Dark Xocolat Mousse
Yields six 6oz portions

1 ½  cups heavy cream
4T corn syrup
12 ounces extra dark, high quality couverture
1 ½  cups heavy cream, whipped to soft peaks

Chop couverture into ½” pieces and place into mixing bowl. In a saucepan over high heat, bring the first measurement of heavy cream and corn syrup to a boil. Pour over chocolate. Stir together until melted. Allow to cool at room temperature for ½ hour. Gently fold whipped cream into chocolate mixture. Pour into cups, refrigerate until set, and serve.