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Chocolate Mousse - The Shortcut Version
Ingredients
- 100 gram Dark chocolate
- 200 gram Sweet cream for whipping
Preparation
Heat 100 g of cream until it reaches a boil.Pour the hot cream over the chocolate cubes.
Wait a moment until the chocolate melts, then stir until you get a uniform mixture.
Let it cool completely.
Whip 100 g of heavy cream until you get stable whipped cream.
Fold the chocolate mixture into the whipped cream gently. It's best to do this in two stages: add only half of the chocolate mixture into the whipped cream, fold gently, then add the second half of the chocolate mixture and fold gently until you get a uniform mixture.
Divide into individual serving dishes and keep refrigerated.
Notes:
You can use unsweetened dark chocolate, since there is enough sweetness in the sweet cream.
You can use plant-based cream, and then the recipe will be pareve (dairy-free).
You can add flavor extracts to the hot cream: extracts in various flavors that you can find in baking supply stores, such as vanilla, coffee extract, mocha extract, nougat powder, cocoa nibs.
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