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This velvety chocolate mousse is my go-to answer when I need an easy but decadent dessert fast. With only a handful of ingredients you probably already have on hand you end up with airy chocolate clouds and a touch of restaurant luxury in every spoonful.
I whipped this up once for a last minute dinner with friends and they insisted on the recipe after the first bite because it tasted fancier than anything we could have ordered out.
Ingredients
- Semi sweet chocolate chips: for that deep chocolate flavor try to use a good quality brand for the best result
- Heavy cream: two portions for both melting and whipping this is key for silky texture and billowy mousse
- Sugar: to balance and highlight the chocolate I use superfine if possible for easy blending
- Vanilla extract: a splash brings warmth and rounds out the chocolate notes look for pure vanilla for deeper aroma
Step by Step Instructions
- Melt the Chocolate:
- Combine the chocolate chips and one half cup heavy cream in a small saucepan Set the heat to low and stir constantly with a spatula until fully melted and glossy Keep the heat gentle to avoid scorching Let cool to room temperature so it will not melt the whipped cream later
- Whip the Cream:
- In a chilled large bowl pour the remaining two thirds cup of heavy cream along with sugar and vanilla Beat with a hand mixer on high until stiff peaks form This should take around five minutes Check the bowl and beaters are completely clean and cold for best volume
- Combine Chocolate and Cream:
- Once the chocolate mix has cooled gently fold it into the whipped cream Using a spatula make broad swoops and fold until just combined Be gentle to preserve the mousse’s airy structure
- Chill and Serve:
- You can scoop and eat the mousse right away if you like it extra soft For a firmer classic texture cover and refrigerate for at least an hour Serve in small cups or glasses and enjoy
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Chocolate has always been my sweet tooth weakness My favorite brand for this recipe is Guittard but even standard chocolate chips taste fantastic after they are whipped into this mousse My niece requests this as her birthday “cake” every single year
Storage Tips
Store any leftover mousse in the fridge tightly wrapped to prevent it from picking up odors It stays light for up to two days Make sure to chill it if you want lovely firm spoonfuls If you need to stack bowls cover each tightly with plastic
Ingredient Substitutions
You can swap in bittersweet chocolate chips for a more grownup less sweet version For vanilla you can use almond extract for a twist or leave it out entirely if needed If you are out of superfine sugar regular granulated is just fine it dissolves easily in whipped cream
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Serving Suggestions
Dress up your mousse with fresh berries a sprinkle of cocoa powder or a dollop of extra whipped cream For a dinner party layer the mousse with crushed cookies or chopped nuts in small glasses It is my favorite treat alongside strong coffee after a big meal
Frequently Asked Questions
- → Can I use milk chocolate instead of semi-sweet chocolate chips?
Yes, milk chocolate can replace semi-sweet chips, but the mousse will taste sweeter and less intense. Adjust sugar to your preference.
- → How do I achieve stiff peaks when whipping cream?
Use cold heavy cream and a chilled bowl. Beat on high until the cream holds its shape and tips stand upright when the beater is lifted.
- → Do I have to chill the mousse before serving?
Chilling creates a firmer, restaurant-style texture, but you can enjoy it soft and airy immediately if preferred.
- → Can I prepare this dessert ahead of time?
Yes, it can be made a day ahead and kept refrigerated. Cover well to prevent it from absorbing fridge odors.
- → What toppings go well with chocolate mousse?
Try fresh berries, grated chocolate, a dollop of whipped cream, or a sprinkle of cocoa powder for a finishing touch.