Milk Chocolate Mousse

Cooking Instructions

Chill medium bowl and beater(s) for a handheld electric mixer for at least 20 minutes.

In medium microwaveable bowl, combine finely chopped chocolates and salt. Microwave at 50% (medium) power for one minute; stir thoroughly. Continue microwaving at 50% (medium) power for further short intervals, stirring very well after each, until chocolate is almost melted. Continue stirring until chocolate is melted and smooth. All at once, add hot water. Stir in well until blended and smooth (when you first add the hot water, chocolate will seize and clump; keep stirring it in, scraping bottom and sides of bowl with rubber spatula. Chocolate should smooth out as you keep stirring. If you simply cannot get it smooth, process at high speed in workbowl of food processor fitted with steel blade just until smooth.) Set chocolate mixture aside to cool to room temperature (if it is at all warm when added to the whipped cream, it can deflate it).

In chilled bowl with chilled beater(s), beat cream at high speed just until you can see traces of beater marks in the cream. All at once, add cooled chocolate mixture. Continue beating at high speed just until mousse holds a soft peak (chocolate mixture will probably not be entirely combined with cream at this point, but that's OK). Working quickly, fold chocolate mixture into cream with a rubber spatula just until mousse is of an even color.

Portion mousse into small ramekins or small stemmed glasses. Chill at least two hours, covering tightly when cold. To serve, garnish each portion with a bit of shaved or grated milk chocolate or a few small milk chocolate curls. Store in refrigerator for up to a few days; freeze for longer storage.