Whip the 100-150 ml of fresh cream until stiff peaks form. 100 ml will give you a sweet and rich dessert! 150 ml gives a light and airy texture.
Put the listed 2 tablespoons of fresh cream into a heat resistant bowl. Break the chocolate into small pieces and add to the bowl. Microwave (at 600 W) for 1 minute.
Remove from the microwave and stir well with a spatula to completely melt the chocolate.
Add 1/4 of the cream into Step 3 and mix together well. Add in the rest of the cream and mix (be careful not to mix too much!). If you're planning on using some, add the rum or cointreau etc. at this point.
Pour into a dish or tray and refrigerate for 2 hours or more, then it's done.
Use a spoon dipped in water to scoop out the mousse from the tray. Since it's sweet, it's nice to dish up with some refreshing fruit sauce or fruit.
Story Behind this Recipe
I thought that since chocolate hardens when you cool it, I could use that property to make a mousse. So I thought up this easy recipe using a chocolate bar and fresh cream.
-After the chocolate is melted, quickly add it to the cream before it begins to harden. -Adding rum or cointreau gives it a more grown-up taste. -You can use any chocolate you want: milk, bitter, etc.