3-ingredient chocolate mousse: Just 3 ingredients. My kids beg for this every single night after dinner.

Variations & Tips
For a deeper chocolate flavor, use bittersweet chocolate instead of semi-sweet, and taste the chocolate mixture before cooling; if you prefer it sweeter, add an extra teaspoon of sugar to the whipped cream. If you like a hint of coffee, stir 1–2 teaspoons of instant espresso powder into the warm cream and chocolate mixture before it melts completely; this won’t add a strong coffee taste, but it will make the chocolate seem more intense. For a lighter texture, whip the cream only to soft peaks so the mousse stays extra airy; for a richer, almost truffle-like spoon dessert, whip to firmer peaks and chill overnight. You can also play with serving sizes: make tiny portions in shot glasses for a dessert sampler tray, or layer the mousse with crushed plain cookies in the glass bowls for a simple parfait. If you’re cooking for someone who prefers less sugar, use a darker chocolate with a higher cocoa percentage and reduce the granulated sugar by half—the mousse will still set up nicely. The key tips are to let the chocolate cool fully before folding it into the whipped cream and to fold gently, not stir, so you keep all that lovely airiness that makes this taste so special.