Chocolate Mousse Recipe
Chocolate mousse recipe simple and easy to make.
- Put a three-quart mould in a wooden pail, first lining the bottom with fine ice and a thin layer of coarse salt.
- Pack the space between the mould and the pail solidly with fine ice and coarse salt, using two quarts of salt and ice enough to fill the space.
- Whip one quart of cream, and drain it in a sieve.
- Whip again all the cream that drains through.
- Put in a small pan one ounce of chocolate, three tablespoonfuls of sugar and one of boiling water, and stir over a hot fire until smooth and glossy.
- Add three tablespoonfuls of cream.
- Sprinkle a cupful of powdered sugar over the whipped cream.
- Pour the chocolate in a thin stream into the cream, and stir gently until well mixed.
- Wipe out the chilled mould, and turn the cream into it.
- Cover, and then place a little ice lightly on top.
- Wet a piece of carpet in water, and cover the top of the pail.
- Set away for three or four hours; then take the mould from the ice, dip it in cold water, wipe, and then turn the mousse out on a flat dish.