Chocolate Mousse is the fanciest yet easiest dessert one can attempt to master. It is light and airy as well as creamy and uber chocolatey all at the same time. And that's why it's the perfect successor to any meal.
Originally, Mousse is made of whipped up egg-whites mixed with chocolate where egg whites give the airy & light texture while the chocolate takes care of everything else.
But since we're all about making things eggless, we will use Whipping Cream which after being whipped, will give a great airy texture to this mousse. And for the creamy and rich part, we'll be using chocolate ganache.
This recipe is made with just 2 ingredients and practically takes minutes to put together (plus some chilling time) but trust me, you can never go wrong with a Chocolate Mousse.
Yield - 2 Servings (~ 200ml each)
Preparation Time - 10 minutes
Total Time - 3 hrs
Dark Chocolate (>50%) - 150 g
Whipping Cream - 90 g + 150 g = 240 g
- We'll start by preparing the ganache. For that, we chop the chocolate (150 g) into smaller pieces and keep in a heatproof bowl.
- Add the whipping cream (90 g) to this chocolate.
- Melt the chocolate and the cream together over a hot water bath and stir till evenly combined.
- In a fresh bowl take whipping cream (150 g) and whip till you get soft peaks. The whipping cream being used here should be cold. If not, put the whipping cream bowl on an ice bed before whipping. (refer to the video)
- Whip till you see soft peaks in the cream.
- Once soft peaks appear, add the chocolate ganache to the whipping cream in 3 parts, whipping in between.
- Stop whipping when all the chocolate and the whipped cream are well combined or you see hard peaks forming in the mixture.
- Put the mousse mixture in a piping bag and pipe the mousse into two cocktail glasses. Tap the glasses afterward, to remove any air pockets.
- Refrigerate the mousse glasses for 2-3 hours. Do not freeze the mousse.
- Serve your mousse with a topping of Whipped