Put a three-quart mold in a wooden pail, first lining the bottom with fine ice and a thin layer of coarse salt. Pack the space between the mold 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 the sieve.
Place in a small pan, one ounce of your favorite dark Chocolate, three tablespoonfuls of sugar and one tablespoon of boiling water, and stir over a hot fire until chocolate is smooth and glossy. Add three tablespoonfuls of cream, stir and remove from heat.
Sprinkle a cupful of powdered sugar over the whipped cream. Pour the chocolate in a thin stream into the whipped cream, and stir gently until well mixed. Wipe out the chilled mold, and turn the chocolate cream mixture into it.
Cover, and then place a little ice lightly on top. Wet a piece of cloth in water, and cover the top of the pail. Set away for three or four hours; then take the mold from the ice, dip the mold in cold water, wipe dry, and then turn the mousse out on a flat dish.
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Article Source: ArticlesBase.com - Recipes: Chocolate Mousse
Raw Food Recipe - Chocolate Mousse Tart - Part 2
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