Begin by gathering the two ingredients. Then, place the semi-sweet (or milk) chocolate in a microwave-safe container. Next, microwave it in 30-second intervals, stirring each time, until it’s completely melted.

Now, put the heavy cream in a stand mixer, and beat it on high speed for about 4 minutes, or until it becomes as creamy as whipped cream.

Next, mix the melted chocolate into the cream until you have a smooth and homogenous mixture. Finally, refrigerate the mousse for around 2 hours, sprinkle cocoa powder on top, and it’s ready to be served.