Hippo Pot De Mousse
Yield
6 servingsPrep
10 minCook
10 minReady
1 hrsTrans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | ounces |
semi-sweet chocolate
semi-sweet, null, null |
|
| 2 | ounces |
chocolate, bittersweet
|
|
| 2 | cups |
heavy whipping cream
|
|
| 1 | teaspoon |
almond extract
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 115.6 | ml/g |
semi-sweet chocolate
semi-sweet, null, null |
|
| 57.8 | ml/g |
chocolate, bittersweet
|
|
| 473 | ml |
heavy whipping cream
|
|
| 5 | ml |
almond extract
|
*
|
Directions
Melt the chocolate together in the top of a double boiler.
Be careful to do this slowly, so as not to burn the chocolate, and to keep all moisture away from the pot.
Let the chocolate cool for five minutes.
While the chocolate cools, whip the cream and almond extract together until very stiff.
Gently fold the cooled chocolate into the whipped cream.
There will be many flecks of chocolate in the mixture.
If you're not going to eat it all yourself, spoon into six large wine glasses.
Chill one hour.
