I had some leftover chocolate from the charity truffles. And then there was the cream, whipping cream I found in the 'fridge, about to go bad. I decided a nice chocolate mousse was in order. So here we go.
Chocolate was melted over the double boiler and then allowed to cool to luke warm temperature.
And then off to the refrigerator to cool and smooth out. It looks good at this point. And it eats good too.