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60 SECOND CHOCOLATE MOUSSE

marti

marti

60 SECOND CHOCOLATE MOUSSE

1 c. (6 oz.) semi-sweet chocolate pieces
1 egg
1 tbsp. vanilla or tbsp. orange or coffee flavored liqueur, cognac,
amaretto, or other liquer
1 c. heavy cream
Whipped cream, optional

Place chocolate, egg and vanilla in blender or food processor. Heat cream in
small saucepan over medium heat until small bubbles appear around edge. Do
not boil. With machine running, add hot cream. Blend until chocolate is
melted and mixture is smooth, about 1 minute.

Pour mousse into medium size bowl. Cool slightly. Cover with plastic wrap.
Refrigerate 2-3 hours until set. To serve: Spoon into individual wine
glasses
or dessert dishes. Top with whipped cream.
 
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