Dark Chocolate Ganache Mousse -

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Dark Chocolate Ganache Mousse

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By Chef Tom Guay

Posted July 23rd, 2007

FabulousFoods.com Recommends: The Ghirardelli Chocolate Cookbook: Recipes and History from America's Premier Chocolate Maker, by , (2007, Ten Speed Press)

The Ghirardelli Chocolate Cookbook: Recipes and History from America's Premier Chocolate Maker

Servings:	12
Author Notes:	This rich and decadent chocolate mousse recipe comes to us from Chef Tom Guay of Vermont's Woodstock Inn.
Ingredients:	2 pounds plus 8 ounces dark chocolate 7 cups heavy whipping cream 4 ounces butter strawberries or raspberries and whipped cream for garnish
Instructions:	In a heavy bottomed pot, bring cream and butter to a boil. Take off heat immediately. Add chocolate and stir until melted. Pour into a pan and refrigerate for 24 hours. Remove from refrigerator and whip with a beater at moderate speed until mixture forms peaks. Spoon or pipe with a pastry bag into red wine glasses. Top with whipped cream and fresh strawberries or raspberries. Berries can also be put into the bottom of the glass before filling.