Step 1

Put your cold cream in a deep bowl or glass measuring cup and begin by beating it on medium speed for about a minute, just to get it foamy.

Step 2

Add your room temperature hot fudge sauce and continue beating on medium speed, moving your beaters around the bowl as you go.

Step 3

Once you notice the beaters beginning to leave faint trailing marks in the mixture, pay attention! The marks will soon become more defined and the mousse will hold stiff peaks. Note: by stiff peaks I just mean that when you pull your beaters out of the mousse it will hold a peak without drooping before falling back onto itself. But the mousse will still have a soft consistency.

Step 4

Spoon the mousse into individual serving bowls and chill until ready to enjoy. Mousse will keep up to 3 days in the fridge.