- 8 ounces semisweet chocolate, chopped
- 1 1/2 cups heavy cream
- 1/2 teaspoon pure vanilla extract
- Combine all of the ingredients in a saucepan, over medium heat, and bring to a simmer. Cook until the chocolate melts completely, whisking occasionally. Remove from the heat, pour into a glass bowl and cool completely. Cover with plastic wrap and refrigerate until well chilled. In an electric mixer with a wire whip, beat until the cream forms firm peaks.