Chocolate Cream Mousse
|For white chocolate mousse|
|White chocolate||3 1⁄2 Ounce (100 Gram)|
|Whipping cream||9 Fluid Ounce (250 Milliliter)|
|For milk chocolate mousse|
|Milk chocolate||4 1⁄2 Ounce (125 Gram)|
|For dark chocolate mousse|
|Dark chocolate||4 1⁄2 Ounce (Best Quality, 70% Cocoa Solids, 125 Gram)|
Each of the three chocolate mousses is made in the same way.
Melt the chocolate in a microwave, following the maker's instructions, or in a bowl set over a pan of barely simmering water (the bowl must not touch the water).
Using an electric whisk, whip the cream to a soft consistency - it should not be too stiff.
Add a third of the whipped cream to the chocolate and whisk to obtain a smooth, even texture.
Then add the remaining cream, stirring in gently with a wooden spoon.
Divide the chocolate cream mousses between the glasses containing the fruits on top
Chill in the refrigerator.