Editor's note: The recipe and introductory text below are from Greg Case's and Keri Fisher's One Cake, One Hundred Desserts. To read Epicurious's review of the cookbook, click here.
One of the best things about this mousse is that it's very simple, with only a handful of ingredients and a few steps. Yet the mousse is so versatile—not to mention so tasty—you'll soon find yourself whipping some up to fill a graham cracker crust for chocolate mousse pie, or to serve on its own, topped with some fresh raspberries for an elegant dessert. Or you could just eat it right out of the bowl with a soupspoon, as we do.
Be careful when combining the chocolate and the whipped cream. Whipping the cream adds lots of air and volume to it, and overworking it when adding to the chocolate will allow all that air to escape (and then you'll have chocolate sauce, not mousse.
