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Chocolate Mousse Recipe

TahiraJaved
Chocolate Mousse Recipe
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TahiraJaved

Chocolate Mousse Recipe

This Chocolate Mousse Recipe melts bittersweet chocolate into a warm cream ganache, cools it to lukewarm, then folds in softly whipped cream for a silky, airy dessert. There are no raw eggs, and the short ingredient list lets the chocolate flavor shine. Chilled for at least 4 hours, this homemade chocolate mousse is perfect for dinner parties, holidays, and easy make ahead entertaining.
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Prep Time 20 minutes
Cook Time 3 minutes
Cooling & Chilling 4 hours 15 minutes
Total Time 4 hours 38 minutes
Servings: 6 glasses
Course: Dessert
Cuisine: French
Calories: 490
Ingredients Equipment Method Notes

Ingredients
  

For the Chocolate Ganache
  • 8 oz bittersweet chocolate 60 to 70 percent cocoa, finely chopped
  • 1/2 cup heavy cream
  • 1 tsp alcohol free vanilla extract
  • 1/4 tsp fine salt
  • 1 tsp instant espresso powder optional
For the Whipped Cream
  • 1 1/2 cups heavy cream cold
  • 3 tbsp powdered sugar sifted
For Garnish
  • 3/4 cup heavy cream cold, whipped; optional
  • chocolate shavings
  • fresh raspberries

Equipment

  • Serrated knife chops chocolate into small, even shards that melt smoothly
  • Heatproof glass bowl holds the ganache while it melts and cools
  • Hand mixer whips the cream to soft, floppy peaks
  • Silicone spatula folds the cream in without deflating it
  • Instant read thermometer confirms the cream reaches 175°F and the ganache cools to 90°F
  • Six small glasses or ramekins set the mousse into neat, individual portions

Method
 

  1. Heat 1/2 cup cream until steaming, about 175°F, without boiling. Pour over the finely chopped chocolate in a heatproof bowl.
  2. Let sit for 2 minutes, then whisk gently until smooth and glossy. Stir in the vanilla, salt, and optional espresso powder.
  3. Cool the ganache for 10 to 15 minutes until lukewarm, about 90°F, checking with a thermometer.
  4. Whip the 1 1/2 cups cold heavy cream and powdered sugar in a chilled bowl to soft, floppy peaks.
  5. Stir one third of the whipped cream into the ganache to lighten it, then gently fold in the rest in two additions.
  6. Spoon into 6 glasses, cover, and refrigerate for at least 4 hours until set.
  7. If using the garnish cream, whip it separately. Top the mousse with whipped cream, chocolate shavings, and raspberries just before serving.
    8. Cool the ganache to about 90°F and whip the cream only to soft peaks; warm ganache melts the cream, and stiff peaks make the mousse heavy and grainy.

Notes

  • Chop the chocolate finely so it melts smoothly.
  • Chill the bowl and beaters for the best whipped cream.
  • Press food-safe plastic wrap gently onto the surface to keep the mousse glossy.
  • Allow about 15 minutes for the ganache to cool and at least 4 hours for the mousse to chill.
Storage: Refrigerate covered for up to 3 days, or freeze for up to 1 month.

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