Triple Chocolate Mousse

Sweeten your holiday dinners with this yummy dessert and Indulge in 3 layers of  velvety goodness.

Dark Chocolate Ganache:

So what are the general guidelines for making ganache?  Joyofbaking.com says: To make a glaze or coating: use one part cream to three parts chocolate. To make a truffle filling: use one part cream to two parts chocolate. To make a light filling: use one part cream to one part chocolate. Ganache is widely used in the pastry kitchen. When barely warm and liquid ganache can be poured over a cake or torte for a smooth and shiny glaze. If cooled to room temperature it becomes a spreadable filling and frosting. Refrigerated ganache can be whipped for fillings and frostings or formed into truffles.

• 1/3 cup Dark chocolate (Cadbury Old Gold)
• 1/2 cup heavy cream
• 2 T butter

1. Chop chocolate into small even pieces. If using Cadbury, separate the small ‘blocks’ of chocolate.
2. Place the chopped chocolate in a medium sized heat-proof bowl.
3. Heat the cream and butter in a medium sized saucepan over medium heat.
4. Bring just to a boil.  Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes.
5. Stir until smooth and velvety and let cool slightly.
6. Transfer to jigger glasses, putting a tablespoon or so of ganache per glass.

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