Looking for a luscious chocolate dessert that is super easy? Thanks for Betty Crocker for providing this recipe.
For the chocolate mousse:
1 pint (2 cups) heavy whipping cream, well chilled
10 to 12 oz. bittersweet baking chocolate (60% to 70% cacao), broken into small pieces
In large bowl, beat whipping cream at medium speed just until stiff peaks form.
In double boiler or in bowl set over saucepan, melt chocolate over simmering water. Pour melted chocolate into whipped cream; fold chocolate into cream (do not overmix; mixture can have a few streaks). Refrigerate at least 1 hour before serving.
For the vanilla whipped cream:
2 cups heavy whipping cream, well chilled
1 T. pure vanilla extract
In large bowl, beat whipping cream at medium speed just until stiff peaks form. Stir in the vanilla extract and refrigerated until serving time.