Richest and Creamiest Chocolate Mousse

Ingredients:

• 1 cup heavy cream
  
• 8 ounces DAGOBA 68% Chocolate (Los Rios, Pacuare or Milagros), chopped*
  
• 1 teaspoon pure vanilla extract
  
• Pinch of salt
  
• 1 cup mascarpone cheese or heavy cream

Directions:

Bring 1/2 cup heavy cream just to a boil in a medium saucepan over medium heat. Remove the pan from the heat, add the chocolate, and whisk until smooth. Whisk in the vanilla and salt. Transfer to a medium bowl and let cool completely.

With an electric mixer on medium-high speed, beat the remaining 1/2 cup heavy cream and the mascarpone in a medium deep bowl on low speed until smooth. Increase the speed to medium-high and beat just until the beaters begin to leave trails in the cream. Add the chocolate, one-half at a time, and beat on low speed just until well blended. Transfer to 4 stemmed glasses or one large glass or porcelain serving bowl. Refrigerate, covered, for at least 30 minutes, and up to 2 days.

Serves 4

*Note:  If you don’t have the specific chocolate called for, substitute another chocolate with about the same intensity - the higher the percent of cacao solids (labeled as % cacao) in a bar, the more intense the chocolate flavor.  Bars labeled simply as bittersweet, semisweet or dark can be used in any recipe calling for chocolate of less than 70% cacao.