Chocolate mousse is a classic dessert with a rich history, hailing from France. Known for its light and airy texture, it's a perfect indulgence for dinner parties or a simple, yet elegant treat after a meal. The beauty of this recipe lies in its simplicity, requiring just chocolate and cream. By mastering this two-ingredient delight, you can appreciate the true essence of chocolate and impress guests without a lot of fuss.

This chocolate mousse pairs wonderfully with fresh berries, such as raspberries or strawberries, which offer a tart contrast to the mousse's richness. A dollop of whipped cream on top can add an extra layer of creaminess. It also complements well with a crisp, buttery biscuit or a scoop of vanilla ice cream. For a more sophisticated presentation, consider serving it with a dusting of cocoa powder or a few chocolate shavings.

Servings: 4

200 grams of dark chocolate, finely chopped
300 ml of heavy cream

1. Melt the dark chocolate gently using a double boiler or microwave in short bursts, stirring often until smooth. Let it cool slightly.

2. In a large mixing bowl, whip the heavy cream to soft peaks using a hand mixer or whisk.

3. Gently fold the cooled melted chocolate into the whipped cream, being careful not to deflate the mixture. Fold until fully combined.

4. Divide the mousse evenly into serving dishes and refrigerate for at least 2 hours, or until set.

5. Serve chilled, optionally garnishing with a sprinkle of cocoa powder or chocolate shavings.

For a vegan version, replace the heavy cream with coconut cream and the dark chocolate with a dairy-free alternative. For a bit of flavor, consider adding a splash of vanilla extract or a pinch of sea salt to the chocolate before mixing. If you're feeling adventurous, spice things up with a dash of cinnamon or cayenne pepper for a Mexican-inspired twist. Additionally, you can experiment with different types of chocolate, such as milk or white, though you may need to adjust the sweetness balance.

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