Richest & Creamiest Chocolate Mousse
Our semisweet chocolate for baking adds subtle notes of fruit, wine and oak to this luscious and dense chocolate mousse.
- 1 cup heavy cream
- 8 ounces DAGOBA 59% Semisweet Dark Chocolate
- 1 teaspoon pure vanilla extract
- Pinch of salt
- 1 cup Mascarpone cheese or heavy cream
- 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, half at a time, and beat on low speed until well blended. Transfer to four stemmed glasses or one large glass or porcelain serving bowl. Refrigerate, covered, for at least 30 minutes, up to 2 days.