Instructions
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Melt the Chocolate:
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Place chopped chocolate in a heatproof bowl.
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In a small saucepan, heat ½ cup (120 ml) of heavy cream over medium heat until it begins to simmer (don’t boil).
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Pour the hot cream over the chocolate and let it sit for 1 minute. Stir until smooth to create a chocolate ganache.
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Let it cool to room temperature (15-20 minutes).
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Whip the Cream:
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In a large mixing bowl, whip the remaining 1 cup (240 ml) of heavy cream until soft peaks form.
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If using, add the powdered sugar while whipping.
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Combine and Fold:
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Gently fold the cooled chocolate ganache into the whipped cream with a spatula.
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Be careful not to over-mix—this keeps the mousse light and airy.
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Chill and Serve:
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Spoon the mousse into serving glasses or bowls.
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Refrigerate for at least 2 hours until set.
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Go to the next page to get the Amount Per Serving
