Ingredients

The following ingredients have 4 Servings
  • 1 ½ cups heavy cream, (cold and divided)
  • 1 cup chocolate chips, (semi-sweet (or your preference))

Instruction

  • In a microwave-safe bowl, heat ½ cup of the heavy cream for 50 seconds (depending on microwave strength).
  • Add the chocolate chips to the cream and stir until the chocolate has melted. This will take 1-2 minutes. Set aside to cool.
  • Pour the remaining 1 cup of heavy cream into a medium bowl. Using a hand-held or stand mixer, beat until soft peaks form. (Optional: Store half the soft whipped cream into a small bowl and refrigerate it to use as a topping for the mousse.) Continue whipping the cream until stiff peaks form.
  • Slowly fold in half the whipped cream into the chocolate mixture with a large spatula. Gently fold in the rest of the whipped cream.
  • Divide the mixture between 4 ramekins or cocktail glasses (I used lowball glasses). Refrigerate for at least one hour, up to overnight, before serving.
  • Serve topped with the reserved whip cream or cool whip and chocolate shavings