Chocolate Mousse - Simple, No Eggs Recipe
Here's a Chocolate Mousse that starts as a luscious ganache and is lightened with whipped cream to make a simple, no fuss, elegant dessert.
Equipment
- Medium Pyrex Bowl
- 1-Quart Saucepan
- Whisk
- Large Mixing Bowl
- Electric Hand Mixer
- Silicone Spatula
Ingredients
- 10 Ounces Semi-Sweet Chocolate Chips, Chunks, or Chopped
- 1 Cup Heavy Cream
- 1 Teaspoon Instant Espresso
- 2 Tablespoons Dark Rum
- ½ Teaspoon Vanilla Extract
- 1 ½ Cups Heavy Cream Very Cold
Instructions
- Make a Ganache. Add the chocolate to a medium heat proof bowl like pyrex, and set aside.10 Ounces Semi-Sweet Chocolate
- Heat Cream and Flavorings. To a small saucepan add the dark rum and vanilla extract and heat over medium heat until small bubbles form. This evaporates some of the water in the rum and vanilla extract and will prevent the chocolate from seizing later.Stir in 1 cup heavy cream and the instant espresso, and continue to heat over medium high heat to a bare simmer. Small bubbles will appear across the surface of the mixture.1 Cup Heavy Cream, 1 Teaspoon Instant Espresso, 2 Tablespoons Dark Rum, ½ Teaspoon Vanilla Extract
- Pour Hot Flavored Cream Over Chocolate. Pour the hot cream mixture over the chopped chocolate so it completely covers the chocolate. Cover with a plate or lid and let the chocolate mixture sit for 3 minutes for the chocolate to melt.
- Whisk to Combine. Whisk the melted chocolate and cream mixture until the mixture is smooth and well combined, forming a ganache.
- Make Whipped Cream. Add the remaining 1 ½ cups of very cold heavy cream to a large mixing bowl. Use an electric mixer to beat the cream until it forms ribbons that flow into soft peaks that hold their shape. Do not overbeat to stiff peaks, which makes it more difficult to combine the whipped cream with the chocolate ganache.1 ½ Cups Heavy Cream
- Lighten the Ganache. Very gently whisk ⅓ of the whipped cream into the ganache to lighten its texture.
- Fold Lightened Ganache. Use a silicone spatula to gently fold the lightened ganache into the large bowl of the remaining whipped cream until no streaks of white or dark remain in the mousse.
- Chill and Serve. Spoon into dessert dishes and chill for 3 to 4 hours or until firm and set. If desired, serve with additional whipped cream.
Notes
My Top Tip
♡ Cold...Cold....Cold! Cold is your friend when making whipped cream! Chill the large bowl and the beaters before beating the cold, heavy cream for the best results.
My Mom used to always put the container of cream plus the beaters into the bowl, and then put the bowl in the fridge for at least an hour before making whipped cream.
Make-Ahead, Storage, & Reheating Instructions
Make Ahead: This chocolate mouse must be made several hours before serving to allow time for it to set. You can make it the day before, or early in the day for same day serving.
Refrigeration: You can store this chocolate mousse in the refrigerator for 3 to 5 days.
Freezing: Do not freeze this mousse.
Nutrition
Calories: 468kcal | Carbohydrates: 21g | Protein: 4g | Fat: 40g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.03g | Cholesterol: 86mg | Sodium: 24mg | Potassium: 276mg | Fiber: 3g | Sugar: 15g | Vitamin A: 1111IU | Vitamin C: 0.4mg | Calcium: 71mg | Iron: 2mg
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