Ingredients

6 ounces good quality bittersweet chocolate, coarsely chopped
1-3/4 cup heavy cream, divided
1 tablespoon pure vanilla extract
2 tablespoons brandy or liqueur (optional - Frangelico, Amaretto, Grand Marnier, etc.)

Instructions

In a double boiler set over barely simmering water, melt the chocolate with 2 tablespoons of the heavy cream, stirring until smooth. Remove from the heat and let cool until lukewarm. Stir in the vanilla and brandy or liqueur.

Add the remaining cream to the mixing bowl of the Cuisinart Stand Mixer. Insert the Chef’s Whisk. Start on speed 4 and slowly increase to speed 12 for about 1 minute and 20 seconds, until the cream holds soft peaks. Stir about one fourth of the whipped cream into the cooled melted chocolate mixture. Then fold in the remaining whipped cream. Cover and refrigerate the mousse for 30 minutes. Spoon or pipe into serving bowls or goblets. If desired, garnish with shaved or finely chopped chocolate and a dollop of whipped cream.

Tip: When preparing Simple Chocolate Mousse more than a few hours ahead of serving, add a packet of a whipped cream stabilizer such as Oetker’s Whip-it and it will not separate.

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