Chocolate Mousse Recipe
A rich and creamy chocolate mousse made with semi-sweet chocolate, cocoa powder, and whipped cream, offering a perfectly airy and decadent dessert that’s simple to prepare and ideal for any occasion.
- Prep Time: 10 minutes
- Cook Time: 3 minutes
- Total Time: 3 hours 13 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: French
- Diet: Vegetarian
Ingredients
Scale
Chocolate Base
- 4 oz semi-sweet chocolate baking bar
- 1 tsp Dutch processed cocoa powder
- 60 ml (1/4 cup) water
- 1/2 tsp vanilla extract
Whipped Cream Mixture
- 237 ml (1 cup) heavy cream
- 12 g (1 tbsp) granulated sugar
- Pinch of table salt or 1/8 tsp kosher salt
Optional Garnishes
- Whipped cream
- Chocolate shavings
- Caramel sauce
Instructions
- Chop and Melt Chocolate: Roughly chop the semi-sweet chocolate and place it in a medium bowl. Melt the chocolate in the microwave in 20-30 second intervals, stirring well between each until fully melted. Set aside to cool slightly.
- Prepare Cocoa Mixture: Boil the water and whisk in the Dutch processed cocoa powder until smooth and combined.
- Combine Chocolate and Cocoa: Whisk the cocoa mixture into the melted chocolate until fully incorporated. Add vanilla extract and whisk again to blend the flavors.
- Whip Cream: In a separate bowl, whip the heavy cream with sugar and salt until soft peaks form.
- Lighten Chocolate Mixture: Add one quarter of the whipped cream to the chocolate mixture and stir gently to lighten the chocolate texture.
- Fold in Remaining Cream: Gradually add the remaining whipped cream in two additions, folding gently with a spatula. Use a folding technique by scooping from the center under the mousse and folding it over the top, rotating the bowl quarter turns to combine without deflating the whipped cream.
- Chill the Mousse: Pour the mousse into serving cups or bowls. Cover and refrigerate for at least 3 hours to set. The mousse can be stored covered in the refrigerator for up to 7 days.
- Garnish and Serve: Before serving, optionally garnish with additional whipped cream, chocolate shavings, and caramel sauce to enhance presentation and flavor.
Notes
- Use Dutch processed cocoa powder for a smoother, richer flavor.
- Do not overwhip the cream; soft peaks ensure the mousse stays light and airy.
- Folding the whipped cream carefully prevents losing volume in the mousse.
- Chocolate mousse can be made a day ahead, allowing flavors to fully develop.
- For a dairy-free version, substitute heavy cream with coconut cream whipped to soft peaks.
Keywords: chocolate mousse, easy chocolate mousse, no bake chocolate dessert, creamy chocolate mousse, French dessert
Find it online: https://annakocht.com/chocolate-mousse-recipe/
