Chocolate mousse is a soft prepared sweet or savory dish. It normally has a smooth, light and airy texture and that is created by whipping the cream or egg whites which incorporates lots of air bubbles and make the mousse light. But depending on the way of making the texture of the mousse can vary from light and airy to thick and creamy. In this video, I’ve shared the recipe for slightly thick and creamy chocolate mousse.
- 200 Grams Semi-sweet dark chocolate
- 400 ml Whipping cream
- First, cut the chocolate into small pieces unless you’re using chocolate chips.
- Then melt the chocolate with 100 ml of cream in a heatproof bowl on a double boiler, making sure the bottom of the bowl isn’t touching the simmering water.
- Once the chocolate is completely melted let it cool for 5-10 minutes.
- Whisk the rest of the 300ml whipping cream in a separate bowl until soft peaks form.
- Add the cooled chocolate in portions to the whipped cream and continue to whisk until all the chocolate are mixed properly and firm peaks form.
- You can straightway put the mousse in small serving dishes or put it in a piping bag and then pipe into the serving dish to make them look fancy.
- Serve them straightway or refrigerate them for 2-3 hours and serve them cool.
- Decorate with some chocolate sprinkles or toppings of your choice.