Decadent Chocolate Mousse
Chef Ghyslain Maurais, Ghyslain on Market
12 ounces 64% dark chocolate, shaved
12 ounces whipped cream
8 ounces heavy cream
1. In a saucepan, bring the heavy cream to a boil.
2. Pour chocolate shavings over the cream to create a ganache. Cover and let stand for 5 minutes.
3. With a whisk, mix the ganache well. Slowly fold in the whipped cream with a spatula, one-third at a time.
4. Refrigerate for 4 hours before serving.