Hippo Pot De Mousse

• 4 oz. semisweet chocolate
• 2 oz. bittersweet chocolate
• 2 cups heavy cream, well chilled
• 1 tsp. almond extract (optional)

1. 1.
2. Melt the chocolate together in the top of a double boiler.
3. Be careful to do this slowly, so as not to burn the chocolate, and to keep all moisture away from the pot.
4. Let the chocolate cool for five minutes.
5. 2.
6. While the chocolate cools, whip the cream and almond extract togetheruntil very stiff.
7. 3.
8. Gently fold the cooled chocolate into the whipped cream.
9. There will be many flecks of chocolate in the mixture.
10. 4.
11. If you're not going to eat it all yourself, spoon into six large wine glasses.
12. Chill one hour.

semisweet chocolate, bittersweet chocolate, heavy cream, almond

Taken from www.foodgeeks.com/recipes/2401 (may not work)