CHOCOLATE MOUSSE

Adapted from Jacques Torres and MrChocolate.com)

14 ounces bittersweet chocolate, melted
1 quart heavy cream
Raspberries or other berries, to taste.

Melt the chocolate over a hot water bath to about 125 degrees. Using an electric mixer or whisk, whip the quart of cream to soft peaks. Add about 1/3 of the whipped cream to the melted chocolate. Fold gently with a rubber spatula. Gently combine the mixture with the remaining cream (do not over mix or you will deflate the cream). Place the mixture in a large pastry bag or cornet (a piece of parchment paper rolled into a cone, with a cut tip). Pipe the mousse into cups. Top with berries and serve.

Yield: About 10 cups.