Add to Your Favorites Recipes
Easy and Indulgent Chocolate Mousse
I’ve been fantasizing about this recipe for a while now and have developed quite the craving for chocolate mousse.
It’s one of life’s delights – the cool and smooth velvety texture of the chocolate mousse and hints of delicious whipped cream. It’s really tough not to devour the entire serving in one go.
I love what I do and on days when there’s chocolate mousse, I’m in seventh heaven!
Makes 3 240 ml cups
Ingredients:
100 grams milk chocolate
100 grams bittersweet chocolate
60 ml oil (1/4 cup)
250 ml whipping cream
Pinch of salt
Whipped cream:
120 ml whipping cream (1/2 cup)
1 Tbsp instant vanilla pudding powder mix
1 heaped tsp sugar
Preparation:
1. Place the chocolate, oil, and 1/4 cup whipping cream in a bowl. Melt in a microwave for around a minute and mix until you get a smooth cream.
2. Place in the freezer for 30 minutes.
3. Transfer the cream to the bowl of a mixer and add the rest of the whipping cream and using the beater attachment, whip into a stable mousse. Transfer to a piping bag or use a spoon to fill the cups 1/3 – 1/2 full.
4. Refrigerate for 45 minutes. Top with the whipped cream or one of the variations below.
Here are some tips for easy preparation:
Don’t skip the 30 minutes of freezing time.
The whipping cream needs to be cold from the fridge.
If you prepare in smaller cups you’ll have more portions.
Keeps for 7 days in the fridge, preferably in a closed container.
Variations:
Put a teaspoon of crushed biscuit crumbs at the bottom of each cup and on top of the mousse. You can add more crushed biscuits on top instead of the whipped cream.
Shave some chocolate with a vegetable peeler and sprinkle over the whipped cream. When strawberries are in season, chop some up and add them on top, it’ll be great. Chopped nuts also work well.
You can also finely chop some white or milk chocolate and sprinkle on top.
You can also serve as is, just straight up chocolate mousse.
There’s no sugar in this chocolate mousse. If you like it a bit sweeter, add 1 Tbsp of sugar or to taste.
You can freeze for up to 2 weeks.
To make this non-dairy, replace the milk chocolate with dark or bittersweet chocolate and then add a heaped Tbsp of sugar when whipping up the mousse mixture. Replace the whipping cream with non-dairy whipping cream.
