| | Directions | | For mousse, combine chocolate, vanilla, and salt in food processor. Bring 1 cup cream to a boil in a small heavy saucepan. With processor running, gradually pour hot cream through feedtube and process until chocolate is melted and smooth. Transfer mixture to large bowl and cool to room temperature, stirring occasionally. Beat 2 cups cream with sugar in large bowl until stiff peaks form. Fold into chocolate mixture. Pour mousse into 10 small serving bowls and chill until fully set (about 6 hours). Beat remaining cream until firm, then top each serving with rosettes, if desired. Garnish with chocolate curls. MINTY MOUSSE PIE OPTION: If you'd rather serve this mousse in a pie form... For crust, preheat oven to 350°. Butter 9-inch springform pan. Finely grind cookies in processor. Add butter and process until mixture is evenly moistened. Press crumbs into bottom of pan to form a thin crust. Bake 5 minutes, then cool completely on rack. Fill with mousse made as above. |
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| Ingredients | | - |  | 12 ounces cooking chocolate, chopped |
| - | | 1 teaspoon vanilla |
| - | | pinch of salt |
| - | | 3 3/4 cups heavy cream |
| - | | 1/4 cup sugar |
| - | | MINTY MOUSSE PIE OPTION |
| - | | 21 chocolate-covered mint cookies |
| - | | 2 tablespoons softened butter |
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