265 grams (9.35 oz) of a high quality bittersweet chocolate**
1 C water
Melt chocolate in water
Pour into bowl sitting an ice bath.
Whisk until thick...about 3-5 minutes.
She says you can use a stick blender with a whisk.
Stable for a few days.
**Marilyn: If you're not used to a full bitter chocolate, use 60-65% chocolate
http://www.nytimes.com/video/2013/02/08/dining/100000002036589/chocolate-mousse.html?WT.mc_id=VI-D-I-NYT-MOD-MOD-M307-ROS-0513-HDR&WT.mc_ev=click&WT.mc_c=217405
1 C water
Melt chocolate in water
Pour into bowl sitting an ice bath.
Whisk until thick...about 3-5 minutes.
She says you can use a stick blender with a whisk.
Stable for a few days.
**Marilyn: If you're not used to a full bitter chocolate, use 60-65% chocolate
http://www.nytimes.com/video/2013/02/08/dining/100000002036589/chocolate-mousse.html?WT.mc_id=VI-D-I-NYT-MOD-MOD-M307-ROS-0513-HDR&WT.mc_ev=click&WT.mc_c=217405