4-minute Chocolate Mousse

Step 2 Cream + Chocolate

It's difficult to chronicle the order of events. Angry Chef recommends this step before the next, but I prefer them in reverse order. I'll let you make up your own mind about it.

• Break the chocolate into small pieces and set aside.
• In a small saucepan, heat half of the cream until it begins to boil

Note: this happens faster if you preheat the saucepan before adding the cream

• Turn off the heat, add the chocolate pieces and stir until the chocolate has melted and the mixture is smooth.
• Pour the mixture into a bowl set over a large bowl of iced water and add the rest of the cream and Amaretto, if using.
• Using a hand-held electric whisk, beat the mixture to soft peaks. Remove the bowl from the iced water.

Comments

[guillotine]

i had a hard time beatting the mixture what might i of done rong

[jrogge1]

We also couldn't get it to form soft peaks. Not sure if we didn't get it cold enough?

[iluvmusic]

i dont have an electric beater i have a regular egg beater(think thats what its called) is it ok if i use that?

[KittyF]

a had beater SHOULD work, but it might take longer.

[JTurek]

You can also try Kahlua, or expresso to boost flavor instead of Amarretto.