Chocolate Mousse with Whipped Cream
Chocolate mousse is one of those things that looks super fancy but is incredibly easy to make. It doesn't take many ingredients either.
1 pint heavy whipping cream, well chilled
10 to 12 oz. bittersweet baking chocolate, broken into pieces
- In large bowl, beat whipping cream at medium speed just until stiff peaks form.
- In double boiler or in bowl set over saucepan, melt chocolate over simmering water. Pour melted chocolate into whipped cream; fold chocolate into cream (do not overmix; mixture can have a few streaks). Refrigerate at least 1 hour before serving.
1 cup cold heavy whipping cream
2 Tablespoons sugar
1/2 teaspoon vanilla flavoring
- Place mixer bowl and whisk in freezer for at least 20 minutes to chill.
- Pour heavy whipping cream, sugar and vanilla into the cold bowl and whisk on high speed until medium to stiff peaks form, about 1 minute.
- Do not over beat.
Serve mousse in chilled glasses, topped with whipped cream.