Two-Ingredient Chocolate Mousse

Amazing flavor and texture here!

Microwave ½ cup of the heavy cream and the chips in a large microwave-safe bowl, in 30 second bursts, on high, stirring after each, until the chocolate has melted, about one minute total.
Rest the bowl in a larger bowl filled with ice and stir the chocolate periodically until it cools to room temperature, about 10 to 15 minutes
Meanwhile, whisk the remaining 1½ cups cream in a stand mixer fitted with the whisk attachment on medium-high, until stiff peaks form.
Gently fold all but about a cup of the whipped cream into the cooled chocolate in two installments, until the streaks of cream just disappear.
Reserve the rest of the cream in a small bowl in the refrigerator for serving with your mousse.
Evenly scrape the mousse into 4 four-ounce ramekins and refrigerate until set, about one hour
Dollop each ramekin with the reserved cream, sprinkle with chocolate sprinkles and serve.
The mousse will keep in the refrigerator for up to 3 days tightly wrapped

Kids’ Activity: Although they need to do so gently, the kids can fold the whipped cream into the melted and cooled chocolate.

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