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Chocolate Mousse

Yield: 4 generous servings
Difficulty: Easy
Preparation: 40 minutes plus chilling time
Special Equipment: Electric mixer, 4 wine glasses or 1-quart soufflé dish

Dark Chocolate Mousse

1 1/3 cups heavy cream
2 tablespoons sugar
Pinch of salt
4 bars (1.5 ounces each) GODIVA Dark Chocolate, coarsely chopped
1 tablespoon vegetable oil
1 tablespoon vanilla extract
1/3 cup cocoa nibs*

1. Place 1/3 cup heavy cream, sugar and salt in saucepan and heat over medium heat. Cook until sugar is dissolved and cream comes to a boil. Pour hot cream over chocolate. Let stand 1 minute. Stir until the chocolate is completely melted and smooth. Add oil and vanilla and whisk until fully combined and creamy. Let cool 5 minutes or until tepid.

2. Whip remaining heavy cream with an electric mixer until soft peaks form. Refrigerate until chocolate mixture has completely cooled. Fold one-half of the whipped cream into the chocolate mixture to lighten it. Gently fold in remaining whipped cream. Gently fold in cocoa nibs.

3. Spoon or pipe mixture into 4 wine glasses or a 1-quart soufflé dish. Cover and refrigerate for 2 hours until set. Garnish with whipped cream and additional cocoa nibs.

Garnish (optional)

Sweetened whipped cream
Cocoa nibs

* You may substitute 1 bar (1.5 ounces) GODIVA Dark Chocolate, coarsely chopped, for the nibs.