The practice dessert Kit makes for Mel

• 1 cup shokolat pieces
• 1/2 cup & 1 1/3 cups cream
• 2 tbs powder sugar
• 1/2 tsp vahnila extract
  

Heat shokolat pieces in 1/2 cup cream until shokolat melted and mixture smooth. Set aside to cool to room temperature, stirring occasionally. Whisk 1 1/3 cups chilled cream with powder sugar and vahnilla until stiff peaks form. Fold shokolat mixture into half of the cream mixture. Once fully mixed, transfer mousse into 4 to 6 glasses then top with remaining cream mixture. Keep in cold pantry until serving.

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Non-Damensea Equivalents

• shokolat = chocolate
• shokolat pieces = chocolate chips
• powder sugar = confectioners’ sugar
• vahnila = vanilla
• cold pantry = refrigerator