- 4 ounces chopped semisweet or bittersweet chocolate
- 2 tablespoons Darigold butter
- 3 egg yolks
- 3 tablespoons sugar
- 1/2 teaspoon vanilla
- 1 cup whipping cream
In a small saucepan over low heat, melt chocolate and butter, stirring until smooth; remove from heat and set aside. In a small bowl whisk egg yolks and sugar until lightened and fluffy, about 3 minutes; whisk in vanilla; stir in melted chocolate and butter. Whip whipping cream to stiff peaks; gently fold into chocolate mixture just long enough until ingredients are combined. Divide chocolate mousse between 4 servings glasses or dishes and chill at least 2 hours. Serve with additional sweetened whipped cream, if desired.