Chocolate Mousse

Now, chocolate mousse sounds complicated. And when you look up recipes you see gelatin, egg, etc. Bleh. It doesn't have to be hard though!

1 Cup Whipping Cream

6-8 ounces Chocolate

Water

Possible: Confectioners Sugar

Melt chocolate over a double boiler (I use a metal mixing bowl). As it is melting add a couple tablespoons of water to make the chocolate smooth. Once melted, set aside and let cool. 

If your chocolate is sweet, don't worry about sugar (I use semi sweet and don't add sugar). If you are using a bitter chocolate add some confectioners sugar to the next step. 

Whip cream until peaks form.

Slowly add in the cooled chocolate (about a third at a time). After each addition whisk it into the cream. Once all chocolate is added cover and cool in the fridge. Serve chilled.