Ingredients:
1 quart heavy cream
14 ounces bittersweet chocolate, melted
Instructions:
Whip the cream to soft peaks and add about 1/3 of the melted chocolate. Fold gently with a rubber spatula. Mix the remaining chocolate into the whipped cream. Mix only until combined, as you will deflate the cream if you overmix. Place the mousse in a large pastry bag and pipe into decorative serving cups.
Makes 6-8 servings.
Source: Jacques Torres
Date: October 27, 2002