Easy Chocolate Mousse

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Recipe by Catherine Pla

Serves 6

Easy Chocolate Mousse

  • 7 oz semisweet or bittersweet chocolate, chopped into small pieces

  • Pinch of kosher salt

  • 2 t vanilla extract

  • 2 T confectioners’ sugar

  • 13⁄4 c heavy cream, divided

In a heat proof bowl, combine the chocolate, salt and vanilla. In a small saucepan, heat 3⁄4 cup of heavy cream until just below the boiling point. Pour hot cream over the chocolate mixture and let chocolate melt undisturbed for 2 minutes. Then stir or whisk until the chocolate mixture is melted and smooth.

Beat remaining cream and confectioners’ sugar in a stand mixer using the whisk attachment. until soft peaks have formed. Reserve 1⁄2 cup whipped cream for garnishing the mousse later.

Refrigerate. Continuing whipping remaining whipped cream until stiff peaks form. Fold whipped cream into cooled chocolate mixture.

Divide the mousse among dessert cups or ramekins. Refrigerate until servings. Can be kept 2 days in the refrigerator. Serve with whipped cream.

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