2-Ingredient Chocolate Mousse Recipe

What makes a good chocolate mousse even better? When it is topped with the freshness of cherries! We have just the perfect recipe for you that highlights season's best produce. A great chocolate mousse is made with two great ingredients- good quality chocolate and in this case, obviously our hero ingredient- the cherries. If you're making this recipe in winters, strawberries are great or even for that matter Valencia oranges would do complete justice. So, let's give you a step-by-step guide to making the world's easiest yet yummiest chocolate mousse.

Ingredients:

Chopped Dark Chocolate

Heavy Cream

Cherries

Cocoa Powder for garnishing

Step 1: Take the ingredients mentioned above.

Step 2: Boil 1/2 cup heavy cream in a saucepan.

Step 3: Once the cream is bubbling, pour it over chopped chocolate bits. This method helps make a ganache that can also be used for frosting and layering a cake or cupcake.

Step 4: Take the rest of the heavy cream over an ice bath and whip it until soft peaks form.

Step 5: Once whipped, pour it over the ganache. Do not start whisking it together. (The consistency of the whipped cream needs to stiffer than shown below)

Step 6: Using a cut and fold method, bring the mixture together.

Step 7: Pour it into the moulds you want to plate it in. We have used traditional copper vessels for a rustic look. You can use creme brulee ramekin bowls too.

Step 8: Refrigerate for at least 4-5 hours before indulging 0r 30 minutes in a freezer should be enough too. For garnish, if you're feeling fancy, whip up 2 tbsp of heavy cream, making it almost foamy or peaked, as per your liking. Add the cherries for the freshness, to cut off the richness of the cream and bitterness of the chocolate. If that's not enough chocolate for you, sprinkle some cocoa powder for that extra bitterness. Viola! The chocolate mousse is ready.

Note: This recipe does not include sugar but if you like it sweet, you can either use milk chocolate or add a tbsp or two of castor sugar while whipping the cream in step 4.