The Easiest Chocolate Mousse in the World
150-200 ml. dessert glasses
For the chocolate mousse:
(1 cup) very cold whipping cream (see notes for dairy-free version)
For decoration (optional):
Chop the chocolate and put in a bowl.
Dissolve in the microwave in pulses or over double-boiler until fully melted and shiny and there are no lumps of chocolate.
In a mixer bowl, whip the cream into a very firm and stable whipped cream.
Add 2-3 tablespoons of whipped cream into the melted chocolate and mix well into a uniform mixture.
Add the chocolate mixture to the rest of the whipped cream and fold gently until you get a texture of mousse.
Transfer the mousse to a piping bag fitted with 2 cm serrated piping tip and drizzle into glasses.
Garnish and serve.
The mousse can be served as soon as it is ready.
You can keep the mousse wrapped in the refrigerator for up to a week.
You can freeze the prepared mousse for up to a month.
The recipe can also be prepared with milk or white chocolate in the same amount instead of dark chocolate. The taste of course will change accordingly.
You can decorate the mousse with everything you like - chopped nuts, Funfetti and so on.
Dairy free version: use cold coconut cream (harden part only) instead of the whipping cream in the same amount.