Easy Chocolate Mousse (Print Version)
# Ingredients:
→ Chocolate Mousse
01 -
300g semi-sweet chocolate (about 50% cocoa, or mix milk and dark)
02 -
2 1/2 cups heavy cream (600g), chilled and divided
→ Optional Garnish
03 -
Extra whipped cream
04 -
Grated chocolate
# Instructions:
01 -
Break the chocolate into a heat-safe bowl. Heat 1 cup (240g) of heavy cream in a saucepan over medium heat until it just starts to simmer around the edges. Pour the hot cream over the chocolate, making sure all chocolate is covered. Cover the bowl with a lid or plate and let sit for 2-3 minutes.
02 -
Gently stir until the chocolate melts completely and combines with the cream, creating a smooth, shiny ganache. If any chocolate remains unmelted, microwave for 10-15 seconds. Let the ganache rest for 5 minutes.
03 -
In a large bowl, whip the remaining 1 1/2 cups (360g) of cold heavy cream using an electric mixer until it reaches soft to medium peaks. The cream should form ribbons and soft peaks that slowly fall back down when you lift the mixer.
04 -
Add about a third of the whipped cream into the cooled ganache and fold very gently with a rubber spatula. Then add this mixture back into the remaining whipped cream, continuing to fold gently until fully combined but still fluffy.
05 -
Divide the mousse between dessert cups or your serving dish of choice. Refrigerate for at least 3 hours until set. Optionally, garnish with additional whipped cream and grated chocolate before serving.
# Notes:
01 -
This silky chocolate mousse requires just two ingredients and 10 minutes of active preparation time.
02 -
Keep the mousse refrigerated for the best texture and flavor.
03 -
The recipe works best with cold cream straight from the refrigerator.