Craving something sweet, decadent, and utterly indulgent? Look no further than this not-so-traditional dark chocolate mousse.
This mousse is thick, creamy, and has a flavor reminiscent of chocolate ice cream—what more could you possibly want?
If you’re a chocolate lover, this dessert is about to become your new favorite go-to treat. It’s simple to make, and the best part is, it tastes as luxurious as it looks.
What is Chocolate Mousse Made Of?
Mousse is a classic French dessert that can be made in various ways.
There are two main types of mousse: one that gets its fluffy texture from whipped egg whites and the other, like this one, which uses whipped cream to create a light and airy texture.
This recipe falls into the second category, making it super simple to prepare as long as you don’t over-whip the cream.
How to Make Soft and Fluffy Mousse
The secret to the perfect chocolate mousse lies in two key steps: allowing the chocolate mixture to cool enough so that it doesn’t melt the whipped cream, and whipping the cream to the right consistency.
While it’s tempting to whip the cream until stiff peaks form, you should stop when soft peaks appear. Over-whipping will result in a stiff and grainy mousse.
The mousse continues to set as it chills in the fridge, becoming thicker and creamier over time.
Can Chocolate Mousse Be Made in Advance?
Yes, you can! If you’re planning ahead for a dinner party or just want to have something sweet ready to go, this mousse can be made one day in advance.
Simply make the mousse, divide it into serving dishes, and store it in the fridge overnight (covered).
If you want to make it even further ahead, prepare the chocolate custard ganache first, store it in an airtight container for up to 3 days, then bring it to room temperature before folding in the whipped cream and serving.
Tips for Making the Best Chocolate Mousse
- Use High-Quality Chocolate: Don’t skimp on the chocolate! A good quality bar, like Ghirardelli, will make a huge difference in the flavor of your mousse. Avoid chocolate chips with additives, as they may not melt properly.
- Chop the Chocolate Finely: Be sure to chop your chocolate into small pieces so it melts evenly and smoothly into the custard.
- Carefully Monitor the Chocolate Custard: When making the custard, be careful not to overheat the milk or let the egg split. Stir constantly to avoid scalding.
- Cool the Ganache to the Right Temperature: Allow the chocolate custard ganache to cool until it’s thick but not solid. If it cools too much, gently warm it in a warm room or place it in a bowl of warm water.
- Don’t Over Whip the Cream: Whip the cream until soft peaks form. If you whip it too much, you’ll end up with a dense mousse.
Ingredients Needed
For this indulgent dessert, you’ll need:
- Dark Chocolate: Use anything from 45% to 75% cocoa chocolate bars (avoid chocolate chips, as they have additives that hinder melting).
- Granulated Sugar: Regular white sugar balances the bitterness of the cocoa powder.
- Cocoa Powder: You can use either Dutch-processed or natural cocoa powder.
- Salt: A pinch of salt enhances the chocolate’s flavor.
- Milk: Whole milk is used in this recipe, though other varieties might work.
- Vanilla Extract: It’s a secret ingredient that enhances the chocolate flavor!
- Egg Yolk: Adds richness and helps thicken the custard.
- Heavy Cream: For the light and fluffy whipped cream that makes this mousse perfect.
How to Make Dark Chocolate Mousse
1. Prepare the Chocolate Custard Ganache:
- Finely chop the dark chocolate and place it in a heatproof bowl.
- In a small saucepan, whisk together the sugar, cocoa powder, and salt.
- Pour in the milk and whisk to combine. Add the vanilla extract and egg yolk, then whisk again.
- Place the saucepan over medium heat and continue whisking until the mixture just starts to steam and barely bubble.
- Remove the pan from the heat and pour the mixture over the chopped chocolate. Stir until all the chocolate has melted and combined smoothly.
- Let the mixture cool to room temperature, whisking every 10-15 minutes. It should thicken to the consistency of a truffle center. To speed up the cooling, place the bowl in an ice bath or on an ice pack.
2. Make the Whipped Cream:
- Pour the cold heavy cream into a mixing bowl and whisk it either by hand or with an electric mixer on medium speed until soft peaks form. The cream should just hold lines when you stop the whisk. Don’t whip to stiff peaks!
- Gently fold the whipped cream into the cooled chocolate ganache using a rubber spatula. Be careful not to stir too vigorously, as this will deflate the cream.
- Once the cream is fully incorporated, fold in the remaining whipped cream.
- Serve the mousse immediately or let it chill in the fridge for about an hour to firm up.
Optional: Top with extra whipped cream, grated chocolate, or a dusting of cocoa powder before serving.
Nutritional Information (Per Serving)
- Calories: 206 kcal
- Carbohydrates: 16g
- Protein: 3g
- Fat: 15g
- Saturated Fat: 9g
- Fiber: 2g
- Sugar: 12g
Conclusion
This dark chocolate mousse is a true indulgence with its thick, creamy texture and rich chocolate flavor. The key to a perfect mousse lies in using quality ingredients, carefully whipping the cream, and letting the ganache cool to just the right consistency. Whether you’re making it for a special occasion or just because, this mousse is sure to impress. Enjoy it on its own or top it with some whipped cream and grated chocolate for that extra touch of indulgence.
Happy cooking!
