This is the easiest chocolate mousse there is. Here at Greatness HQ everybody likes milk chocolate and nobody is that into dark chocolate so I use a 2:1 ratio of milk to dark, feel free to experiment with more dark chocolate or even all dark chocolate, the choice is totally yours. Another thing we like here is to use a flavoured chocolate such as mint or orange. White chocolate also works extremely well. The darker the chocolate the smaller you need to chop.

Ingredients
300ml whipping cream 
150g chocolate (I usually use 100g milk chocolate and 50g of dark chocolate but see the note above), roughly chopped 
1 tbsp icing sugar or caster sugar 

Method
Put the chocolate into a heat proof bowl. 

Put the cream into a small saucepan and over a medium heat bring to just below the boil.  The cream will be steaming hot and will start to just bubble underneath the surface.  It needs to be very hot but don’t boil it as you will then lose liquid and your ratios will be off.  Turn off the heat and pour over the chocolate.  Stir the chocolate once and then leave to one side for 2 minutes. 

After the 2 minutes is up, stir until the chocolate and cream are smooth and there are no streaks.  Put into the fridge for at least 4 hours. 

Once the mixture is very cold you can whip it up.  Use a stand mixer or hand whisk if you have otherwise get ready with the elbow grease.  Mix until very thick but be careful not to overbeat or it will be too firm or may split - you want this light.  I start mixing and when I think it is thick enough I lift out the beaters and check, the mousse should be soft peaks so when you lift out the beaters the mixture peaks and then flops. If it is a bit too runny or soft I put it back on for another minute or two. In my mixer it takes between 3-5 minutes.  This would be slightly longer with a hand whisk or double using elbow grease.