60-Second Chocolate Mousse
Posted by Tracy- November 22, 2000

The classic French version of this heavenly dessert takes forever to make and you still have a big mess to clean up. This one takes only 60 seconds and you can't tell the difference!

1 c. semi-sweet chocolate chips or pieces (6 oz.)
1 egg
1 c. heavy cream
1 tsp. vanilla or 1 Tbsp. liqueur (Grand Marnier, Cognac, Amaretto, Kahlua, etc.)

Place the chocolate, egg and flavoring in a blender or food processor. In a saucepan or microwave oven, scald the cream until little bubbles form around the edges, but do not boil it. With the machine running, pour in the hot cream and blend for 1 minute until the chocolate is melted and smooth. Pour the chocolate mousse into 4 individual serving glasses or bowls. Cool slightly, then cover with plastic wrap. Refrigerate the mousse for several hours until set. If you prefer, the mousse can be made ahead and stored in the freezer for later use. Before serving, top with whipped cream and shaved chocolate or Chocolate Leaves. Makes 4 servings.

Idea: This makes a very thick mousse. If you prefer to lighten it a little, beat 2 egg whites until stiff but not dry and fold into the mousse before refrigerating. This also increases the number of servings.

This recipe is excerpted from The Everyday Gourmet (R) by Kathleen Perry, published by Warner Books, l986.

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