Chocolate Mousse




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Two ingredients. Recipes do not have to be complex to be luxurious. This recipe is egg-free—so you do not have to worry about lightly-cooked eggs.

1 cup of semisweet chocolate chips
2 cups of whipping cream

Put the chocolate chips and 1/2 cup of the whipping cream in a 3-quart saucepan and heat on low heat, stirring, until the chocolate is just melted and blended with the cream; remove from heat and let it cool to lukewarm. Beat the remaining 1 1/2 cups whipping cream until stiff. Stir the whipped cream into the chocolate mixture until it is barely mixed. Refrigerate at least 8 hours or overnight.

This recipe is from the cookbook Old And New Recipes. The cookbook has 12 more recipes that use chocolate. To learn more about it, and for more free recipes, please go to All About Old And New Recipes. See also Tim's Cooking Blog. And if you already know all you need to know about the cookbook...








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