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Author:
Franco Salzillo
Chocolate mouse is silky, creamy, moist and immensely flavorful. At least the good ones are. And by good mousse, we mean homemade mousse. How to make chocolate mousse at home? It’s easier than you think, especially if you have the right recipe.
Here’s how to make a few glasses of dark chocolate mousse with whipped cream for a dinner party, birthday or other special occasion. This one is easy to make, as it only takes a few minutes to put together. You’ll have to refrigerate the mousse for a few hours, but it’s well worth the wait.
Chocolate mousse is an elegant dessert. You’ll find it in the fanciest restaurants, and it’s because the mousse’s silky texture is hard to beat — that’s what we call a decadent treat!
Chocolate mousse, though, is pretty simple to make, even with fresh ingredients — the ready-made mousse from a box is a sad version of such a luxurious dessert! Let’s make mousse from scratch, with real chocolate and relatively common ingredients. The best part? There’s no cooking involved unless you call microwaving chocolate cooking.
Here’s what you need to know about homemade dark chocolate mousse. A great dessert to have up your sleeve, especially if you entertain often. You know what? Make this one for yourself as well, for the sake of it.
To make homemade dark chocolate mousse, you’ll need chocolate — the real deal made with at least 70% cacao. You’ll find the finest chocolate in bakery supply stores, where chocolate makers and pastry chefs buy their stuff — chocolate is cheaper there too.
You’ll also need powdered or confectioners’ sugar, whipping cream, vanilla extract and your garnish of choice — for us, that’s whipped cream, cocoa powder and mint leaves. Add some color for that chocolatey treat! Berries and shaved chocolate are also good garnishes to give variety to your chocolate mousse game. Let’s check out the recipe and make some dark chocolate mousse. Calls some friends over and put them to work!
In a microwave-safe bowl, melt the chocolate in ten-second pulses, stirring between pulses until glossy and smooth. Mix in the sugar. Set aside.
Whisk the heavy cream until soft peaks form and incorporate the vanilla.
Fold the whipped cream into the melted chocolate and pour it into four serving glasses.
Refrigerate for at least 4 hours.
Garnish with cocoa powder, whipped cream and mint leaves before serving.
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