Ingredients:
- 1 cup (240 ml) heavy cream (or coconut cream for a dairy-free option)
- 1 cup (175g) dark chocolate chips or chopped chocolate
Using dark chocolate provides a rich, intense flavor, but you can use milk or semi-sweet chocolate if you prefer a sweeter taste.
Instructions:
- Prepare Your Ingredients:
- Start by measuring the heavy cream and chocolate. If using a chocolate bar, chop it into small pieces to ensure even melting.
- Melt the Chocolate:
- Place the chocolate in a heatproof bowl. Melt it gently, either in a microwave or using a double boiler.
- Microwave Method: Heat in 20-second intervals, stirring after each interval, until the chocolate is smooth and completely melted.
- Double Boiler Method: Fill a saucepan with a few inches of water, then place the bowl with chocolate on top, ensuring it doesn’t touch the water. Heat gently, stirring frequently, until melted.
- Once melted, set the chocolate aside to cool slightly.
- Whip the Cream:
- In a separate bowl, whip the heavy cream until soft peaks form. This means the cream should look fluffy and hold its shape but still be soft enough to fold easily.
- Be careful not to overwhip, as the cream can turn grainy and dense, which affects the mousse texture.
- Combine the Chocolate and Cream:
- Start by folding a small portion of the whipped cream into the melted chocolate to lighten it up. This step makes it easier to combine without deflating the mixture.
- Gradually fold in the rest of the whipped cream in several small batches, using a gentle hand. A rubber spatula works best for this step, as it allows you to incorporate the ingredients without losing too much air.
- Chill and Serve:
- Spoon the mousse into serving dishes and refrigerate for at least 30 minutes to allow it to set. You’ll notice the texture becomes firmer and creamier as it chills.
- Garnish (Optional):
- While the mousse is delicious on its own, you can elevate it with toppings like fresh berries, a dusting of cocoa powder, shaved chocolate, or a sprinkle of sea salt for contrast.