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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
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REMIX RECIPE
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Ingredients
3 INGREDIENTS
6 SERVINGS
Heavy Cream
3 cups heavy cream
divided
Granulated Sugar
1/3 cup granulated sugar
Semi Sweet Chocolate Chips
8 oz semi sweet chocolate chips
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.
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Health Info
Macros
38g
CARBS
54g
FAT
4g
PROTEIN
Allowed on these diets
VEGETARIAN
GLUTEN FREE
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?