Genius Two Ingredient Chocolate Mousse (egg-free)Genius Two Ingredient Chocolate Mousse (egg-free)

Step 1

In a small saucepan, heat 2 tablespoons (30 g) cream together with the chocolate, stir constantly. When the cream heats up and almost starts bubbling, turn off the heat and continue stirring until the cream and chocolate are mixed well. The residual heat helps dissolving the chocolate. Turn on the heat for a moment if the chocolate is still not melted entirely.

Step 2

Transfer the chocolate to a bowl. You will mix chocolate and whipped cream in this bowl later, so pick a big enough bowl. Let the chocolate cool down to room temperature. Do not put into the fridge, since this will firm up the chocolate too much. It should still be soft and kind of liquid.

Step 3

Whip the cream. The peaks should be in between soft and firm (do not overwhip).

Step 4

Add about half of the whipped cream to the bowl with the melted and cooled chocolate. Using a spatula, fold/stir in the whipped cream. When combined well, add the second half of the whipped cream. Gently fold it in, trying to remain its volume.

Step 5

Pour the chocolate mousse into ramekins, glasses, or jars and put them in the fridge for at least 2 hours.

Step 6

Shortly before serving, you can sprinkle the mousse au chocolat with unsweetened chocolate powder or grated chocolate.