Classic Dark Chocolate Mousse

This traditional dark chocolate mousse is airy but choco-rich. Few simple ingredients and procedures are all that are required to make this velvety smooth Chocolate Mousse. No complicated methods, no cooking, and no eggs. You can whip up this recipe so quickly that you can have rich chocolate mousse right away. The recipe is simply adaptable to feed more or fewer people depending on your needs.

This homemade chocolate mousse is a traditional French treat. It’s so rich and creamy, and it practically melts in your mouth. I love how simple it is to prepare and that I can prepare this dessert in advance. It’s perfect for entertaining as everyone gets their own serving, and you don’t have to spend time slicing and plating.

Even better, the addition of whipped cream and chocolate shavings to this chocolate treat makes it appear incredibly sophisticated. This will definitely dazzle your guests!

Serve: 8 Prep Time: 10 mins Cook Time: 10 mins Total Time: 20 mins

Ingredients:

1 cup Chocolate chips

1/2 cup Heavy whipping cream

2/3 cup Chilled heavy whipping cream

2 tbsp Powdered sugar

1/2 tsp Pure vanilla extract

Garnish:

Chocolate Shaving

Dollop of Whipped Cream

Old-Fashioned Meringue frosting

Let's get cooking

1. Use double boiling method to melt the chocolate chips. Fill a large bowl water and bring it to heat. Use another bowl that can easily go in the large bowl. To the small bowl, add chocolate chips and ½ cup cream until the chocolate is melted and the mixture is smooth.

2. You can also melt the chocolate in the microwave by adding chocolate chips and whipped cream to a large bowl. Put this in the microwave and in every 20 seconds increments, stirring well between each. Set aside to cool to room temperature, stirring occasionally (this took about 15 minutes).

3. In the bowl of a hand mixer or stand mixer fitted with the whisk attachment, beat ⅔ cups chilled cream with powdered sugar and vanilla until stiff peaks form (see note about making extra for topping). Transfer the whipped cream to the refrigerator until the chocolate has cooled to room temperature.

4. Using a rubber/silicone spatula, fold the whipped cream into the melted chocolate. Once fully combined, transfer the mousse into individual serving dishes and chill for at least 2 hours. The colder it is, the more firm it will be. If you'd like it softer you can leave it at room temperature for about 15 minutes before serving.

Serve with chocolate shaving, chocolate chips or even a meringue frosting.

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