Yield
Makes 10 servings
Photo: William Dickey; Styling: Mary Lyn Hill Jenkins

How to Make It

Step 1

Cook first 5 ingredients in a heavy saucepan over low heat, stirring until smooth. Cool.

Step 2

Fold chocolate mixture into whipped cream. Spoon mousse into a plastic wrap-lined 9- x 5-inch loafpan. Freeze 8 hours.

Step 3

Invert onto a plate; remove plastic wrap. Decorate with ribbon and a rose to resemble a wrapped package. Store in refrigerator; serve with additional whipped cream, if desired.

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