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Chocolate Mousse


8 oz semi-sweet chocolate - chopped

1 Tsp vanilla

2 cups chilled heavy cream

2 Tbsp Cognac or brandy

1/4 cup powdered sugar


Put the 8 ounces of chocolate in a large bowl.

In a small saucepan, bring 1/2 cup of the cream, the brandy, and vanilla to a boil over medium high heat.

Pour the hot cream mixture over the chocolate and set it aside for 5 minutes before whisking until smooth.

Cool the chocolate mixture to room temperature,whisking ccasionally.

In a large bowl,beat the remaining 1 1/2 cups cream until it holds a soft peak.

Sift the sugar over the cream, and continue beating until slightly thicker taking care not to over whip the cream.

Fold a third of the whipped cream into the chocolate to lighten the mixture.

Fold in the remaining cream.

Chill until ready to serve.

Variation - Omit cognac,use 6 Tbsp water and 2 Tsp vanilla.

Melt the water and chocolate over medium heat and stir in vanilla.

Whip the cream to soft peaks and slowly incorporate the powdered sugar.

Gently fold in the chocolate.