Dark Chocolate Mousse

I love recipes that sound fancy, taste great, and aren't difficult. Here's a good one:

• 6 oz semi-sweet chocolate, coursly chopped (I'm lazy and just use chocolate chips - it takes longer to melt that way, but saves me the trouble of trying to chop chocolate chips into course pieces)
• 2 tablespoons unsalted butter
• 3 tablespoons brewed coffee, dark rum, or water (I had neither coffee nor rum on hand, but water worked just fine)
• 1 cup heavy cream

Using a double boiler, combine chocolate, butter, and coffee/rum/water in a medium heatproof bowl set over the pot of simmer water (don't let it touch the water!) Stir until chocolate and butter are just melted and the mixture is smooth. Remove from heat and set aside.

Whip the cream at high speed to soft peaks for about 1 minute.

Fold 1/4 of the cream into the chocolate until combined but not fully incorporated and some streaks remain.

Repeat with the remaining cream, mixing to fully incorporate when adding the last quarter.

If making a pie or cake bombe, pour immediately into crust and then refrigerate. If serving solo as a dessert, refrigerate for at least 2 and no more than 48 hours.

Sorry I don't have any pictures of this - it was eaten too fast:-)
Enjoy!