b'Easy Chocolate MousseNICK STELLINOServes 4 to 6 1 cup semisweet chocolate morsels (6 ounces)3 cups heavy cream, divided2 tablespoons C&H or Domino sugarMelt the chocolate morsels in the top of a double boiler. Whisk in 1 cup heavy cream until well blended. Remove from the heat. Let sit for 20 to 30 minutes until the mixture has reached room temperature.In a large, chilled mixing bowl, combine the remaining 2 cups cream and the sugar. Use a hand-held or electric mixer to whip them together until stiff peaks form when the beaters are stopped and lifted out.Gently fold half of the melted chocolate mixture into the whipped cream. Add the second half, and fold in gently. If the mousse becomes soft, its no cause for alarm. Chill in a bowl for 15 to 20 minutes, and it will be as good as new.Serve family-style, in a big bowl, with your favorite kind of whipped cream on the side.chefs tip: For a more elegant presentation, fill a pastry bag equipped with a star tip with the mousse and pipe it into individual bowls or glasses. Sprinkle with grated white or dark chocolate, and top with sweet whipped cream.95'