Microwave chocolate and whipping cream in a 2-quart microwave-safe bowl at MEDIUM (50% power) 3 1/2 minutes (do not boil). Whisk until mixture is smooth.
Place bowl in a pan of ice water; let stand 10 to 15 minutes or until very cold, stirring often. Remove from ice water, and beat at medium speed with an electric mixer just until soft peaks form. Chill until serving time.
Two ingredients...how easy. I added a third more whipping cream to lighten the sweetness of the chocolate (I make sure to use true white, no palm oils)Also served it under a cranberry relish that gave it a festive look and a tart counterpoint. Leftovers of the mousse got dalloped on pumpkin pie two night later.
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