Description
This easy 2 ingredient chocolate mousse recipe combines rich semi-sweet chocolate and chilled heavy cream to create a smooth, fluffy, and indulgent dessert. The recipe involves making a luscious chocolate ganache, whipping cream to soft peaks, and gently folding the two together to maintain a light texture. Perfect for a quick yet elegant treat that requires minimal ingredients and effort.
Ingredients
Scale
Chocolate Ganache
- 300 g semi-sweet chocolate (approximately 50% cocoa, or mix of milk and dark)
- 1 cup (240 g) heavy cream, chilled
Whipped Cream
- 1 ½ cup (360 g) heavy cream, chilled
Instructions
- Prepare the Ganache: Break the chocolate into a heat-safe bowl. Pour 1 cup (240 g) of heavy cream into a saucepan and heat over medium flame until it just starts to simmer, with bubbles around the edges. Pour the hot cream over the chocolate, making sure it covers all pieces. Cover the bowl and wait 2-3 minutes, then gently stir until the chocolate melts and forms a smooth, shiny ganache. If necessary, microwave for 10-15 seconds to melt any remaining chocolate. Let the ganache rest for 5 minutes.
- Whip the Cream: Add the remaining 1 ½ cup (360 g) chilled heavy cream to a large bowl. Using an electric hand mixer, whisk the cream until it reaches soft to medium peaks—thickened with ribbons forming behind the beaters and soft peaks that slowly fall back down. Stop whisking immediately once this texture is reached.
- Combine Ganache and Whipped Cream: Add about one-third of the whipped cream into the cooled ganache. Use a rubber spatula to gently and slowly fold it in until mostly combined, taking care not to knock out air.
- Fold Together: Add the ganache mixture into the remaining whipped cream. Continue folding gently and slowly until fully combined, ensuring the mixture is smooth and fluffy. Break up any lumps by gently pressing with the spatula. Avoid overmixing to retain airiness.
- Chill and Serve: Divide the mousse evenly into dessert cups or serving dishes. Refrigerate for at least 3 hours or until set. Optionally, garnish with additional whipped cream and grated chocolate before serving. Enjoy!
Notes
- For best texture, keep the mousse refrigerated and cold until serving.
- Use good quality semi-sweet chocolate with around 50% cocoa for a balanced flavor.
- Chilling the heavy cream before whipping is essential for achieving the correct peak texture.
- Folding the whipped cream gently into the ganache preserves the mousse's light and airy consistency.
- This mousse can be prepared a day in advance and kept refrigerated.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 30 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 95 mg
