A chocolate mousse for every mood

This classic, easy-to-make, irresistible French dessert is yours to customize

Three servings of chocolate mousse, served in glass tumblers, topped with whipped cream and cacao nibs
Three servings of chocolate mousse, served in glass tumblers, topped with whipped cream and cacao nibs
Chocolate mousse served in an etched Champagne coupe, topped with whipped cream and dried rose petals
Chocolate mousse served in an etched Champagne coupe, topped with whipped cream and dried rose petals

Your Favorite Chocolate Mousse

The only sugar in this recipe is what’s already in the two bars of chocolate you use, so choose chocolate with a sweetness level you like. Most dark-chocolate-lovers will want to use two 3.5-ounce bars of chocolate with about 70 to 72% cacao. I like to use one of those and one bar of 85% cacao chocolate — the super dark-chocolate-lovers kind.

Ingredients

Two 3.5-ounce bars of chocolate as dark as you like — from 60% cacao to 85% cacao, or a combination, roughly chopped

Instructions

1. Place the chocolate in a heat-proof, medium bowl with the liqueur (or other flavoring) and water, and melt slowly and gently over barely simmering water in a double boiler. Alternatively, you can melt it in a microwave, if you have one with a medium setting. Be sure to heat gently or the chocolate may seize. You want it to be smooth and glossy. (If it happens to seize up, whisk in boiling water a teaspoon at a time until it’s smooth and glossy.) Set aside.

James Beard Award-winning journalist, author, cook and consultant, Leslie is founder of cookswithoutborders.com.

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