Simple Chocolate Mousse
You won't believe how easy this chocolate mousse is! It's creamy, rich, and topped with homemade whipped cream. Watch the video below to see how I make this in my kitchen.
Servings: 4 servings
Ingredients
- 1 ½ cups heavy cream divided
- 6 ounces semisweet chocolate finely chopped
- 1 teaspoon vanilla extract
- pinch kosher salt
- Optional toppings: whipped cream, shaved chocolate, berries, flaky sea salt
Instructions
- Melt the chocolate. Place the chocolate and ½ cup of heavy cream in a heat-safe bowl. Melt gently using a double boiler or microwave in 20-second increments, stirring until smooth and combined. Let cool to room temperature.
- Whip the cream. In a separate bowl, whip the remaining heavy cream, vanilla extract, and salt, until soft peaks form.
- Combine. Add ⅓ of the whipped cream to the melted chocolate and stir to lighten it. Then, gently fold in the remaining whipped cream, until the mixture is smooth and silky.
- Chill. Divide the chocolate mousse into small glasses or ramekins and refrigerate for at least 1 hour, until set.
- Serve. If you'd like, top with extra whipped cream, shaved chocolate or berries before serving.
Video
Notes
- For a richer flavor: you can add ½ teaspoon of instant espresso powder. You can also use a darker chocolate.
- For a sweeter flavor: you can add 1 to 2 tablespoons of your favorite sweetener, like maple syrup, honey, or coconut sugar. Just stir this into the melted chocolate after step 1. You can also use milk chocolate instead of semisweet chocolate.
- Storage tip: Cover each glass (or the whole bowl) and store in the fridge for 3 to 4 days or freeze for up to 2 months.
Nutrition
Calories: 553kcal | Carbohydrates: 25g | Protein: 5g | Fat: 49g | Saturated Fat: 30g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.03g | Cholesterol: 103mg | Sodium: 28mg | Potassium: 327mg | Fiber: 3g | Sugar: 18g | Vitamin A: 1333IU | Vitamin C: 1mg | Calcium: 85mg | Iron: 3mg