Silver Spoon Chocolate Mousse
6 oz dark or semisweet pieces
2 tbs butter
3 tbs water
1 cup heavy cream
Fresh violets, pansies for garnish
Place chocolate, butter, and water in a small saucepan pan, and heat over medium heat until smooth. Set aside to cool.
Whip cream to stiff peaks. Take a small amount of cream and gently stir into chocolate to lighten. Carefully fold remaining cream into chocolate until no streaks remain. Refrigerate at least 2-3 hours to set.
Scoop chocolate mousse with silver spoons. Place onto serving platter, marble or slate tile, sprinkle with fresh flowers and serve immediately or cover lightly with plastic wrap and refrigerate until ready to serve.
Recipe by Amy Richardson