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Easy Chocolate Mousse

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This recipe for chocolate mousse will create a decadent, rich, and creamy dessert that is perfect for any chocolate lover. The semisweet chocolate chips provide a balance of sweetness and bitterness that perfectly complements the smooth texture of the cream. The powdered sugar and vanilla extract adds an additional layer of sweetness and flavor to the whipped cream, making it the perfect complement to the rich chocolate.

The chocolate mousse is made by melting together chocolate chips and cream to create a smooth chocolate mixture. This mixture is then cooled to room temperature before being combined with whipped cream that has been sweetened with powdered sugar and flavored with vanilla extract. The resulting mousse is then chilled to firm up, allowing the flavors to meld together.

When ready to serve, it can be topped with a dollop of the reserved whipped cream for an added touch of sweetness and creaminess. The mousse is perfect for those who loves the rich, velvety chocolate taste, the hint of vanilla and sweetness. It’s a perfect balance of flavors and texture, making it a perfect ending to any meal.

Ingredients

  • ▢1 cup chocolate chips (milk, semisweet, or dark), I use semisweet
  • ▢1¾ cups chilled heavy whipping cream, divided
  • ▢2 tablespoons powdered sugar
  • ▢½ teaspoon pure vanilla extract

Instructions

  • To make this chocolate mousse, you will first need to melt the chocolate chips and ½ cup cream in a large bowl. To do this, place the chocolate chips and cream in the bowl and heat it in the microwave in 20-second increments, stirring well between each, until the chocolate is fully melted and the mixture is smooth. Once melted, set the mixture aside to cool to room temperature, making sure to stir occasionally. This process should take around 15 minutes.
  • Once the chocolate mixture has cooled, use a hand mixer or stand mixer fitted with the whisk attachment to beat the remaining chilled cream with powdered sugar and vanilla extract until stiff peaks form. Divide the whipped cream in half, setting half aside in the refrigerator to use as a topping later.
  • Take the remaining whipped cream and fold it into the cooled chocolate mixture in two additions, ensuring that it is fully combined. Transfer the mousse to individual serving dishes and place in the refrigerator to chill for a couple of hours. The colder it is, the more firm it will be, but if you prefer a softer mousse, you can let it sit at room temperature for around 15 minutes before serving. Finally, top each serving with a dollop of the reserved whipped cream to add an extra touch of sweetness and creaminess.

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