CHOCOLATE MOUSSE FOR THE INDOLENT!!

RECIPE:

INGREDIENTS:

SEMI-SWEET DARK CHOCOLATE-100-115 gm.

HEAVY WHIPPING CREAM/WHIPPING CREAM POWDER-125 gm.

POWDERED SUGAR - 1 TABLESPOON.

VANILLA EXTRACT-1/2 TEASPOON

UNSALTED BUTTER- 2-1/2 TABLESPOONS

NOW ALL LAZY PEOPLE LIKE ME HAVE TO DO IS: MELT THE DARK CHOCOLATE OVER A DOUBLE BOILER WITH THE UNSALTED BUTTER. STIR IN BETWEEN TO HELP ALONG THE PROCESS. MAKE SURE TO CHOP THE DARK CHOCOLATE TO SMALL PIECES TO HELP ALONG THE MELTING PROCESS.

*AFTER THE CHOCOLATE IS MELTED INTO A SYRUPY CONSISTENCY, SHOVE IT INTO THE REFRIGERATOR TO JUST COOL DOWN.

*WHIP THE HEAVY CREAM AND THE VANILLA EXTRACT TOGETHER IN A ELECTRIC BEATER 1 MINUTE AT LOW SPEED AND THEN 3 TO 4 MINUTES AT HIGH SPEED. THE UTENSILS AND THE WIRE WHISK USED FOR WHIPPING SHOULD BE CHILLED AND DRY .ADD THE POWDERED SUGAR AND WHIP AGAIN TILL SOFT PEAKS FORM.

TAKE THE MELTED CHOCOLATE OUT OF THE REFRIGERATOR AND BEAT IT WITH A FORK OR WIRE WHISK TILL SMOOTH.

*ADD A LITTLE WHIPPED CREAM TO THE MELTED CHOCOLATE AND VIGOROUSLY MIX SO AS TO LOOSEN THE MIXTURE. THEN ADD THE REST OF THE WHIPPED CREAM AND FOLD IT WITH A SPATULA.

* MAKE SURE TO ONLY FOLD THE MIXTURE AND NOT TO BEAT IT OR MIX IN ANY OTHER WAY, CAUSE THE WHOLE THING WILL DEFLATE.

TAKE TIME TO DO THE FOLDING...

AFTER THAT POUR INTO A BOWL OF CHOICE AND LET IT SET OVERNIGHT IN THE FRIDGE(DO NOT FREEZE)