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SERVES:
Makes approx. 6-8 cups

INGREDIENTS:

• 3 cups heavy cream


• 12-ounces chocolate chips (bittersweet or semisweet for deeper chocolate flavor)


• 1 Tbs unflavored gelatin


• 2 Tbs brandy or bourbon or other liqueur


• 1 cup milk

PROCEDURE:

Add the 1 Tbs of gelatin to a small cup or bowl and add 2 Tbs of brandy to that.

Next, add the 12-ounces of chocolate chips to a medium sized mixing bowl and also use a small pot on the stove top to heat the 1 cup of milk until it just starts to simmer.

And then, just as the milk starts to simmer, turn the heat down a bit, add the gelatin and brandy and use a whisk to completely incorporate that and then pour the hot milk and gelatin mixture over the top of the chocolate chips.

After a minute whisk that up and then let that mixture cool down to room temperature, you could even pop it into the fridge to help move it along....and, while that is happening, use an electric mixer to whip 3 cups of heavy cream.

Whip that until it is nice and stiff but don't go too far because it can actually turn into butter.

Once the chocolate has cooled down to room temperature, add it to the bowl with the whipped cream and then very gently fold those two things together so that the chocolate is completely incorporated.

At this point you could fill wine glasses with the mousse and serve it like that or add it to a plastic wrap lined 9 x 5-inch loaf pan and then cover that with another layer of plastic wrap and put it in the fridge to set up for at least a few hours or overnight.

HINTS:

Make this a day ahead of time to make sure it really sets up in the fridge and then to serve, turn it upside down on a cutting board, remove the plastic wrap and slice it into individual servings.
Garnish with fresh berries if you like!