Guest guest Posted January 9, 2007 Report Share Posted January 9, 2007 Easy Dark Chocolate Mousse Makes 4 servings 1 tablespoon Crisco Pure Canola Oil 1/2 cup dark chocolate syrup 1-1/2 cups cold heavy cream Whisk together oil and chocolate syrup in small bowl until well blended. Whip cream in large bowl until soft peaks form. Slowly fold chocolate mixture into whipped cream. Refrigerate at least 1 hour before serving. Mousse can be made up to 2 days in advance and stored in refrigerator. If mousse separates, stir until blended. Quote Link to comment Share on other sites More sharing options...
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