I wanted to make a chocolate mousse, but as I was melting chocolate, I relaized I had one egg left. What to do? I had heavy cream in the fridge, so this Bittersweet Symphony was born!
10 oz bittersweet chocolate (I used Guittards)
2 cups plus a splash of heavy cream, divided
2 HEAPING tablespoons of powder sugar
Splash of vanilla extract
Set a double boiler over barely simmering water to melt your chocolate. Keep an eye on the chocolate so it doesn't overheat, and stir occassionally.
As the chocolate is melting, add the powdered sugar and a splash of vanilla extract to 2 cups of heavy cream. Using a hand heald mixer, whip whip whip the heavy cream. Whip it past the stiff peaks stage, til the cream clumps. Stick it in the fridge.
The chocolate should be melted by now, so remove it from the heat. Allow to cool briefly, then add a splash of heavy cream to the melted chocolate. Combine the cream into the chocolate thoroughly. It will become noticebly thicker.
Remove the whipped cream from the fridge and add about 1/3 of the chocolate to it. Use the mixer to incorporate the chocolate into the cream. Add another third of the chocolate (1/2 of what's left that is!), and whip it in. Addd the rest of the chocolate and combine thoroughly, but don't overowrk it. Add the chocolate whipped cream to a piping bag equiped with a star shaped tip. Pipe into 6 to 8 dessert dishes and refrigerate until ready to serve!
This is a pretty rich dessert. Add shaved chocolate or serve with a handful of fresh berries. YUM!