Pâte à Bombe Chocolate Mousse

• ¾ cup (200 ml) whipping cream, well chilled
• Weigh the chocolate according to its cocoa content:

Using a whisk or an electric beater, Whisk the chilled cream until it is just lightly whipped (for technique).

Chop the chocolate and melt it slowly in a bain-marie or in the microwave oven (on “defrost” or at 500 W maximum, stirring from time to time).

If you are making a milk or white chocolate mousse, soft