This chocolate mousse is the perfect balance of creamy and rich, with a texture so smooth it practically melts in your mouth. It’s an elegant dessert that feels fancy but is surprisingly easy to make, ideal for impressing guests or treating yourself.
Heavy cream is the backbone of this mousse, providing the luscious texture and richness. It's used in two parts: one for melting the chocolate and the other for folding in whipped peaks.
Dark chocolate gives the mousse its deep, intense flavor. Go for at least 70% cocoa for the best results — it’s worth it.
Granulated sugar adds just the right amount of sweetness, balancing the bitterness of the dark chocolate.
Vanilla extract is a subtle enhancer, bringing out the chocolate’s complexity and adding a hint of warmth.
Consider topping the mousse with a dollop of freshly whipped cream and a sprinkle of cocoa powder or chocolate shavings. For a bit of crunch, a biscotti on the side is a delightful pairing. If you’re feeling indulgent, a small glass of port wine complements the chocolate beautifully.
Start by pouring 1 cup of heavy cream into a medium saucepan. Heat it over medium until you see little bubbles forming around the edges. You don’t want it to boil, just a gentle simmer.
Once simmering, remove the saucepan from heat and add in the chopped dark chocolate. Stir gently until the chocolate is completely melted and the mixture is smooth. It’s best to do this with a heat-resistant spatula, ensuring you scrape down the sides of the pan.
In a large bowl, combine your smooth chocolate mixture with the sugar and vanilla extract. Stir until everything is well combined, then set it aside to cool to room temperature. This step ensures that the whipped cream won't melt when mixed in.
While your chocolate mixture is cooling, take the remaining heavy cream and whip it in a separate bowl until you see soft peaks. This means the cream holds its shape but the tips still fold over.
Gently fold the whipped cream into the chocolate mixture. Use a spatula to carefully combine them without deflating the whipped cream. The key here is to be gentle yet thorough, mixing until no streaks remain.
Spoon the mousse into serving dishes, then cover and refrigerate for at least 2 hours. This chilling time allows the flavors to meld and the mousse to firm up nicely.
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