Carl’s Chocolate Mousse
This simple and delicious chocolate mousse is just what you need when the chocolate urge hits
heavy whipping cream
Whip the cream, but not too much – very soft peaks. I use a stainless steel bowl that has been chilled in the freezer, and a hand mixer.
Add the other ingredients and mix with a spoon (at first), and then with the mixer, until completely combined.
Chill in the fridge overnight so the sweetener dissolves. Alternatively, you could dissolve the sweetener in cream over low heat, but you’d have to chill just a little it before whipping. Enjoy.
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