Eggless Chocolate Mousse

Take a bowl, break the dark chocolate into small pieces. Melt the dark chocolate using a double boiler.

The melted chocolate will be little warm, let it be cooled completely.

Put the whisk attachments and mixing bowl in deep freezer for 30 minutes. Take them out, place the mixing bowl on ice bath (just use a big bowl with ice cold water and few ice cubes), and pour the whipping cream in it.

With the electronic hand mixer whisk the cream on medium speed for 2 minutes, and then whisk it on high speed for 3 minutes. You will get soft peaks.

Now add the melted chocolate in the whipped cream. Mix very well. I mixed this with a tablespoon. You can use hand mixer, choice is yours.

Your mousse is ready to set. Scoop the mousse equally into small individual serving bowls or ramekins. Use pieces of aluminium foils or cling film to seal the top of the ramekins. Chill in the refrigerator for 5-6 hours. Serve cold.

You can garnish the mousse with chocolate sprinkles (just the way I did) or you can use chocolate shavings, fresh fruit or dollop of whipped cream, whatever you want.