Ingredients
- 8 oz bittersweet baking chocolate or chocolate chips or dark cooking chocolate, 225 grams
- 1/2 cup condensed milk
- 1 cup heavy cream or double cream
Instructions
- If using chocolate bars (rather than chocolate chips), chop the chocolate into smaller pieces.
- Add the chopped chocolate (or chocolate chips) to a microwave-safe bowl and microwave in 30-second increments, stirring after each 30-second increment, until the chocolate has melted. For the chocolate pictured here, it took 1 minute and 30 seconds total time. It might take you a bit less or a bit more time depending on how big the chopped chocolate pieces are.
- Add the condensed milk to the melted chocolate and stir until combined.
- To a large bowl, add the heavy cream and whip until stiff peaks.
- Add 1/3 of the whipped cream to the melted chocolate and condensed milk mixture and gently fold with a silicone spatula. Repeat with another 1/3 of the whipped cream. And with the final 1/3.
- Transfer into serving glasses and refrigerate for at least 2 hours (but preferably overnight).
Notes
Optional Toppings: This dessert is amazing with fresh raspberries (which add tartness that balances out the richness of the chocolate mousse) and salted roasted pistachios (which add crunch and texture as well as a touch of salt, enhancing all the flavors).