Chocolate Mousse

3 oz (85 g) semisweet chocolate, chopped
1 cup (250 mL) whipping cream
1 tsp (5 mL) vanilla

Place chocolate in large bowl. In saucepan, bring cream just to boil; pour over chocolate, whisking until smooth. Whisk in vanilla. Refrigerate for 30 minutes or until thickened and chilled.

Using electric mixer, beat chocolate mixture until soft peaks form. Spoon into dessert dishes.