Eggless Chocolate Mousse



1 cup semi-sweet chocolate chips

1/2 cup dark chocolate chips

2 tbsp milk

1 cup heavy whipping cream



Place the water on heat to boil and in another bowl put the chocolate chips and milk

and place over the hot water (double boiler)

Chocolates will start melting, give occasional stir until melted and cool to room temperature.
In the bowl with an electric mixer, beat the whipping cream for 4-5 minutes, till the cream forms soft peaks.
Gradually add a teaspoon of whip cream in the melted chocolate and mix it with cut and fold method, gradually fold in all the whipped cream in the chocolate.

Serve the mousse into 4 cups and for garnish put a dollop of whipped cream and crushed biscuit.

Keep in the fridge for at least 2-3 hours.

Serve it chilled.

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