A while back, I made a fruit tart using a fruit mash and a simple chocolate mousse. I was initially hesitant to dive into making a mousse, but it turned out fine. So, I decided to figure out making a mousse that works as a stand-alone dessert.
I’d say it turned out pretty good, eh?
This recipe is super easy and super flexible. You can make it milk chocolate, dark chocolate, and anywhere in between. I topped it with whipped cream and strawberries, but it’s perfectly delicious on its own, or with other fruits as well.
The only tricky part of making this recipe is that you really benefit from using a mixer to whip up the whipped cream, and you have to be careful when folding it all together that you don’t knock out all the air you so painstakingly whipped in. Otherwise, it’s smooth sailing.
I used a double boiler to melt my chocolate. I like it because it just uses a mixing bowl as the melting bowl, so it’s just right there and easy to mix everything into it. You can also just melt the chocolate in the microwave, though, if you want to.
You don’t even need a “real” double boiler. I just used a stock pot and a mixing bowl. All you’re doing is applying dry, even heat to avoid burning the chocolate or introducing water to it, it’s super easy to do.
Here’s how to make a simple and decadent mousse. Be warned: it’s so easy, you’ll be hard-pressed to keep yourself from making it every day.
Rich & Simple Mousse
Equipment
- Stand Mixer With Whisk Attachment
- Mixing Bowl
- Rubber Spatula
- Double Boiler
Ingredients
- 1 Cup Dark Chocolate Chips
- 1¾ Cups Heavy Whipping Cream Chilled.
- 2 Tbsp Powdered Sugar
- ½ Tsp Vanilla Extract
- Strawberries Or other fruit, to taste.
Instructions
- Heat water in your double boiler. In the mixing bowl, combine the chocolate chips and ½ cup of cream, stirring as it melts until it's all smooth and mixed together.
- Let the melted chocolate cool to room temperature.
- In your stand mixer, add the remaining cream, the powdered sugar, and the vanilla. Beat until light and fluffy, with stiff peaks forming, for a good whipped cream.
- Reserve about ⅓ of the whipped cream for topping.
- Take half of the remaining whipped cream and start folding it into the chocolate. When it's somewhat incorporated, add the remaining cream and continue folding until thoroughly mixed.
- Transfer your mousse into serving dishes (cups, ramekins, bowls; anything works. There should be enough for four servings, depending on your serving dish and how much you want to eat.) and put in the fridge to chill until ready to serve.
- If you chill the mousse for more than half an hour, it will be pretty firm; you may want to pull it out and let it warm up for about 15 minutes before serving. The choice is yours.
- Top each serving with additional whipped cream, fruit, and anything else you want to add. Enjoy!