(Decadent, Velvety, and Perfectly Creamy—A Dessert That Feels Luxurious Without the Fuss!)
Servings: 4-6
Prep Time: 15 minutes
Chill Time: 2-3 hours
Total Time: 3 hours
Ingredients
- 8 oz (225g) dark chocolate (70% cocoa is ideal, but any good quality chocolate works)
- 1 1/2 cups (360ml) heavy whipping cream
- 1/4 cup (50g) granulated sugar
- 1 tsp vanilla extract
- Pinch of salt
- Optional toppings: whipped cream, chocolate shavings, berries, or mint leaves
Instructions
- Melt the Chocolate:
- Chop the dark chocolate into small pieces and place it in a heatproof bowl.
- Melt the chocolate gently. You can do this by either:
- Using a double boiler: Place the bowl over a pot of simmering water (make sure the bowl doesn’t touch the water). Stir occasionally until the chocolate is completely melted and smooth.
- Microwaving: Heat the chocolate in 30-second bursts, stirring in between, until melted and smooth. Let it cool slightly once melted.
- Whip the Cream:
- In a separate chilled mixing bowl, whip the heavy cream, sugar, vanilla extract, and salt until soft peaks form. Be careful not to overwhip, as this could turn it into butter (yikes!). The cream should hold its shape but still be smooth.
- Combine the Chocolate and Cream:
- Once the chocolate has cooled to room temperature, take a small portion of the whipped cream and fold it into the melted chocolate to lighten it.
- Gently fold the remaining whipped cream into the chocolate mixture in stages. Use a spatula and fold in a motion that lifts and turns, being careful not to deflate the air you’ve just whipped into the cream.
- Chill the Mousse:
- Spoon the mousse into individual serving cups or bowls.
- Refrigerate for at least 2-3 hours to allow the mousse to set and firm up. The longer you let it chill, the thicker and more luxurious the mousse becomes.
- Serve and Enjoy:
- Once chilled, garnish with whipped cream, chocolate shavings, fresh berries, or mint leaves if desired.
- Dig in and enjoy the rich, creamy chocolate goodness!
Do’s and Don’ts
DO:
- Make sure the melted chocolate is cool before mixing it with the whipped cream. If it’s too hot, it could cause the cream to melt and ruin the mousse’s texture.
- Use high-quality chocolate—since this recipe has few ingredients, the chocolate’s flavor really shines through.
DON’T:
- Overwhip the cream—this could lead to a grainy or butter-like texture. Whip until soft peaks form, then stop!
- Skip the chilling time—this mousse needs time to firm up in the fridge to achieve the right texture.
Pro Tips:
- If you want to make the mousse extra indulgent, fold in some liqueur (like Grand Marnier, Baileys, or Kahlúa) into the whipped cream before mixing it with the chocolate.
- For a lighter, airier mousse, you can use a bit of whipped egg whites instead of some of the whipped cream, though be sure to fold gently to avoid losing air.
This Chocolate Mousse is the epitome of a simple, yet indulgent dessert. Rich, creamy, and smooth, it’s perfect for a dinner party or when you just want to spoil yourself with something decadent. 🍫✨
