Easy Chocolate Chip Mousse

1. 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.
   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.