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

  1. 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
  2. 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
  3. With an electric mixer, whip the cream and vanilla until it’s, well, whipped cream
  4. 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
  5. Pour the mixture into individual ramekins or a large bowl
  6. Freeze for 3-5 hours, or until it has the texture of ice cream

Serve with whipped cream, or fresh raspberries