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Velvety Chocolate Mousse

This delightful chocolate mousse is ultra-smooth, rich, made with minimal ingredients, and perfect for satisfying your chocolate cravings. Enjoy it as a fancy dessert or a sweet treat to share with your loved ones.
4
20 min
TOTAL TIME
632
CALORIES
$0.86
PER SERVING
Velvety Chocolate Mousse
Ingredients
3 INGREDIENTS
6 SERVINGS
Granulated Sugar
1/3 cup granulated sugar
Semi-sweet Chocolate Chips
8 oz semi-sweet chocolate chips
Heavy Cream
3 cups heavy cream
divided
Directions
7 STEPS
10 min
PREP TIME
10 min
COOK TIME
20 min
TOTAL TIME
1
In a medium saucepan, heat 1 cup of heavy cream with the semi-sweet chocolate chips over medium-low heat, stirring constantly until the chocolate is fully melted and the mixture is smooth.
2
Remove the saucepan from the heat and allow it to cool slightly.
3
In a separate large mixing bowl, whip the remaining 2 cups of heavy cream and granulated sugar together until stiff peaks form.
4
Once the chocolate mixture has cooled a bit, gently fold it into the whipped cream mixture until fully incorporated and the mousse is smooth and fluffy.
5
Spoon the chocolate mousse into a piping bag and pipe it into individual dessert dishes or cups. Alternatively, spoon the mousse directly into the dishes if a piping bag isn't available.
6
Chill the mousse in the refrigerator for at least 2 hours before serving. This allows the mousse to set and enhances the flavor.
7
Once chilled, garnish with additional whipped cream, chocolate shavings, or fresh berries, if desired. Serve and enjoy.
Health Info
Macros
38g
CARBS
54g
FAT
4g
PROTEIN
Allowed on these diets
GLUTEN FREE
VEGETARIAN
Contains these allergens
MILK
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Frequently Asked Questions
What is chocolate mousse?
What ingredients do I need to make chocolate mousse?
What type of chocolate should I use for chocolate mousse?
Do I need any special equipment to make chocolate mousse?
Can I make chocolate mousse without eggs or cream?
How can I adjust the consistency or texture of my chocolate mousse?
What are common mistakes to avoid when making chocolate mousse?
How should I store my leftover chocolate mousse?