The irresistible chocolate dessert everyone is talking about: So simple and delicious! 🍫🤤
Forget about complicated recipes! This dessert is ready in minutes and only needs to be refrigerated.

Ingredients (serves 4-6):
200 g dark chocolate (at least 60-70% cocoa solids), chopped
400 ml very cold cream (at least 30% fat)
2-3 tablespoons icing sugar (or to taste, depending on the sweetness of the chocolate)
1 teaspoon vanilla extract
Optional: 1 pinch of salt (brings out the chocolate flavor)
Optional: Fresh berries (raspberries, strawberries), cocoa nibs, chocolate chips or mint leaves for decoration
Required tools:

Heatproof bowl
Small saucepan (for double boiler)
Large, cold bowl (preferably chilled in the refrigerator first)
Hand mixer with whisk or stand mixer
Preparation:
Melt the chocolate (about 2-3 minutes):
Place the chopped dark chocolate in a heatproof bowl.
Heat a small saucepan large enough to fit the bowl without it touching the bottom of the pan (double boiler).
Melt the chocolate over the hot double boiler, stirring occasionally, until smooth and shiny. Be careful not to get any water into the chocolate.

Remove the bowl from the double boiler and let the melted chocolate cool slightly until it is lukewarm (but not hot!).

Whip the cream (about 2-3 minutes):
While the chocolate is cooling, pour the very cold cream into a large, cold bowl.
Whip the cream with a hand or stand mixer on medium-high speed until it forms soft peaks.
Add the powdered sugar (sifted through a sieve to avoid lumps) and vanilla extract (and optionally a pinch of salt). Continue beating the cream until stiff peaks form, but not too stiff, or the mousse will be grainy.

Finishing the mousse (about 1-2 minutes):
Add about a third of the whipped cream to the lukewarm melted chocolate and stir quickly to loosen the chocolate a bit.
Add the remaining cream to the chocolate mixture in two batches. Now carefully fold the cream into the chocolate with a spatula or whisk. Do this in slow, upward motions to keep as much air in the mousse as possible. Do not overmix or the mousse will collapse!

Cool and serve:
Divide the finished chocolate mousse into dessert glasses or small bowls.
Place the glasses in the refrigerator for at least 2-4 hours (or preferably overnight) to allow the mousse to set and develop its full texture.

Optionally, garnish with fresh berries, cocoa nibs, or chocolate shavings just before serving.