RICH CHOCOLATE MOUSSE

6 squares (1 oz each) semisweet chocolate, coarsely chopped
1/4 cup tepid water
2 cups cold heavy (whipping) cream
2 tsp vanilla extract

Melt chocolate in small heavy saucepan over low heat. Remove from heat and add water all at once, whisking until smooth. Let cool, stirring occasionally, until it reaches 90 degrees, about 10 minutes.

Using electric mixer, begin beating cream and vanilla at low speed. As mixture begins to thicken, increase speed to medium-high and continue beating until marks of beaters show in cream.

Add cool melted chocolate to whipped cream all at once. Reduce speed to medium and continue whipping until soft peaks form. Finish whisking by hand until cream is thick enough to hold its shape.

Use at once or refrigerate briefly, if cream is still not firm enough to use.

Makes 3 cups (about 4 to 6 servings)
Adapted from unknown source