Makes 4–6 servings

Ingredients

• 8 oz semisweet chocolate, finely chopped
• ¼ cup water
• 2 tbsp granulated sugar
• 1½ cups heavy cream, divided
• 1 tsp vanilla extract
• Pinch of salt

Instructions

1. Place chocolate in a heatproof bowl.
2. Heat ½ cup heavy cream, water, and sugar in a saucepan over medium heat until steaming. Do not boil.
3. Pour the hot cream mixture over the chocolate. Let sit for 2 minutes, then whisk until smooth. Stir in vanilla and salt.
4. Let the chocolate mixture cool to room temperature.
5. Whip the remaining 1 cup heavy cream to soft peaks.
6. Gently fold the whipped cream into the cooled chocolate mixture in two additions until smooth and fluffy.
7. Divide among serving dishes and refrigerate for at least 2 hours before serving.

Storage: Refrigerate, covered, for up to 3 days.