Instant Chocolate Mousse

° Serves 4

This is the fastest-possible way to make chocolate mousse. It is simply a mixture of melted chocolate and whipped cream flavored with a little Grand Marnier, which complements the flavor of the chocolate well.

• 1 cup heavy cream
• ¾ cup half-and-half
• 8 ounces bittersweet chocolate, broken or cut into ½-inch pieces
• 1 tablespoon Grand Marnier or other orange liqueur
• A 1-ounce piece bittersweet or semisweet chocolate, for shaving
• ½ cup fresh raspberries, for garnish

Whip the cream with an electric mixer or with a whisk until it holds a peak but is not too firm. Refrigerate.

Heat the half-and-half in a small saucepan until hot. Remove the pan from the heat, add the chocolate pieces, and stir gently with a whisk until the chocolate has melted and the mixture is smooth. Add the Grand Marnier and mix well. Cool to room temperature, testing by dipping your finger into the mixture periodically. Transfer it to a bowl.

Add all the whipped cream to the melted chocolate in one stroke and fold together with a large rubber spatula to incorporate it well. Cover and refrigerate for about 2 hours to set before serving.

To serve, spoon the mousse into glass dessert bowls or goblets. For the garnish, run the blade of a vegetable peeler along the edge of the 1-ounce piece of chocolate, letting the shavings drop directly onto the mousse. Garnish with the raspberries and serve.

To create this smooth, rich mousse, you just fold whipped cream into a chocolate sauce.