Chocolate Mousse for Mocha Cupcakes
Use this mousse to make our Mocha Cupcakes.
- Yield: Makes 3 3/4 cups
Source: Martha Stewart Weddings, Summer 2009
- 1 1/2 cups heavy cream, cold
- 8 ounces bittersweet chocolate, melted, warm
Whisk cream in a chilled medium bowl until soft peaks form. Pour in warm chocolate; fold to incorporate. Refrigerate just until cool, about 10 minutes (if you overchill, it will stiffen too much). Place in piping bag with a large plain tip and use immediately.