Easy Chocolate Mousse
A rich, airy chocolate mousse made by folding whipped cream into melted dark chocolate. No raw eggs and just four ingredients.
- Servings
- 6
- Prep
- 20 min
- Cook
- 5 min
- Total
- 2 hr 25 min
Ingredients
Equipment
- Heatproof bowl
- Mixer or whisk
Instructions
Warm ½ cup of the cream until steaming and pour it over the chocolate in the heatproof bowl. Let it sit for 2 minutes, then stir until smooth. Cool to lukewarm, 10 minutes.Warm 118 mL of the cream until steaming and pour it over the chocolate in the heatproof bowl. Let it sit for 2 minutes, then stir until smooth. Cool to lukewarm, 10 minutes.
Whip the remaining cold cream with the sugar, vanilla and salt to soft peaks that just hold their shape.
Stir a third of the whipped cream into the chocolate to lighten it, then gently fold in the rest until no streaks remain.
Spoon into glasses and chill until set, at least 2 hours.
Notes
- If the chocolate is too warm it will melt the cream; if too cold it will seize into flecks. Lukewarm is just right.
- Keeps 3 days in the fridge.
My notes
Saved in this browser only.
Nutrition estimate
- Calories
- 390
- Protein
- 4 g
- Carbs
- 19 g
- Fat
- 34 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
