This recipe was adapted from one given to me by the pastry chef at Anthos, an excellent Greek restaurant here in New York, for a piece I wrote for the Times. It couldn’t be simpler to make, but the results are spectacular -- you use nothing but good quality dark chocolate, a little milk and some heavy cream, ending up with essentially a whipped ganache. <br /> <br />Back when I used to make chocolate mousse a lot for dinner parties and catering gigs, I often folded in a splash of Cointreau and some chocolate shards, which I thought gave it some extra oomph. I hope you enjoy it!

Share: