Chocolate Mousse

I love an easy recipe and this one only has 2 ingredients!  There is no egg or gelatin like most mousse recipes, just heavy cream and chocolate.  This mousse is definitely lighter in texture, but has the same great creamy taste as your classic French mousse.  This can also be made 2 days in advance and kept in the refrigerator or frozen for up to a month.  I made this for a luncheon in March and will put this dessert on repeat for my annual Spring Luncheon in April.  I used mini shot glasses, tied a ribbon around a mini spoon, added a raspberry and chocolate garnish for presentation.

INGREDIENTS: 

4 ounces chocolate
1 1/2  cup heavy whipping cream
Microwave 1/2 cup heavy cream for 50 second
In a double boiler melt chocolate
Once melted add warm cream and mix until combined
Remove from heat and let chocolate cool slightly
In a chilled bowl, beat remaining heavy cream until medium peaks form
One tablespoon at a time gently fold in chocolate 
Pipe into cups. 
Add desired garnish.
Refrigerate until serving

MY TIP:  I put my bowl and mixing beaters in the freezer for 30 minutes to chill.

MY OTHER TIP:  By varying the chocolates and cream ratio,  you can also make ganache (1 to 1 ratio) or mirror glaze (2 to 1 ratio).