- 4 ounces semisweet chocolate, finely chopped
- 2 cups heavy cream, divided
- 1/2 cup Domino® Quick Dissolve Superfine Sugar
- 2 teaspoons vanilla
Place chocolate in small bowl; set aside.
In a small saucepan, combine 1/4 cup heavy cream and sugar. Over medium heat, stirring constantly, bring to a boil. Pour sugar mixture over chocolate and let stand 30 seconds. Stir constantly until mixture is smooth and chocolate is melted. Stir in vanilla. Cool to room temperature.
Whip remaining heavy cream until stiff peaks form. Fold gently into chocolate mixture. Spoon into serving dishes and chill at least 2 hours. Garnish with chocolate curls, if desired.
To garnish with chocolate curls, carefully draw a vegetable peeler across the broad surface of a bar of semisweet or milk chocolate. This works best if the chocolate is at room temperature.