Simple Chocolate Mousse - 4 Cups (handmixer)

Makes about 4 cups

12  ounces semisweet or bittersweet
       chocolate (or a mixture of the two),
       finely chopped
2½ cups heavy cream, divided
2     teaspoons pure vanilla extract

Calories 240 (81% from fat) • carb. 12g • pro. 0g
fat 24g • sat. fat 14g • chol. 50mg • sod. 13mg calc. 50mg • fiber 1g

1. Put the chocolate into a large, heatproof
mixing bowl. Pour 1 cup of the heavy
cream into a small saucepan and bring
just to a boil. Pour the scalded cream
over the chocolate and stir, so that
chocolate is completely melted and smooth.
Let chocolate cool to room temperature.
2. Put the remaining heavy cream and vanilla
extract into a separate, large mixing bowl.
Using the whisk, start whipping the cream
on Speed 1, gradually increasing to Speed
7 until cream holds medium peaks, about
3 minutes in total.
3. Carefully fold the whipped cream into
the cooled chocolate mixture in three
additions by using a large rubber spatula
until mixture is homogenous. Transfer
to individual serving dishes, cover with
plastic wrap and chill for about 30
minutes prior to serving.