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CHOCOLATE
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Step 1
With a recipe from Larousse Gastronomique, this classic dessert is a great last minute addition to any meal. The basics for Four Servings: 100g of 70% chocolate, 2 Tbsp water, 75g fine sugar, 3 Tbsp water and 375mL heavy cream. 
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Step 2
Start with Chantilly Cream: In a large bowl, whip cream with whisk. Add the 50g of sugar slowly until fully incorporated. Your looking for stiff peaks. Keep chilled in the fridge. 
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Step 3
In a small pot, under low heat, add two Tbsp. of water, bring to a boil, shut off, add chocolate and stir slowly until fully incorporated. Add the other three Tbsp. of water and remaining 25g of sugar and stir slowly until fully incorporated. No lumps. Set aside in a bowl in the fridge. 
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Step 4
Once the Chocolate mix from step three is fully chilled (about 10 minutes), remove from fridge. Take 25% of chantilly and fold into chocolate mix, going slowly; never mix. Then once fully incorporated, at the remaining 75% of Chantilly cream, using the same folding technique. Spoon mixture in containers of choice. 
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Step 5
Chill for at least three hours and serve with any choice of cream or fruit complements. Make sure not to forget the mint; adds a beautiful textural, colourful and flavourful contrast to the rich and creamy chocolate mousse. 
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CHOCOLATE
MOUSSE Luscious, delicious, and oh so tasty Chocolate Mousse! 
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