Description
A rich, airy chocolate mousse that's easy to make with just a few ingredients. Perfect for an elegant yet simple dessert.
Ingredients
- 8 ounces semisweet baking chocolate, chopped
- 2 cups heavy whipping cream, divided
- ¼ teaspoon instant espresso powder (optional)
- 2 tablespoons powdered sugar
- ¾ teaspoon cornstarch or arrowroot powder
- 1 teaspoon vanilla extract
- Chocolate shavings, for garnish (optional)
Instructions
- In a small saucepan, combine the chopped chocolate and 1 cup of heavy whipping cream. Heat over low, stirring often until melted and steaming. Do not boil. Alternatively, microwave in 30-second increments at 50% power, stirring in between.
- Whisk in the instant espresso powder if using, and let the mixture cool to room temperature, stirring occasionally.
- In a mixing bowl, whip the remaining 1 cup of heavy whipping cream until soft peaks form.
- Add powdered sugar, cornstarch, and vanilla extract. Continue whipping until firm but not stiff peaks form.
- Fold 1 cup of the whipped cream mixture into the cooled chocolate mixture until just combined.
- Spoon the mousse into 4 to 6 serving glasses or ramekins and refrigerate for at least 2 hours or overnight.
- Continue to beat the remaining whipped cream mixture until stiff peaks form. Cover and refrigerate until ready to serve.
- Top each mousse with a dollop of whipped cream and chocolate shavings before serving.
Notes
- Use high-quality chocolate for best results.
- Do not overmix the mousse to maintain its airy texture.
- Mousse can be prepared a day ahead for convenience.
- Store in the fridge for up to 3 days; do not freeze.
Nutrition
- Serving Size: 1 serving (based on 6 servings)
- Calories: 420
- Sugar: 18g
- Sodium: 35mg
- Fat: 34g
- Saturated Fat: 21g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 90mg
