Dark Chocolate Ganache Mousse

This recipe comes to us from chef Tom Guay of Vermont's Woodstock Inn. Follow this link to learn more about this wonderful resort.

2 pounds plus 8 oz. dark chocolate 7 cups heavy whipping cream 4 oz. butter strawberries or raspberries and whipped cream for garnish

Serves 12 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.