Dear Abby's Chocolate Mousse

Dear Abby’s Chocolate Mousse

Recipe note says “My very own creation - I made this on the Gary Collins show in 1986”

1 pint (2 cups) fudge sauce, room temperature (I prefer Baskin-Robbins)*
1 pint (2 cups) whipping cream
3 tbsp. unsweetened cocoa (Droste’s or Hershey’s)
1 oz. (1 square) bittersweet chocolate, chilled, if desired for topping

In small bowl, beat whipping cream until stiff peaks form. Sift cocoa over the whipped cream, then gently fold in the fudge sauce until well blended. Spoon into sherbet glasses; refrigerate. Just before serving, top with shaved chocolate. Serve: 6 to 8.
*Chocolate syrup will not do!

Recipe note at end of recipe:
None better than this for a company dinner. It’s rich, so small portions are sufficient, but be prepared to provide “seconds” - it’s habit forming.

Source: Dear Abby’s favorite recipes, by Abigail Van Buren - 1987, 1988.