Easy Chocolate Mousse

I decided to try making chocolate mousse to add to my list of "for company" things that I can make. But about the time I realized you're supposed to stir 2 raw egg yolks into it, I knew that mousse would not be for me. It sounded ridiculous anyway and there were way too many steps. I decided to try 3 ingredient, super easy mousse. There were two possibilities...either it would be an amazing discovery, or it would flop terribly and be disgusting.

I am fortunate that it actually turned out great! The texture was a bit lighter and creamier than traditional mousse, which I expected. I wish I would have measured the ingredients but I never do. I had some leftover heavy cream and milk chocolate baking morsels so that is what I used for the mousse. You could probably use whatever chocolate you want. I heated the chocolate in the microwave on very low power while I whipped the cream with my hand mixer on medium-high. When the whipped cream forms soft peaks, it is ready. The morsels will not lose their shape even though they are heated through. It only take about a minute and fifteen seconds to melt the chocolate. Take it out of the microwave and stir it until the morsels melt completely. If you try to melt it completely in the microwave, it will burn and be too hot to add to the whipped cream. Keep in mind when you whipping the cream that you will need to add some sugar. I added a tablespoon but I wish I would have added less. The mousse ended up a bit sweet since I also used milk chocolate.

Fold the whipped cream and melted chocolate together and refrigerate for an hour or so before serving. MMMM!!!

Ok. Quantities. After whipping, the cream was a about a cup and a half. I used about 1/3 cup of the chocolate morsels. I used a tablespoon of sugar for whipping the cream, but I feel that it was too much. I would probably use 1-2 teaspoons next time.

See, it has a nice creamy whipped texture!