Dark Chocolate Mousse
1 pint heavy whipping cream
¾ sugar
3 oz Bakers Unsweetened Chocolate squares (Orange box)
Melt chocolate in a double-boiler
While chocolate is melting place cream and sugar in mixer fitted with a balloon whip. Whip on medium speed for 2-3 minute to dissolve sugar then turn to high and whip until medium-hard peaks form.
Now for the hard part. Remove chocolate from heat. Using a wire whisk, transfer approximately 1 1 ½ cups of whipping cream to the bowl with the melted chocolate and mix quickly with whisk until thoroughly combined. If you add too much the chocolate will seize if you add too little then it will not combined well with the whipped cream either one will leave you with great tasting, but grainy mousse.
Pour the chocolate mixture into the bowl with the remaining whipped cream and gently fold until it is all combined.
White Chocolate Mouse
1 pint heavy whipping cream
10 oz white chocolate squares (I use Bakers brand)
2-4oz Rum
Place rum and chocolate in top of double boiler and heat until chocolate is melted and smooth.
Whip cream in a mixer with balloon whip until hard peaks form
Using a whisk transfer about 1/3 of the whipped cream to the bowl with the chocolate (The white chocolate is not a critical as the dark chocolate) Mix thoroughly with the whisk.
Pour the chocolate mixture into the bowl with the remaining whipped cream and gently fold until it is all combined. The White chocolate mousse will be runny at this point but will set up in the refrigerator.
Chill and enjoy!
