This amazing 3 ingredient Chocolate Mousse Cake is incredibly easy to make and feeds a crowd!
Add chocolate chips to large bowl. REMOVE 1/4 CUP OF THE CHIPS FOR GARNISH.
Heat ONE CUP of the cream in a microwave safe bowl for 2 minutes or until steaming hot.
Pour the hot cream over the chocolate chips and don't touch for 2-3 minutes.
Then stir until combined. This can take a minute or two. Be patient, it will come together! You now have chocolate ganache!
Beat remaining 2 1/2 cups whipping cream in large bowl until soft peaks form. About 5 minutes.
Add 1/2 cup of the warm chocolate cream (ganache) mixture to the whip cream and gently fold a few times to temper the cream. Add remaining chocolate to the whip cream and fold gently until no white streaks remain.
Line a 9 x 13 baking dish with one layer of graham crackers. Top with 1/3 of the whip cream and repeat, ending with chocolate mousse.
Garnish with remaining chocolate chips and refrigerate at least 2 hours and up to 3 days in advance.
When ready to serve let it sit out at room temp for about 10 minutes. Slice and serve!
I used 65% cocoa chocolate chips for a deeper chocolate flavor but semi-sweet works great too.
This is a great MAKE AHEAD CAKE! Will keep for about 3 days in your fridge.
Let sit out for 10 minutes or so before serving to soften it up a bit.