Description
This Easy Chocolate Mousse recipe combines rich semi-sweet chocolate with whipped cream and a hint of instant coffee for a delightful, airy dessert. In just 20 minutes, you can create a smooth and fluffy mousse that’s perfect for satisfying your chocolate cravings, garnished with a touch of fresh whipped cream and chocolate shavings for an elegant finish.
Ingredients
Chocolate Mixture
- 4 oz. semi-sweet chocolate baking bar (dark or milk chocolate also work)
- 1 tbsp regular salted butter
- 1 tsp instant coffee granules (optional but recommended)
Dry Ingredients
- 1/3 cup powdered sugar (avoid granulated sugar)
- ¼ cup dutch processed cocoa powder
Whipped Cream Mixture
- 1¼ cups heavy whipping cream
- 1 tsp vanilla extract
Instructions
- Chop Chocolate: Finely chop the semi-sweet chocolate baking bar into small pieces to facilitate even melting.
- Melt Chocolate Mixture: Place the chopped chocolate, butter, and instant coffee granules in a large microwave-safe bowl. Microwave in 15-second intervals, stirring between each until smooth and melted. Set aside to cool slightly.
- Sift Dry Ingredients: Sift together the powdered sugar and Dutch processed cocoa powder in a separate bowl to remove lumps and combine evenly.
- Whip Cream Base: In a large bowl, whip the heavy cream until frothy. Gradually add the sifted powdered sugar and cocoa mixture a little at a time, continuously whipping and scraping down the bowl’s sides until fully incorporated.
- Add Vanilla: Stir in the vanilla extract to the whipped cream mixture for enhanced flavor.
- Whip to Stiff Peaks: Continue whipping the cream mixture until stiff peaks form, being careful not to overmix to maintain a light texture.
- Fold Chocolate into Cream: Add one-third of the whipped cream to the melted chocolate mixture. Gently fold until no streaks remain. Repeat this folding process two more times with the remaining whipped cream, working gently to preserve the airy texture.
- Divide and Serve: Spoon or pipe the chocolate mousse evenly into glass dessert cups. Optionally, top with fresh whipped cream and sprinkle chocolate shavings for presentation. Serve immediately or refrigerate until ready to enjoy.
Notes
- Using instant coffee granules enhances the chocolate flavor but can be omitted if preferred.
- Do not overmix the whipped cream once stiff peaks form to avoid deflating the mousse.
- For best results, use good-quality chocolate and Dutch processed cocoa powder.
- This mousse can be prepared a few hours ahead and refrigerated, but bring to room temperature before serving for optimal texture.
- Substitute heavy cream with coconut cream to make a dairy-free version, though texture and flavor will differ.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: French
