Quick Chocolate Mousse
Before Tracy learned to cook, she learned to love to eat. She is an instructor for a culinary program for children and teens.
- Servings Makes 4 to 6 servings
Ingredients
For the mousse:
- 355 ml (⅔ cup) confectioners sugar
- 79 ml (⅓ cup) Dutch-process cocoa
- 315 ml (1⅓ cups) well-chilled whipping cream
For the topping:
- 10 ml (2 teaspoons) confectioners sugar
- 59 ml (¼ cup) whipping cream
- Fresh raspberries
Preparation
1. For the mousse: Sift together the confectioners sugar and the cocoa. Place in a large mixing bowl and add the cream. Beat until the mixture forms soft peaks (do not whip too stiff!). Pipe or spoon into bowls.
2. For the topping: Combine the confectioners sugar and cream in a small bowl and whisk into soft peaks. Add a rosette or dollop to the top of each bowl of mousse. Refrigerate for 1 hour. Top each bowl with a few raspberries, and serve.
Tracy Cates
Tracy Cates grew up in a food-centric family where, before she learned to cook, she learned to love to eat. After leaving home, armed with a natural sense for food, a love for feeding people, and a keen wanderlust, she cooked her way from the mountains of New Mexico to the city of Kyoto, Japan, to the bluffs of the Mississippi in Wisconsin and back to her home in the San Francisco Bay Area. She is now an instructor in the Paulding Company Cook! Culinary Programs for children and teens. http://pauldingandco.com/cook
Courtesy photo
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