Chocolate Mousse
2/3 Cup 35% cream
6 oz chocolate (dark, white, or milk or mix as desired. The better the chocolate, the better the taste!)
2 Cups whipping cream
warm the 35% cream over low heat. Add chocolate and stir gently to melt. Allow to cool to room temperature.
Whip the whipping cream (but it should not make firm peaks). Add the chocolate mixture and fold in. Refridgerate 1 to 2 hours. Enjoy!
You can customize with lemon, lime, orange, Grand Marnier... by adding the flavour to the room temperature cream and allowing it to infuse for 15 minuted before adding the chocolate.
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