chocolate frozen mousse (and variation)

How To Make chocolate frozen mousse (and variation)

• 1

  Break chocolate into small pieces. You can use chocolate chips. Put chocolate
  and salt into blender container. Heat cream just to boiling point and pour into
  blender. Whip for about 1 minute. Chocolate will be entirely melted. Add egg
  yolks and beat for another thirty seconds. Pour mixture into the large bowl of
  mixer and refrigerate until mixture is cold and thickened. (Note: This recipe
  can be simplified further by cooling the chocolate cream in the blender
  container and whip it up in the blender. However, make certain your container
  holds at least 5 to 6 cups.) Remove bowl from refrigerator and beat chocolate
  cream until light and fluffy. Set 12 paper muffin cups in muffin pan and divide
  mixture into cups. Place muffin pan in freezer and freeze until solid. When
  completely frozen you can remove mousse cups from muffin pan and store them in
  freezer in double plastic bags. When ready to serve, remove paper cups and place
  mousse in lovely stemmed glass or dessert dish. You can serve it with a teaspoon
  of Crème de Cacao Liqueur over the top and sprinkle with some shaved chocolate.
  Serves 12
  Mocha Frozen Mousse:
  Follow above directions, except heat cream with 1 t. dry instant coffee. Proceed
  in same manner to freeze. Serve with a coffee liqueur.
  Source: Renny Darling
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