Easy Chocolate Mousse

Easy chocolate mousse made with dark chocolate and heavy whipping cream, without eggs or gelatin. Serve it freshly folded or chill for a more set texture.

Recipe Developer-Estefania

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Prep Time 5

Cook Time 5

Total Time 10

Ingredients

▢ 300 g dark chocolate chopped from a bar or chocolate chips
▢ 600 g heavy whipping cream cold, divided

Instructions

Place the 300 g dark chocolate, chopped, in a heatproof bowl. Pour 300 g Heavy Whipping Cream into a saucepan and heat over medium heat just until it begins to simmer.
Pour the hot cream over the chocolate and leave undisturbed for 5 minutes. Stir until the chocolate has melted and the mixture is smooth, then let it cool to room temperature.
Pour the remaining 300 g Heavy Whipping Cream, cold, into a separate large mixing bowl. Beat with a hand mixer until stiff peaks form.
Use a spatula to gently fold the whipped cream into the cooled chocolate mixture until evenly combined. Keep the folding movements gentle to preserve the air in the cream.
Divide the chocolate mousse between six serving glasses or bowls. Refrigerate for 2 hours for the preferred set texture, or serve immediately after folding for a softer mousse.

Notes

Keep the whipping portion cold: Leave the reserved cream in the refrigerator while the chocolate base cools so it whips more easily.

Check the base before combining: Warm chocolate can deflate whipped cream, so the base should reach room temperature before the two are combined.

Stop at stiff peaks: The whipped cream should hold its shape when the beaters are lifted; continuing beyond this point can make it grainy.

Use a spatula for folding: A mixer can knock air out of the mousse at this stage, making the finished dessert denser.

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