Take a bowl, break the dark chocolate into small pieces. Melt the dark chocolate using a double boiler (read note). The melted chocolate will be a little warm, let it be cooled completely.

Put the whisk attachments and mixing bowl in the freezer for 30 minutes. Take them out, place the mixing bowl on an ice bath (fill a large bowl/plate with ice-cold water and a few ice cubes). Now pour the whipping cream into the mixing bowl. With the electronic hand mixer whisk the cream on medium speed for 2 minutes, and then whisk it on high speed for 3 minutes. You will get soft peaks.

Now add the melted chocolate into the whipped cream. Mix well until smooth.

The mousse is ready to set. Scoop the mousse equally into small individual serving bowls or ramekins. Use pieces of aluminium foils or cling film to seal the top of the ramekins. Chill in the refrigerator for 5-6 hours. Serve cold.

You can garnish the Eggless Chocolates Mousse with chocolate sprinkles (just the way I did) or you can use chocolate shavings, fresh fruit or a dollop of whipped cream to decorate the top.