Eggless Chocolate Mousse

I don't know about you, but I'm not big on raw eggs in my desserts. Sometimes it can't be avoided. For example, I wouldn't turn down a traditional chocolate mousse handed to me by anyone for anything...EVER. But when I make mousse, I prefer to make it simple: chocolate, heavy cream, sugar, vanilla and a touch of butter. Use the best quality chocolate you can.





Ingredients:
10 oz. heavy cream (35%)
2 tbsp. sugar
1 tsp. vanilla
5 oz. semi-sweet chocolate
1 tsp. butter

Step 1
Break up chocolate into small pieces and place it in a double boiler. (Fill a pot with about an inch of water and turn it onto medium heat. Place a stainless steel bowl overtop, and you've got a double boiler). Make sure there is absolutely NO water in the chocolate bowl or nasty things will happen. Water and chocolate do not friends make.

Step 2
Pour the whipping cream in a mixer and set it on high. Whip it until it's nice and stiff (about 2 minutes), adding the vanilla and sugar about halfway through the process.

Step 3
Remove the bowl of chocolate from the double boiler once it's thoroughly melted. Add butter to the chocolate and mix well with a rubber spatula.

Step 4
Fold the whipped cream into the chocolate carefully until just incorporated. Garnish with shaved chocolate and whipped cream if you're so inclined.