Ingredients
Chocolate Mixture
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
Whipped Cream Mixture
- ⅔ cup heavy cream
- 1 tablespoon sugar
- ½ teaspoon vanilla extract
Instructions
- Melting the Chocolate: In a microwave-safe bowl, combine the semi-sweet chocolate chips and ½ cup of heavy cream. Heat in 20-30 second intervals, stirring after each until the mixture is smooth and fully melted. Allow to cool slightly.
- Whipping the Cream: In a separate chilled bowl, add the ⅔ cup heavy cream, sugar, and vanilla extract. Using a hand mixer or whisk, whip the cream until soft peaks form.
- Combining the Mixtures: Gently fold the whipped cream into the melted chocolate mixture using a spatula. Mix carefully to retain the light and airy texture without deflating the cream.
- Chilling: Spoon the mousse into serving dishes or glasses. Refrigerate for at least 1 hour or until set and chilled thoroughly.
- Serving: Serve chilled as is or garnish with fresh berries, whipped cream, or chocolate shavings if desired.
Notes
- Be careful not to overheat the chocolate to prevent burning.
- Ensure the whipped cream forms soft peaks for the best texture.
- Can be made a day ahead and stored covered in the refrigerator.
- Use high-quality chocolate for better flavor.
- For a dairy-free version, substitute with coconut cream and dairy-free chocolate chips.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: French
