Easy Chocolate Chip Mousse

Instructions:

1. Whip the cream – In a large mixing bowl, beat the chilled heavy cream with an electric mixer until soft peaks form.
2. Add sweetness & flavor – Gently fold in the sweetened condensed milk, vanilla extract, and cocoa powder (if using). Mix until smooth and creamy.
3. 1. Add chocolate chips – Stir in mini chocolate chips, making sure they are evenly distributed.
   2. For mousse – Spoon into serving bowls, garnish with extra chocolate chips, and refrigerate for at least 2 hours before serving.
   3. For ice cream – Transfer the mixture into a freezer-safe container, cover, and freeze for at least 6 hours or overnight. Allow to soften slightly before scooping.

Notes

• • Use mini chocolate chips for a smoother bite; regular chips may harden too much in the ice cream.
  • If you want a lighter mousse, fold gently to keep the whipped cream airy.
  • Can be made egg-free (as written) and requires no ice cream maker.

Tips

• • Add a swirl of caramel or chocolate sauce before freezing for extra decadence.
  • For a richer flavor, use dark chocolate chips instead of milk chocolate.
  • Store mousse in the fridge for up to 3 days and ice cream in the freezer for up to 2 weeks.
• Garnish with whipped cream, nuts, or shaved chocolate before serving.

Servings

• Makes 6 servings (about ½ cup each).

Nutritional Information (per serving, approx.)

• • Calories: 310
• • Protein: 4 g
  • Fat: 20 g
  • Carbohydrates: 29 g

• Sugar: 24 g
• Fiber: 1 g

Benefits

• • Quick and no-bake dessert.

• Versatile – enjoy as mousse or ice cream.
• Kid-friendly and fun to make together.
• Great way to satisfy chocolate cravings without complicated steps.