Easy Creamy Chocolate Mousse (recipe)

This recipe is adapted from Faye Levy's Sensational Chocolate (an out-of-print book that's usually available from Amazon). The original recipe includes Grand Marnier liqueur and egg whites; I use the no-egg variation and omit the orange flavoring.

Easy Creamy Chocolate Mousse

7 ounces semisweet chocolate, chopped
1-1/2 cups heavy or whipping cream, divided
2 tablespoons sugar
1 teaspoon vanilla

Melt chocolate in 1/2 cup cream in a medium bowl over hot water. Stir until smooth. Remove from water; let cool for 3 minutes.

In a large chilled bowl, whip 1 cup cream with vanilla and sugar until just stiff.

Gently fold the whipped cream into the chocolate mixture. Divide among 4 or 5 small ramekins. Refrigerate 3 hours. Can be stored, covered, in refrigerator for 1 day. If your family is anything like mine, it won't last that long!

For more recipes, check out Recipe Swap Monday, Mouthwatering Monday, Tasty Tuesday, Tempt My Tummy Tuesday, and Would You Like Chocolate With That?

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