Easy 2 Ingredient Mousse Recipe: Silky Chocolate in 12 Minutes

Instructions:

1. Finely chop the chocolate and place it in a microwave-safe bowl. Heat in 20-second bursts, stirring in between, until the chocolate is mahogany-colored and completely fluid.
2. Set the melted chocolate aside on the counter for 5–8 minutes to reach a lukewarm temperature. It must be liquid but not hot to the touch to avoid shocking the cream.
3. Pour the cold heavy whipping cream into a chilled glass or metal bowl. Using a hand mixer on medium speed, whip until soft peaks form—where the cream holds shape but the tips slump over.
4. Gently pour approximately one-quarter of the whipped cream into the lukewarm chocolate. Fold together with a silicone spatula to lighten the base, then gently fold in the remaining cream until no white streaks remain.
5. Spoon the mousse into serving glasses and chill in the refrigerator for at least 1-2 hours to allow the cocoa butter to set the structure.