Faux Chocolate Mousse

submitted by Mary Reid

minorly adapted by Katy Lonergan

preparation time: about 20 minutes

serves 8 to 10

12 ounces Ghirardelli semi-sweet chocolate chips

¾ cup whipping cream

6 eggs, yolks and whites separated

½ teaspoon almond extract

½ teaspoon vanilla extract

pinch of Cayenne (optional)

2 tablespoons sugar

fresh berries (optional)

fresh mint (optional)

whipped cream (optional)

Put the chocolate chips into a Cuisinart and pulse.

In a small saucepan, heat cream just to boil. If saucepan has a spout, pour cream from pan into Cuisinart while running one minute. Otherwise, transfer heated cream from saucepan to a glass measuring cup and then pour cream into Cuisinart while running one minute. Add egg yolks one at a time. Add vanilla and almond extract. Add cayenne (if using). Continue until blended.

In a medium to large bowl, using an electric mixer, beat egg whites and sugar. Fold chocolate mixture and egg white mixture together and put into serving bowl or into individual ramekins. Chill in refrigerator until firm, approximately 2 hours.

When ready to serve, top with fresh berries, mint, and whipped cream, as desired.

This is a smooth and fairly sweet mousse. You could substitute bittersweet chocolate chips, if prefer a less sweet version.

Alternatively, you may wish to add a pinch of cayenne to balance out the sweetness if using semi-sweet chocolate chips.