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Quick Chocolate Mousse with Crystallized Ginger
Roland Mesnier, Dessert University

Begin 1-2 hours before serving
Serves 6

(Although there are only three ingredients in this recipe, you must handle them carefully for best results. The chocolate should be a little warm to the touch; otherwise it may set before you have a chance to fold it into the whipped cream, resulting in a grainy mousse. For the same reason, let the cream come to room temperature before you whip it. If it is too cold, it might cause the chocolate to harden too quickly.)

• 4 ounces semisweet or bittersweet chocolate, finely chopped
• 1 cup heavy cream, at room temperature
• 2 teaspoons finely chopped crystallized ginger

1) Pour 2 inches of water into a medium saucepan and bring to a bare simmer. Place the chocolate in a stainless steel bowl that is big enough to rest on top of the saucepan, and place it over the simmering water, making sure that the bowl doesn’t touch the water. Heat, whisking occasionally until the chocolate is just warm to the touch, between 95 and 100 degrees on a candy thermometer.

2) Whip the heavy cream with an electric mixer until it holds soft peaks. Add the whipped cream and the ginger to the chocolate all at once, and quickly whisk together. Scrape the mousse into a large serving bowl or individual goblets. Serve immediately, or refrigerate, uncovered, for up to 1 day before serving.

Chocolate pieces