This Chocolate Mousse is incredibly creamy, airy, cloud-like and SO chocolaty – and the best part is, there’s no eggs or complicated steps!
It’s been so hot here that I have been dreading any time I have to cook, whether it be a simple lunch or an actual baked good.
My kitchen is basically off-limits until October when it’ll finally, mercifully, cool down. Or until I can figure out how to microwave everything and make sure it’ll taste good. That’s the kicker!
But thankfully I have hacked this mousse recipe so you don’t have any complicated steps and it tastes AMAZING. Easily one of the best mousse recipes I’ve ever had… and no hard labor required.
Chocolate Mousse
Chocolate mousse reminds me of a cross between pudding and souffle of sorts. It’s got the rich pudding flavor, but the airy, cloudy, whipped texture of a souffle. It’s a lovely combination of the two, but some recipes require you to separate eggs, temper egg yolks, whip egg whites – the whole enchilada. Not this one!
I made sure my recipe was plenty easy with a simple hack to ensure your mousse didn’t compromise on texture or flavor, but still tasted like a proper, gourmet mousse. The secret ingredient? Heavy whipping cream! It replaces the need for whipped egg whites and tempered egg yolks and works beautifully.
And if you’re wondering if it tastes like a glorified chocolate whipped cream – no! It tastes like a proper mousse!
How to Make Chocolate Mousse
This mousse recipe is totally simple and requires a couple pantry staples that will be easy to source, including:
- Semi-sweet chocolate: I like using semi-sweet chocolate, but you can use bittersweet chocolate if you want a less sweet chocolate flavor.
- Heavy whipping cream: aka, what will be our structure for this mousse recipe and will substitute any eggs in this recipe!
- Unsweetened cocoa powder: adds a little extra chocolaty richness to the mousse
- Vanilla extract: for flavor
- Salt: to balance all the sweetness!
- Confectioners’ sugar: to help stabilize and sweeten the whipped cream
The mousse has two components that come together as the mousse. The first component is melting down the chocolate mixture and letting it cool. The second component is whipping the heavy whipping cream until it reaches stiff peaks. You’ll incorporate the chocolate and whipped cream mixture together in three parts (so as not to deflate the whipped cream) and then you’ll essentially have mousse!
Chocolaty, rich, decadent – but addictively light and airy, this Chocolate Mousse cannot be beat! You’re going to LOVE it!
Chocolate Mousse
Ingredients
- 8 oz semi-sweet or bittersweet chocolate bars, roughly chopped (I like Ghirardelli)
- 1 Tbsp unsweetened cocoa powder
- 1 pinch salt
- 3 cups heavy whipping cream, divided
- 1 tsp vanilla extract
- 1/3 cup confectioners' sugar
- Additional whipped cream, chocolate shavings, and/or raspberries for garnish, optional
Instructions
- Place the chopped chocolate, cocoa powder, salt, and one (1) cup of the heavy whipping cream into a medium saucepan over medium-low heat. Cook, stirring constantly, until the mixture has melted and is smooth and glossy. Remove from the heat and stir in the vanilla extract. Allow to cool completely to room temperature.
- Once the chocolate mixture is at room temperature, add the remaining heavy whipping cream and the confectioners' sugar to the bowl of a stand mixer fixed with the whisk attachment. Whip the mixture on high speed until stiff peaks form, about 5-7 minutes.
- Fold 1/3 of the whipped cream mixture gently into the chocolate mixture, taking care not to deflate the whipped cream. Repeat twice more, working in stages, until the mixture is fully incorporated and no streaks of whipped cream or chocolate remain.
- At this point, you can distribute the mousse among individual cups or ramekins, or place it in a larger bowl for serving. Cover the serving vessels of your choice with plastic wrap or foil and place in the fridge to set for at least 6 hours, or overnight.
- Just before serving, garnish with fresh whipped cream and chocolate shavings, or fresh fruit, if desired.
Notes
You guys are going to swoon over this stunning mousse recipe!
Have a super sweet day!
xo, Hayley
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