CHOCOLATE MOUSSE

From Executive Pastry Chef Leslie Steh of Colette Grand Cafe, Toronto

265 grams good quality bittersweet chocolate (70% cocoa solids), coarsely chopped 1 cup water 4 Tbsp sugar (optional)

METHOD:

1. Fill a large bowl with ice and water. Set a slightly larger bowl on top. The bottom of the lar- ger bowl should touch the iced water. Set aside.

2. In a medium-sized saucepan, combine together the chocolate, water, sugar (if using). Set the saucepan over medium heat, stirring occasionally, until the chocolate has melted.

3. Pour the chocolate mixture into the top bowl. Whisk with a wire whisk or an electric handheld mixer until thick. Keep an eye on the texture of the mixture as you’re whipping — do not over mix! If you whisk too much, you run the risk of the mousse becoming grainy. If the mixture becomes grainy, transfer the mixture back to the saucepan and place back over the heat. Heat the mixture until half of the mixture has melted and then transfer back to bowl and whisk again briefly. (Since this recipe can be tricky, it might be best to let kids help out with the presentation once the mousse is prepared — see “notes.”)

4. Divide evenly among serving cups and enjoy!

Notes: Mousse should be served in a pretty glass. Everyone can get creative with the varieties of toppings, like fruit, cookies, caramel, marshmallow fluff or whatever they like. Buy the best chocolate you can and try the recipe with different kinds as it will be a different flavour each time.