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CHOCOLATE MOUSSE
CHOCOLATE MOUSSE

CHOCOLATE MOUSSE - 2 INGREDIENTS

The most quick, easy and decadent dessert you can make with only two in ingredients in few minutes: Chocolate Mousse!
Fluffy and light mousse texture with the most amazing chocolate flavor, this quick dessert is perfect if you have last minute guests or for your last minute chocolate craving.
That's also a perfect Summer dessert because it's no-bake and the refrigerated mousse is refreshing and delicious at the same time.
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Prep Time 15 mins
Refrigerating Time 30 mins
Total Time 45 mins
Course Dessert
Cuisine European
Servings 4 Servings
Calories 290 kcal

Ingredients
  

  • 100 g (3,5 oz) dark chocolate choose a good quality chocolate for a better flavor!
  • 200 g (3/4 cup+1tbsp) whipping cream chilled

Instructions
 

  • Chop dark chocolate and melt over bain marie (or in microwave at low temperature). Set aside.
  • Semi-whip whipping cream until very soft peaks.
  • Add about 5 tbsp of the semi-whipped cream into the melted chocolate (the melted chocolate should still be hot; if it cooled down, slightly heat it over bain-marie or in microwave): mix hard until completely combined and smooth.
  • Then incorporate the melted chocolate mix into the semi-whipped cream using a whisk. Mix just until combined and do not overmix.
  • Store in refrigerator for 30 minutes and serve it!

Notes

Store the leftover in refrigerator for 3-4 days.

Hello, I am Valentina! Welcome to How Tasty!

I am an Italian girl in love with baking and cooking. I’ve been raised in a cooking family, baking since I was a little girl and learning from my mom and my professional chef grandma.

I created the Youtube channel How Tasty in 2017 to share with you my passion.

You don’t need to be a professional cook to follow all my recipes thanks to the video tutorials and the tips & hints you can find here.

Let’s cook!

Don’t lose any recipe!

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How Tasty - Valentina

Tips:

CHOCOLATE MOUSSE

This is a very easy recipe to make but do not make this mistake: do NOT whip too much the whipping cream!

In this recipe you should semi-whip the cream, so it should be creamy in the end, it should make some ribbons if you let it fall down from the mixer whisks, but it shouldn’t form true soft peaks.

CHOCOLATE MOUSSE

You should add about 5 tbsp of semi-whipped cream into the melted chocolate when the chocolate is still very warm, pretty hot. If your melted chocolate cooled down, I suggest to place it over bain-marie or in microwave just for few seconds to warm it up before adding the cream.

CHOCOLATE MOUSSE

Since this recipe is only made with two ingredients – chocolate and whipping cream – and the chocolate is the main character, use a good quality semi-sweet chocolate bar (I’ve used a 50% cocoa chocolate bar from the brand Lindt).

I suggest to not use a dark chocolate with more than 60% of cocoa amount for this recipe because the recipe doesn’t require sugar and a too bitter chocolate will give you a bitter mousse. I also do not suggest to use a milk chocolate because there is a generous amount of cream in this recipe and a milk chocolate will give you a bland chocolate flavor.