Easy Chocolate Mousse
This incredible Chocolate Mousse is so decadent yet light and airy at the same time! With just a handful of ingredients, this easy chocolate mousse recipe is simple to prepare and can be made ahead of time for holidays and parties!
Servings 6
Calories 506kcal
Ingredients
- 8 ounces semisweet baking chocolate chopped (use a high-quality chocolate)
- 2 cups heavy whipping cream divided
- ¼ teaspoon instant espresso powder optional
- 2 tablespoons powdered sugar
- ¾ teaspoon cornstarch or arrowroot powder
- 1 teaspoon vanilla extract clear vanilla extract will give you whiter whipped cream
Garnish
- chocolate shavings optional
Instructions
- Add the chopped chocolate and 1 cup of the heavy whipping cream to a small saucepan. Heat on low, stirring often, until the chocolate is completely melted and mixture is steaming. Take care not to boil. (This step can also be done in the microwave. Heat in 30 second increments at 50% power, stirring in between.)8 ounces semisweet baking chocolate, 2 cups heavy whipping cream
- Whisk in the instant espresso powder and set the chocolate aside to cool to room temperature, stirring once or twice as it cools.¼ teaspoon instant espresso powder
- In a mixing bowl, use a hand-held mixer or an immersion blender with a whisk attachment to whip together the remaining cup of heavy whipping cream until soft peaks form.2 cups heavy whipping cream
- Add the powdered sugar, cornstarch, and vanilla extract to the whipped cream and continue to whip until firm, but not stiff, peaks form. Firm peaks will stand up but flop over at the very top whereas stiff peaks will stand up straight.2 tablespoons powdered sugar, ¾ teaspoon cornstarch, 1 teaspoon vanilla extract
- Take 1 cup of the whipped cream mixture and gently fold it into the cooled chocolate just until combined. **Be careful not to over-mix here. I find it easiest to use a large rubber spatula to fold in the whipped cream just until combined. It’s ok to have some lighter “streaks” in your mousse to avoid over-mixing.
- Spoon the chocolate mousse into 4 to 6 (3 to 4 ounce) serving glasses or ramekins and place in the refrigerator to chill for at least 2 hours, or overnight.
- Continue to beat the remaining whipped cream mixture until stiff peaks form. (This will be used to top the mousse before serving.) Cover the remaining whipped cream mixture and refrigerate until ready to serve.
- To serve, top each mousse cup with a generous dollop of the remaining whipped cream and some chocolate shavings.chocolate shavings
Notes
- The whipped cream in this recipe has cornstarch added to stabilize the cream so it should hold up in the refrigerator for up to 3 days. If your whipped cream becomes runny before you are ready to use it you can re-whip it until stiff peaks form.
- Take caution not to over-mix your whipped cream. If you over-mix and the whipped cream begins to crumble there is no going back. Watch closely and stop mixing as soon as stiff peaks form.
- Storage Information: Keep any leftover mousse in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 506kcal | Carbohydrates: 25g | Protein: 4g | Fat: 44g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 34mg | Potassium: 276mg | Fiber: 3g | Sugar: 17g | Vitamin A: 1185IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 2mg