Courtesy of Dagoba

Serves 4

The mousse is delightful garnished with a dollop of sweetened whipped cream. It is a luscious, dense chocolate mousse that leaves you wanting more.

Ingredients:

• 1 cup heavy cream
• 8 oz. DAGOBA 59% Semisweet Dark Chocolate*, chopped
• 1 tsp. pure vanilla extract
• Pinch of salt
• 1 cup mascarpone cheese or heavy cream

*74% cacao or 87% cacao chocolates can be used if you prefer a less sweet mousse.

Directions:

1. 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.
2. 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.