Chocolate Mousse Recipe courtesy of Chef Geoff Gunn at the 2008 Taste of Tillamook County

Original Recipe courtesy of Chef Geoff Gunn at the 2008 Taste of Tillamook County

CHOCOLATE MOUSSE

Ingredients

1/4 cup heavy cream

8 oz. bittersweet chocolate, chopped

1 pint heavy cream

3 Tablespoons Cointreau or other orange liqueur

1 tsp. vanilla extract

1/2 cup sugar

Directions:

1.	In small sauce pan, heat 1/4 cup heavy cream and Cointreau to a boil. Watch carefully... as soon as cream starts to bubble, immediately remove pan from heat. Add chocolate and stir until smooth. Pour mixture into medium bowl and refrigerate until it is the consistency of pudding.

2.	While chocolate mixture is cooling, whip 1 pint heavy cream, 1/2 cup sugar, and 1 tsp. vanilla extract into medium-stiff peaks. Divide whipped cream into 2 equal portions, reserving one portion for topping. Gently fold one portion into cooled chocolate, slowly and gradually until completely combined.

3.	Spoon mousse into champagne flutes. Top with reserved whipped cream and garnish with mint sprig or candied orange slices.