Chocolate mousse

This was rather a happy invention. Sort of: nothing is invented. Derivation. There. I have a clear conscience now.

You need:

1 friend who likes chocolate

1 small bar dark chocolate (85grams - the friend is small)

1 small carton cream (230ml)

1/4 cup of ground/powdered almonds

Whip the friend. I mean the cream. (First invite the friend to dinner.) Whip and chill the cream. Over scant heat, in a heavy-bottomed pot (the friend is not heavy-bottomed* because she eats small portions of things. My own bottom is behind me so I can't really tell you anything about it), melt the chocolate. Most books would tell you to do it over a bowl of boiling water. But I think if you watch it like a hawk you're OK. The chocolate must just be melted to the point of imminent collapse, where, at a touch of a wooden spoon, it gives up its shape and becomes soft. Sir it fast. Then whip it off the heat. Scrape it into the whipped cream and then mix it in completely with the whisk until all the lovely dark trails of chocolate in the white cream have blended into pale brown. Stir your powdered almonds in, and pour into little cups or shot-glass things for dessert. Chill again. It made three small glassesfull. So if you have a dinner for three, this is for you. Or if it's just you (and there are worse things), three days of chocolate cream!

* Which brings to mind Tant Sienna, and I am relying on memory:

Suid Afrika! so moes Van Wou

Presies soos sy jou beeltnis hou:

Swaar die verlede agter, hoor,

Maar swaarder nog die toekoms voor!

A.G. Visser

And as Jay says, Ons fok maar voort!