Directions

1. In a small sauce pan over medium heat, bring a 1/2 cup of heavy cream to a bare simmer. Pour the cream over chopped chocolate, let sit for 1 minute. Add vanilla extract and kosher salt, then whisk until smooth. Cover and chill in the refrigerator for about 10 minutes.
2. Beat 1 cup 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.
3. Give the chilled chocolate mixture a whisk then fold it into the remaining whipped cream with a silicone spatula. Take care not to overmix, streaks are okay.
4. Distribute between glasses or bowls and cover with plastic wrap. Refrigerate for at least 1 hour.
5. Garnish with whipped cream and raspberries.

Recipe courtesy of New York Kitchen in Canandaigua, a center that showcases New York State’s agriculture through cooking classes, beverage pairings and other programs.