Chocolate mousse is an older dessert that can be intimidating with all its precise steps. Separating eggs, getting melted chocolate to the right temperature and careful folding can be overwhelming. However, there’s an easy two-ingredient version that anyone can do. It’s the perfect balance of creamy, rich and sweetness. Read more below on how to master this dessert.
In the classic French version, a chocolate mousse uses egg whites for volume and egg yolks for creaminess. In this version, you’ll just need a simple ganache and whipped cream. Be sure to carefully whip the cream to medium peaks, otherwise you’ll end up with a grainy mousse. When folding the cream, be sure to do so gently into the chocolate in thirds. You can serve the chocolate mousse in small ramekins or even cocktail glasses. It’s perfect as a make-ahead dessert.
Yield: Serves 4
Prep time: 15 minutes
Cook time: 1 hour
- 1 1/2 cups cold heavy cream, divided
- 1 cup good-quality chocolate chips or coarsely chopped chocolate (6 ounces)
- Garnish options: grated chocolate or crunchy toppings, such as chopped nuts, toffee, or brittle
- Measuring cups and spoons
- Chef’s knife and cutting board
- Large and medium mixing bowls
- Large spatula
- 4 serving dishes or ramekins
- Warm 1/2 cup cream and use it to melt the chocolate. Heat 1/2 cup of the cream in a microwave-safe bowl for 1 minute. Add 1 cup chocolate chips and stir to combine. Set the bowl aside for 5 minutes for the chocolate to melt.
- Whisk the chocolate and cream together. Whisk the chocolate and cream together until smooth. Set aside to cool while you whip the remaining cream.
- Beat the remaining cream to medium peaks. Place the remaining 1 cup cold cream in a medium bowl. Beat with an electric hand mixer or with a whisk by hand until soft peaks form. Transfer 1/2 cup to a small bowl and refrigerate for topping the finished mousse before serving. Continue whipping the remaining whipped cream until stiff peaks form.
- Fold the whipped cream into the chocolate in three additions. Fold the whipped cream into the cooled chocolate mixture with a large spatula in three additions. Work swiftly and gently and don’t stress if there are streaks of cream in the chocolate mousse.
- Portion the mousse and chill before serving. Divide the mixture between 4 ramekins or cocktail glasses. Refrigerate at least 1 hour and up to 4 before serving. Dollop with the reserved softly whipped cream and sprinkle with grated chocolate or chopped hazelnuts, if desired.
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Source: the Kitchn