2-Ingredient Chocolate Mousse

Heat ½ cup of heavy cream either in a small saucepan on medium heat until just under boiling OR in a microwave-safe bowl for 50 seconds to 1 minute.

Combine the chocolate chips with the scalded cream in a medium mixing bowl and submerge the chips. Allow it to sit for 1-2 minutes, then whisk until the chocolate has fully melted and the mixture is combined. Set the melted chocolate aside.

In a medium mixing bowl, beat the remaining heavy cream with an electric hand mixer or stand mixer with a wire whisk attachment until stiff peaks form. Start on low speed and increase to high speed as the mixture thickens.

Reserve ½ cup of whipped cream for topping and store covered in the refrigerator.

Using a spatula, fold half of the whipped cream into the cooled chocolate mixture then fold in the second half. This will incorporate the whipped cream without knocking out all of the air. Some faint streaking is okay.

Divide the chocolate mousse into four ramekins or small glasses (about 4 ounces in size). Chill in the refrigerator for at least an hour before serving.

When ready to serve, top with the reserved whipped cream. Serve with fresh berries or chocolate shavings (optional).