Frozen Chocolate Mousse
from Simone “Simca” Beck
10 oz semisweet chocolate
4 tablespoons coffee (optional)
¾ cup sugar
2 cups heavy cream
¾ teaspoon vanilla
- Place the chocolate and (optional) coffee in a double boiler at a very low simmer (or a stainless steel bowl, sitting on a saucepan with 2” of water). Melt the chocolate, stirring occasionally until it’s smooth. Set this aside and keep it warm
- In a small, heavy saucepan, boil the sugar with ½ cup of water, until it reaches a temperature of 234°-240°. Pour the sugar into the chocolate, and mix it thoroughly. Carefully place the bowl over a bowl of ice cubes, and stir until this cold and very stiff. If you do this with ice water, be very careful not to get water into the chocolate
- With an electric mixer, whip the cream and vanilla until it’s, well, whipped cream
- Add the whipped cream, a large spoonful at a time, into the chocolate, until it becomes fluid again. Beat in the remaining cream until the mixture stirs more easily with a spoon
- Pour the mixture into individual ramekins or a large bowl
- Freeze for 3-5 hours, or until it has the texture of ice cream
Serve with whipped cream, or fresh raspberries