Chocolate Mousse Recipe
Light, airy, and decadently rich, this no-bake chocolate mousse is perfect for any occasion. Quick to make and irresistibly delicious!
Ingredients
- Dark Chocolate: 6 oz at least 60% cocoa
- Egg Yolks: 2 large
- Granulated Sugar: 2 tbsp
- Heavy Cream: 1 cup divided into ¾ cup for mousse, ¼ cup for topping
- Vanilla Extract: 1 tsp
- Espresso Powder optional: ½ tsp
- Salt: Pinch
- Confectioners’ Sugar: 1 tbsp for topping
Instructions
- Melt the chocolate:
- In a heatproof bowl, melt the dark chocolate over a double boiler or in the microwave in 15-second intervals, stirring until smooth. Set aside to cool slightly.
- Heat the cream:
- In a small saucepan, gently heat ¼ cup of heavy cream until warm but not boiling. Gradually whisk the warm cream into the melted chocolate until smooth.
- Prepare the whipped cream:
- In a mixing bowl, whip the remaining heavy cream (¾ cup) with confectioners’ sugar and vanilla extract until stiff peaks form.
- Fold the cream:
- Once the chocolate mixture has cooled to room temperature, gently fold in the whipped cream in batches.
- Be careful not to overmix to keep the mousse airy.
- Chill:
- Spoon the mousse into dessert cups or ramekins. Refrigerate for at least 2 hours to set.
- Assemble and serve:
- Top with additional whipped cream, chocolate shavings, or a sprinkle of cocoa powder before serving.
Notes
- For enhanced flavor, a pinch of espresso powder can elevate the chocolate's richness.
- Make sure the chocolate mixture is completely cool before folding in the whipped cream to avoid deflating the mousse.
- This recipe can be made a day in advance and stored in the fridge.