Chocolate Mousse (Mousse Au Chocolat) Recipe

Experience ultimate decadence with this French-inspired creation. A generous hug of quality semi-sweet chocolate blends perfectly with delicately whipped heavy cream, sugar and vanilla. The result is a Silky Chocolate Mousse that is airy, indulgent and smooth. Enjoy an Instant Mousse that transports your tastebuds to a realm of pure chocolate delight.

I recently made this mousse au chocolat recipe and it was really impressive in its simplicity and flavor. I used 200g of chopped semi-sweet chocolate, making sure its good quality so that the rich cocoa flavors come through nicely.

I whipped up one cup of cold heavy cream until it formed soft peaks then mixed in 2 tablespoons of granulated sugar and 1 teaspoon of vanilla extract to boost the flavor profile. A pinch of salt was all it took to accentuate the chocolate taste.

In my experience this recipe not only tastes great but also provides a fair amount of antioxidants from the chocolate and calcium from the cream. It reminded me of a silky chocolate mousse or even a cocoa mousse made in Belgium without any fuss.

In just about 10 minutes its a delightful dessert that hits the spot and offers a decent nutritional value too.

Why I Like this Recipe

I really love this chocolate mousse recipe for a bunch of reasons. First off, it only takes about 10 minutes to make, so I can whip it up even when I’m in a hurry and still impress my friends with a fancy treat. I also like how simple it is; there are only a few ingredients and they’re all top quality – the chocolate, the cream, a little sugar and vanilla, and even a pinch of salt that makes the chocolate pop.

Another thing I love is the texture. When I fold the melted chocolate into the whipped cream, it creates such a light and airy mousse that literally melts in your mouth. And honestly, it tastes out of this world good, like something you’d find in a fancy French patisserie but without the hassle of complicated recipes.

This recipe is just too easy and delicious to pass up, and every time I make it, I end up feeling like I’ve done something really impressive even if I kinda rushed through it.

Ingredients

• Chocolate is rich in antioxidants and adds a bittersweet flavor with a smooth texture.
• Heavy cream, though high in fat, creates a luxuriously creamy and indulgent mousse base.
• Sugar introduces sweetness and energy, though you might reduce it if things get too sweet.
• Vanilla extract adds a subtle aroma that nicely rounds out the rich chocolate flavor.
• A pinch of salt enhances the cocoa taste and helps balance the overall sweetness.

Ingredient Quantities

• 200g semi-sweet chocolate, chopped (make sure its good quality)
• 1 cup heavy cream (cold is best for whipping)
• 2 tablespoons granulated sugar (you can adjust if your chocolate is sweeter)
• 1 teaspoon vanilla extract (adds a nice flavor boost)
• A pinch of salt (just a little, it helps bring out the chocolate flavor)

How to Make this

1. Start by chopping 200g of semi-sweet chocolate into small pieces and put them in a heatproof bowl.

2. Fill a small pan with a bit of water and put it on medium heat, then place the bowl over the pan (make sure the bowl doesnt touch the water) so the chocolate melts slowly. Stir it a bit until smooth.

3. Once melted, take the bowl off the heat and let the chocolate cool for a few mins so it isnt too hot.

4. In a separate cold bowl, pour 1 cup of heavy cream.

5. Add 2 tablespoons granulated sugar, 1 teaspoon vanilla extract and a pinch of salt into the heavy cream.

6. Whip the cream with a whisk or electric mixer until soft peaks form. It doesnt need to be super stiff but should be light and airy.

7. Now, carefully fold the cooled melted chocolate into the whipped cream using a spatula. Do this gently so you dont lose the air in the cream.

8. Mix until the chocolate and cream are fully incorporated but try not to overmix.

9. Spoon the mousse into serving dishes or glasses and smooth the top.

10. Chill your chocolate mousse in the fridge for at least 1 hour before serving. Enjoy your delicious treat!

Equipment Needed

1. Knife and cutting board for chopping the chocolate
2. A heatproof bowl for melting the chocolate over the pan
3. A small pan to create a double boiler effect
4. A separate cold bowl for whipping the heavy cream
5. A whisk or electric mixer to whip the cream
6. A spatula to gently fold the melted chocolate into the cream
7. Measuring cups and spoons to get the ingredients just right
8. Serving dishes or glasses to spoon or pour the mousse into
9. A refrigerator to chill the mousse before serving

FAQ

Chocolate Mousse (Mousse Au Chocolat) Recipe Substitutions and Variations

• For the semi-sweet chocolate, you could try a high quality dark chocolate or even milk chocolate if you prefer a sweeter mousse.
• If you don’t have heavy cream, coconut cream can work pretty well or you can mix 3/4 cup milk with 1/4 cup melted butter as a substitute.
• You can swap granulated sugar with maple syrup or honey, just adjust the amount a bit since they’re sweeter.
• If you’re out of vanilla extract, a small splash of almond extract can give a similar flavor boost.
• A pinch of any fine sea salt like Himalayan salt works just as good if you don’t have regular salt on hand.

Pro Tips

1. Use the best quality chocolate you can get cuz it makes a big difference in taste. I’ve found that even a small upgrade with a really good chocolate really boosts the flavor.

2. When melting the chocolate, dont rush it. Make sure the bowl isnt touching the water in your pan so the chocolate melts slowly and evenly without burning.

3. Keep your cream super cold before whipping it up. Cold cream tends to whip better and helps create that light airy texture for the mousse.

4. When you’re folding in the melted chocolate, do it gently. Overmixing can deflate the whipped cream and ruin that fluffy texture, so try to be as careful as possible.