This is heavenly… even more so because it literally takes only minutes to make. I found this on Valerie’s Attempts at Pondering a while back and bookmarked it to try. I have now made it three times… I don’t even want to know how many calories my husband and I have consumed. But every bite was simply divine. A word to the wise: Valerie says it doesn’t work properly if you use chocolate with nuts/toffee. So I would heed her advice. For any of you who were wondering, the chocolate in the picture is in fact Symphony with nuts and toffee, but I didn’t actually use it to make the mousse. I had some leftover from making Toasted Coconut Symphony Balls for Valentine’s. :)
Mousse in Almost a Minute
Submitted by Mindy ~ The Sisters Cafe
1 7-oz. Hershey’s Symphony Creamy Milk Chocolate Candy Bar (Plain – no nuts or toffee)
2 cups heavy cream, whipped (I whipped to stiff peaks)
In a small saucepan, melt the chocolate over low heat.
Or if you prefer the microwave (as I do), microwave the chocolate for 2 minutes at 50% power. Stir until all the chocolate is melted and the bowl is no longer hot. If needed, microwave at 30 second intervals on 50% power until fully melted.
Gradually add melted chocolate to whipped cream. I am still not sure the best way to do this. I tried mixing it with the electric mixer, and it worked great once and not so great once (I think I overmixed and it started to turn to butter). I also tried folding it in, which worked ok, too. Let me know what you did and we’ll figure out which is best. :)
It is now ready to serve or refrigerate.
* Put in a parfait glass and top with raspberries, chocolate shavings, cookies, etc.
*Pour into a pie crust and top with fruit – strawberries, raspberries, etc.
*Smooth between layers of baked puff pastry.
*Add a sprinkle of cinnamon when mixing.
*Use in place of white chocolate mousse for tartlettes (recipe here)
*Use as a chocolate whipped cream on any dessert that calls for good old fashioned whipped cream
Recipe Source: Valerie’s Attempt at Pondering