The Easiest Classic Chocolate Mousse (Nut-Free)

This recipe takes about 10 minutes of prep and uses the cream itself to create the structure, so you don't have to worry about separating or folding egg whites.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Melt the chocolate: Put the chocolate pieces into a heatproof bowl. Pour 50ml of the double cream into the bowl with it. Microwave in 20-second bursts, stirring in between, until completely melted and smooth. Let it cool to room temperature for a few minutes.

Step 2

2. Whip the remaining cream: In a separate bowl, pour the rest of the cream (150ml) and the sugar. Use an electric hand mixer (or a whisk and some muscle) to whip the cream until it holds stiff peaks.

Step 3

3. Combine: Gently fold the melted chocolate mixture into the whipped cream using a spatula until it turns a uniform, beautiful chocolate colour. Try not to over-mix so it stays light.

Step 4

4. Set: Spoon the mousse into individual small glasses or a nice serving bowl. Pop it in the fridge for at least 1 to 2 hours to set firmly.

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