completely incorporated.