The required ingredients. Chocolate can take any request and in any combination. The sour cream will need 1.5-2 times more than chocolate. The less cream and the higher the fat content, the more dense and rich mousse will turn out. I have three chocolate bars 90 g and one package of sour cream 20% fat with a weight 430 g.

Spread sour cream in a bowl suitable for the microwave and carefully stir it until smooth. (If you get sour cream with small lumps, which stubbornly refuse to stirred - it's not scary. The taste is not affected.) Put the sour cream in the microwave about 2 minutes, opening and stirring it every 30 seconds. Our task is to warm the sour cream until well warm (or stay hot) condition, but not to make it. Look at your microwave may take less time.

While the cream heats, breaks the chocolate.

In the heated cream throw chocolate and stir it until dissolved.

If the mass is cold and the chocolate is melted, not the whole, it can be slightly warm in the microwave.

Here's a get ready Muscovy mass, uniform in colour and consistency.

The prepared mixture is spread on kremanka or cups. I of this amount, it turns out that 4 of these molds for 150 ml. let them cool in the refrigerator for 6-8 hours. Although after a couple of hours is quite possible to have, but a longer exposure to the cold makes the mousse in the middle.

Ready mousse has a velvety texture and a light, nepritorny, soft chocolate flavor, while sour cream adds a pleasant sour note. You can eat directly from the ramekins (which we usually do), and you can turn on the saucer (after dipping the mould in hot water for a few seconds) and festive to make. A treat with tea or coffee is ready! Bon appetit and taste enjoyment!