Sunday, February 12, 2012

60-SECOND CHOCOLATE MOUSSE


60-SECOND CHOCOLATE MOUSSE

Serves 4
6 oz semisweet chocolate chips
1 egg
1 cup heavy whipping cream
½ tsp vanilla extract

In a blender, place the chocolate chips, and add the egg and vanilla. Cover with the lid of the blender, and blend to mix thoroughly.

In a small, heavy-bottomed saucepan, heat the cream until it is very hot, but below the boiling point (little bubbles will form around the edges).

Adjust the blender speed to “high” – then add the hot cream by pouring it slowly through the hole in the lid. Blend until mixture is smooth.

Pour into wine glasses or attractive serving bowls; chill until firm

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