2 Ingredient Chocolate Mousse

makes 12 individual desserts

Ingredients

360 g Dark Chocolate 70%

900 ml Full Fat Whipping Cream

Method

Take a microwave dish/Pyrex and add in the grated chocolate and warm at 20 minute intervals and turn a bit and warm again. Don't over warm.

Take 400 ml of cream add into a pan and keep on stove and heat, when bubbles appear take out the chocolate from microwave and pour in the hot cream on to the chocolate in 2 stages. once mixed well, add in 500 ml of cold cream stir well and then cover with a cling film pressed against the top of the chocolate and put in the fridge overnight.

Next day whip till stiff peaks form then put in a pipping bag with 1 M nozzle and squeeze into individual glasses and decorate as you wish.

I sliced some strawberries and fanned them out and placed in a dish and served with a scoop of ice cream.