Chocolate mousse, rich, chocolate-y yet light as air, is the perfect simple and decadent dessert. It requires just 2 ingredients and about 10 minutes of manual work. The most time taking part of this recipe is waiting for things to cool, chill or set.

This recipe requires using a microwave/heat proof bowl to melt chocolate chips/pieces and heavy cream – either in a microwave or using the double boiler method. We are making a ganache of 2:1 ratio by volume of chocolate to whipping cream. Let this chill, completely. If this is rushed and added to the whipped cream, good chance that the whipped cream will split. The taste is not terribly compromised then, BUT, it has a grainy texture and looks sad. Patience, my dear friend!

Coming to whipped cream, if this is your first time whipping cream, couple of things to be kept in mind. Use a larger bowl than you would think necessary. You’ll thank me later. Whipped cream can be made using an electric hand mixer, stand mixer (if making a large batch) or simply by hand, using a good whisk. Heavy cream splashes during the process. So it is best to use a larger bowl for this process if using a hand mixer or a whisk. You only need to get to the soft/medium peaks stage.

Please note that this recipe can be scaled up easily based on number of servings required.

So, let’s grab a couple of bowls, couple of spatulas and equipment of choice to make whipped cream and let’s get this party started!

Time taken: 10 minutes to prepare, 1.5 – 4 hours chilling time

Serves : 2 very generous portions, 4 normal portions

Ingredients

Whipping cream/Heavy cream – above 35% fat content – 1 cup – divided into 1/3 and 2/3 cup

Chocolate chips – 2/3 cup (any kind – semi-sweet, dark, milk)

Equipment

1 heat-proof bowl – 1 quart/liter size

1 bowl – preferably of 2 quart+/2 liter+ size

1 whisk/hand mixer

2 spatulas

Recipe

• Heat 1/3 cup of whipping cream for about a minute in the microwave
• Add the chocolate chips to the heated whipping cream and mix. Initially the mix looks like it split, but keep going. Turns beautifully glossy

• Let this cool to room temperature
• In the meanwhile, add the remaining 2/3 cup of whipping cream to the bigger bowl and get whipping
• Initially it looks like a liquid, but turns to soft peak stage rather abruptly. If using a hand mixer, may take about 5-6 minutes. I whisked it by hand and took me about 8-9 minutes. Soft peak stage is when air is well incorporated and if you lift the whisk out of the bowl, it falls in soft peaks.

• Now fold in the cooled chocolate ganache in 3 batches. The first 2 batches are to be just folded in and need not be perfectly mixed in. The 3rd batch evens all out. For this, a larger flat spatula would work the best.

• The most important step now, divide this amongst ramekins or serving dishes. And let it chill and set for about 1 to 4 hours. It firms up very well in the refrigerator.
• When serving, top it off with any remaining whipped cream, a sprinkling of cocoa powder, nuts, brittleor tart fruit like raspberries or strawberries. Or eat it just as is. Tastes heavenly! You are welcome!

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