Ingredients:
- 200g (7 oz) dark chocolate (preferably around 70% cocoa)
- 300ml (1 1/4 cups) heavy cream
- 2 tablespoons sugar (optional, adjust to taste)
- 1 teaspoon vanilla extract (optional)
Instructions:
- Melt the Chocolate:
- Break the dark chocolate into small pieces and melt it in a heatproof bowl over a pot of simmering water (double boiler method). Alternatively, you can melt it in the microwave in 30-second intervals, stirring between each interval until smooth. Let the melted chocolate cool slightly.
- Whip the Cream:
- In a large mixing bowl, whip the heavy cream with a hand mixer or stand mixer until soft peaks form. If using, add the sugar and vanilla extract halfway through the whipping process.
- Fold in the Chocolate:
- Once the chocolate has cooled to room temperature (but not hardened), gently fold it into the whipped cream using a spatula. Be careful not to deflate the cream. Continue folding until fully combined and the mixture is smooth and creamy.
- Chill and Serve:
- Spoon the mousse into serving glasses or bowls. Refrigerate for at least 1-2 hours to set.
- Optional Toppings:
- Top with whipped cream, chocolate shavings, or fresh berries before serving if desired.
