Creamy Chocolate Mousse
- 2 cups Darigold Classic Whipping Cream
- 6 ounces sweet cooking chocolate, chopped
- 1 teaspoon vanilla
In medium saucepan, combine whipping cream and chocolate. Using wire whisk, cook over medium heat, stirring constantly until mixture almost comes to a boil. (Chocolate must be melted.) Stir in vanilla.
Pour into large bowl; cover with plastic wrap. Refrigerate 4 hours or until very cold. Using mixer, beat whipping cream mixture at high speed until soft peaks form.
Spoon into individual dessert dishes. Refrigerate until serving time. Store in refrigerator.
Preparation: 5 minutes
Refrigeration: 4 hours
RECIPE YIELD/SERVING SIZE
Makes 6 servings.