1/4teaspooncoconut, almond, or cherry extract (optional)
Instructions
In a double boiler, melt chocolate chips with 2/3 cup of the cream and the corn syrup.
Once melted and smooth, stir in vanilla and flavored extract, if using.
Stir in remaining 1 1/3 cup cream and stir to combine.
Place in a glass or metal bowl and cover with plastic wrap. Refrigerate until completely chilled.
When chilled, beat with electric mixer until whipped and light, about 3 minutes.
Place in serving dishes or ramekins and serve cold.
Garnish with additional whipped cream and/or chocolate shavings if desired.
Notes
Select a high-quality brand of chocolate chips with your desired level of sweetness -- use dark or semi-sweet chocolate chips for a richer flavor and milk chocolate for a sweeter dessert.
Using an electric mixer will give you a much lighter mousse than trying to mix it by hand.
The corn syrup creates a smoother texture but is not required for a delicious chocolate mousse.
You can make this chocolate mousse up to a day ahead but be sure to store it in the refrigerator.