Chocolate Mousse

6 ounces bittersweet chocolate, chopped or good quality chips

2 cups heavy cream

1 teaspoon vanilla extract

1 tablespoon powdered sugar

pinch of kosher salt

Optional toppings:

whipped cream for topping

block of chocolate for shaving

cocoa nibs

Make the mousse: Heat a small saucepan with 1 cup of the heavy cream over medium heat. When very warm, remove and whisk in the chocolate until it melts completely. Allow to come to room temperature but NOT COLD.

Whip the rest of the heavy cream with the vanilla, powdered sugar and salt until you reach soft peaks. Add about ¼ of the whipped cream to the melted chocolate, folding gently. Then fold about ¼ of the whipped cream until combined. Finally, add the rest of the whipped cream until the mousse is smooth, silky and well combined.

Divide the mousse into your favorite serving glasses and allow to set in the refrigerator for about an hour. Top with your favorite toppings before serving.

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