Polly Welby's Excellent Chocolate Mousse recipe

4 servings

8 ounces bittersweet chocolate

10 fluid ounces heavy cream

Chop chocolate and place in top of a double boiler, or in a microwave-safe bowl, microwave chocolate until melted.

Stir occasionally until chocolate is smooth.

Allow to cool slightly.

Whip cream in large bowl with electric mixer until soft peaks barely form.

Fold chocolate into cream and spoon into serving dishes.

Chill 30 minutes in refrigerator, until set.