Decadent Chocolate Mousse

Chocolate and Whipped Cream make a lovely, rich combination. Add in a dash of coffee and you have a winner.

Ingredients:

2 cups sweetened whipping cream + more for garnish
15 ounces dark chocolate, chopped
1 tbsp coffee granules (I used Gevalia Hazelnut)
3 tablespoons butter
2 cups milk
3 teaspoons flavorless, granulated gelatin
1 tablespoon cornflour

Directions:

1. Whip cream to medium-stiff peaks and chill.

2. Dissolve cornflour in milk, add coffee and boil for one minute. Remove from heat, sieve and cool.

3. When partially cooled (but not completely), add the gelatin granules and mix well.

4. Mix chocolate and butter in a microwave safe bowl and melt by microwaving for about 2 minutes stirring every 30 seconds.

5. Mix the milk mixture into the chocolate and cool.

6. When cooled, add the mixture to the whipped cream and fold gently to mix well working fast, but gently.

7. Spoon the mousse in individual martini glasses and garnish with whipped cream piped out with a star icing tip. Top each glass with a cherry.

8. Chill for at least 4 hours before serving.

Tips:

Whipping the cream to only medium stiff peaks makes it easy to fold in the chocolate.