Super Easy Chocolate Mousse
Easy if you are careful not to overwhip the cream. (I chronically overwhip, so err on the side of caution.) If using heavy cream instead of whipping cream, the cream should be diluted with milk, to lower the fat content. (Use 1c heavy cream and 1/4 milk.) Otherwise, the mousse is too stiff when chilled.
12 ounces of bittersweet chocolate
1 1/4c whipping cream
1. Melt chocolate in microwave, stirring halfway through melting. (approx 2min 30sec)
2. Whip cream until soft peaks. Be very careful not to overwhip otherwise the mousse will be too stiff after refrigerated.
3. Add rum to melted chocolate. (It might cause the chocolate to seize a little bit, don’t worry)
4. Add chocolate mixture to the cream and whip quickly in Kitchen Aid to mix.
5. Chill and enjoy!