Last weekend was a bit of a chocolate mousse fest around here. I’d planned to make this recipe and then got caught up in the aquafaba (chickpea goo liquid) recipe, the results of which was a fridge FULL of chocolate mousse one week out from Easter. I can’t help but think that might have been peaking too soon. Haha.
So, what was with the sudden interest in chocolate mousse?
Chocolate, mostly. Haha. Desiree and I were having a movie night and while my tastes are usually popcorn ALL the way, chocolate was the order of the day. We started talking about the recipes I’d seen online and what Desiree had found would work and what wouldn’t. She’s a better baker/dessert maker than I am; she’s patience and attention to detail and I’m more hit and hope. Not a great characteristic for recipes requiring precision and timing.
But, I soldiered on. Her watching on, laughing at me mostly, guiding me as we went through. Do you think this is beaten enough? I’d ask. No, was pretty much always her answer. My impatience always voted yes. Haha. The results weren’t bad. In fact, pretty much better than any other attempt at desserts that aren’t cocktails I’ve ever had. Now, isn’t that a good news story.
Simple Chocolate Mousse
- 500ml Whipping Cream
- 250grams Chocolate (or use those easter eggs!)
- 1 teaspoon vanilla extract
- 1 pinch of salt
- Sweetener (if using super dark chocolate, it can be bitter)
- Bring the cream to the edge of boiling over a medium heat
- When you start to see bubbles forming add the roughly cut chocolate and whisk until combined
- Place it heat-proof bowl and leave on bench to cool to room temperature
- Refrigerate mixture until cooled
- Remove from fridge, make sure mixture is sufficently chilled, it won’t whip up if it isn’t
- Add sweetener if using
- Whip the mixture until light and fluffy. You can go too far with this, think chocolate, grainy butter! Mine was close, so keep an eye out for that.
- Scoop into serving bowls/cups. Serve with things like whipped cream, berries and grated chocolate. Ours was a little too sweet for our tastes, so the berries and cream helped to combat that. But, do as you wish!
A big nod to the original recipe over at Sweetness and Bite. Nailed it.
Enjoy team, the chocolate fest is over on the blog for a little while. I’ve got a beetroot and bean salad coming up next. Until then, as always, a pin or a share is much appreciated. And if you’ve got a recipe you want me to try out, let me know.