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In a small saucepan, bring 1 cup of the heavy cream to a bare simmer. Pour the cream over the chopped chocolate, let sit for 1 minute. Add vanilla extract and a pinch of salt, then whisk until smooth. Cover and chill in the fridge for about 20 minutes to cool.
Beat 2 cups heavy cream and powdered sugar in a medium bowl with a hand mixer or stand mixer on medium-high speed to stiff peaks, about 3 minutes. Put 1/2 of the whipped cream in a container and store in the fridge until needed for decorating.
Give the chocolate mixture a whisk then fold it into the remaining whipped cream with a silicone spatula until no streaks remain.
Distribute between glasses or bowls and cover with plastic wrap. Refrigerate for at least 6 hours or overnight.
Garnish with whipped cream and serve.