Jacques Torres' Chocolate Mousse

You can buy prepared chocolate cups in most fancy-foods stores, or use the mousse to fill a cake or a sweet pastry shell. This recipe contains no sugar - if you want a sweeter mousse, you can use a sweeter variety of chocolate.

14 ounces bittersweet chocolate, melted
1 quart heavy cream
Prepared chocolate cups
Raspberries or other berries, to taste

Using an electric mixer or whisk, whip the quart of cream to soft peaks. Add about 1/3 of the whipped cream to the melted chocolate. Fold gently with a rubber spatula. Gently combine the mixture with the remaining cream (do not over-mix or you will deflate the cream). Spoon into serving dishes. If you are feeling ambitious, place the mixture in a large pastry bag or cornet (a piece of parchment paper rolled into a cone, with a cut tip) and pipe the mousse into the prepared chocolate cups or pastry shell. Top with berries and serve.

Yield: About 10 cups.