Dark Chocolate Mouse

3 oz unsweetened chocolate, broken into ½ oz pieces
2 cups heavy cream
¾ cup sugar

Heat 1 inch of water in the bottom half of a double boiler over medium heat. Place the unsweetened chocolate in the top half of the double boiler. Tightly cover the top with plastic wrap and allow to heat for 4 to 5 minutes. Remove from heat and stir until smooth. Transfer the melted chocolate to a stainless steel bowl, using a rubber spatula to remove all of the chocolate from the double boiler.

Place the heavy cream and sugar in a well chilled bowl of an electric mixer with the whisk attachment. Mix on medium speed until soft peaks form, about 4 to 5 minutes.

Using a hand-held whisk, vigorously whisk 1 ½ cups of the whipped cream into the melted chocolate, scrape down the bowl with a rubber spatula, and continue to whisk until the cream and chocolate are completely incorporated. Add the combined whipped cream and chocolate to the remaining whipped cream and fold until smooth.

Transfer to a plastic container and chill 2 to 3 hours before serving.

Rosemary Ravsten

The Best Hot Chocolate Ever

10 oz best quality bitter-sweet or semi-sweet chocolate, chopped
2 quarts milk
1 tsp vanilla

Combine chocolate and milk in a large saucepan over medium heat. Whisk until chocolate is melted and milk is very hot and frothy, about 20 minutes. Remove from heat and add vanilla; pour into blender, filling halfway. Blend holding lid in place (the hot liquid will expand) until frothy. Serve immediately. Blend remaining mixture and serve.

Rosemary Ravsten