EGGLESS CHOCOLATE MOUSSE
Serves 2
http://www.sacbee.com/2012/02/08/4249245/recipe-eggless-chocolate-mousse.html

Adapted from "The French Women Don't Get Fat Cookbook," by Mireille Guiliano (Atria, $16).

We subbed vanilla for cardamom. Prepare the night before, cover and refrigerator. Remove about an hour before serving.

INSTRUCTIONS

In a small, heavy saucepan, heat 1/4 cup whipping cream to a boil; do not scorch. Meanwhile, chop 2 1/2 ounces dark chocolate (70 to 80 percent); place in a large bowl. Pour hot cream over chopped chocolate. Let melt 2 minutes; stir until smooth.

Add 1/2 teaspoon vanilla. Cool until mixture is warm to the touch. Whip 3/4 cup chilled whipping cream until stiff peaks form; be careful not to overwhip. Gently fold half the whipped cream into chocolate mixture.

Fold in remaining whipped cream. Mousse will be a bit soft. Spoon into 2 serving dishes; cover and refrigerate at least 2 hours. Serve garnished with shelled, toasted pistachios and more whipped cream, if you like.