Chocolate Mousse, Made Simply
For a long time I avoided making any kind of chocolate mousse, especially chocolate mousse because I thought it may be too difficult. The truth is that most mousses are not difficult to make but do take time and well, I’m working on developing more patience. This recipe is uncomplicated and doesn’t offer a lot of frill. Some simple but high quality ingredients, a pan and a mixer is all it takes and a few moments of your time. This is my go-to chocolate mousse recipe for nearly every dessert that would include one but it’s delicious on its own. It’s a fairly straightforward recipe so there isn’t a whole lot to be said but here are some tidbits that I hope are helpful to you before you make this:
The chocolate may be melted in a heat safe bowl in the microwave if you do not want to use a saucepan. Once the chocolate is mostly melted, stir in the cream until it’s fully incorporated and continue with the remaining instructions. This may make for easier cleanup however I believe making the chocolate cream on the stovetop will create a smoother and creamier consistency to your mousse.
The longer the mousse is chilled and the colder it is, the firmer it will be. This is based on personal preference but do keep in mind that if you would like the mousse to be softer, leaving it out at room temperature for about 15 minutes before serving is best.
2 cups of semisweet chopped chocolate or semisweet chocolate chips work just the same in this recipe. The better-quality chocolate, the richer and bolder your chocolate mousse will be. I enjoy Guittard, Valrhona and you can’t go wrong with Ghirardelli or Godiva which are easily found at your grocery store.
You can absolutely use a handheld mixer to make the whipped cream. It will take a bit longer but works just as well.
Ways this chocolate mousse can be enjoyed:
On its own of course, topped with whipped cream, sprinkles, shaved chocolate or fresh fruit
In a pie or tart shell
In a trifle
With small cookies or ladyfingers
Between layers of cake
Chocolate Mousse, Made Simply
Ingredients
2 ½ cups heavy cream, divided
2 cups semisweet chocolate
¼ cup powdered sugar
1 teaspoon pure vanilla extract
1 tablespoon Dutch processed cocoa
Directions
In a large saucepan, heat half of the cream (1 ¼ cups) over medium heat. Just as it comes to a boil, remove pan from heat and stir in 2 cups of chocolate. Whisk slowly and consistently until mixture is smooth. Allow chocolate cream to come to room temperature.
In the bowl of a stand mixer using the whisk attachment, beat remaining half of cream with powdered sugar and vanilla extract until a stiff peak forms. Transfer half of the whipped cream to a bowl and place in the refrigerator to chill. Add tablespoon cocoa powder to remaining whipped cream and mix, gradually increasing speed until cocoa is fully combined.
Gently fold chocolate whipped cream into chocolate cream mixture using a spatula. Once fully combined, divide mouse into individual serving cups or larger serving dish and chill in refrigerator for several hours. Top chocolate mousse with chilled whipped cream before serving.
