Get ready to whip up the ultimate treat that's all about indulgence without the fuss - our Dark Chocolate Mousse! This is for anyone who loves diving into a decadent dessert but doesn't want to spend all day in the kitchen. With just dark chocolate and heavy cream (and a little cocoa powder for those who want to add some extra flair), you're on your way to creating something that's ridiculously rich, super smooth, and totally drool-worthy.
Jump to Recipe Jump to Video
Table of Contents
Why You Will Love This Dark Chocolate Mousse
You're going to absolutely love this Dark Chocolate Mousse recipe, and here's why. Firstly, it's incredibly simple to make. With just a couple of ingredients, you can whip up something that looks and tastes like it came out of a gourmet kitchen. Secondly, the richness and smoothness of this mousse are unmatched. It's that perfect balance of decadent dark chocolate and creamy texture that melts in your mouth. Plus, the flexibility to garnish it as you like means you can put your own twist on it every time. So, grab your whisk and let's make something delicious together!
Ingredient In Dark Chocolate Mousse
Premium Dark Chocolate: The cornerstone of the recipe, selected for its robust and complex flavor profile, which ensures the mousse has a decadently rich taste. The quality of chocolate directly influences the depth of flavor in the final dessert.
Full-Fat Heavy Cream: This ingredient is crucial for achieving the mousse's signature airy yet creamy texture. High-fat content is key for a stable, whipped consistency that holds its shape while maintaining a silky-smooth mouthfeel.
Optional Garnish for Serving
Fine Cocoa Powder: A light dusting of cocoa powder not only adds a bit of a posh finish but also intensifies the chocolate experience with its pure, bitter notes, offering a contrast to the sweetness of the mousse.
For those who might find cocoa powder too bitter or simply prefer a different taste, chocolate powder serves as a delicious option to garnish your dark chocolate mousse.
How To Make Dark Chocolate Mousse
Prep the Chocolate:
Start by chopping the dark chocolate into small, even pieces. This helps it melt uniformly when mixed with hot cream, ensuring a smooth consistency for your mousse. I love using a Mezzaluna Knife for chopping chocolate!
Heat the Cream:
Take a portion of your heavy cream and gently heat it until just boiling. This is going to be mixed with your chocolate, so you don’t want it to simmer for too long.
Combine Chocolate and Cream:
Pour the hot cream over your chopped chocolate. Pause for a moment to let the heat begin to melt the chocolate, then stir the mixture. Your goal here is a silky-smooth chocolate blend with no lumps.
Add the Remaining Cream:
Once the chocolate mixture has cooled slightly, introduce the rest of your cold heavy cream. Stir everything together until it’s fully mixed. This step is crucial for bringing the mixture to the right temperature and texture for chilling.
Chill the Mixture:
Cover your bowl with plastic wrap, making sure the wrap touches the surface of the chocolate mixture to prevent a skin from forming. Then, set it in the refrigerator. This step is vital for the mousse to set properly.
Whip the Mousse:
After the mixture has chilled and set, take it out and whip it until it forms soft peaks. This introduces air into the mousse, making it light and fluffy. Be careful not to over-whip, as that could make the texture grainy.
Pipe or Spoon into Glasses:
Whether you prefer to use a piping bag for an elegant presentation or a spoon for simplicity, transfer the dark chocolate mousse into your serving glasses. This is where your dessert starts to look as good as it tastes.
Garnish and Serve:
If you’re using cocoa or chocolate powder, now’s the time to sprinkle it over your mousse for that extra touch of flair and flavor. After a final chill in the fridge to set everything in place, your mousse is ready to dazzle.
My Top Tip For Dark Chocolate Mousse
Here's a golden rule for us when making this Dark Chocolate Mousse: chill the chocolate and cream mixture thoroughly before whipping it. This step is important because it sets the stage for that airy, cloud-like texture we're all after. The mixture needs to be cold enough to whip properly, making sure it reaches the perfect consistency without becoming too soft or too firm.
And then, there's the part about whipping. It's a bit like a dance, where overdoing it is just as bad as not doing enough. We've got to whip it just right, because overbeating is the quickest way to turn our dreamy dessert into a curdled mess. Overbeating can cause the dark chocolate mousse to split, losing that smooth, cohesive texture that defines a great mousse.
Serving Suggestions For Dark Chocolate Mousse
Even with its simplicity, this Dark Chocolate Mousse can be elevated into an even more decadent dessert with a few optional extras. Here are some serving suggestions to take it up a notch:
Raspberry Sauce: The bright, tangy sweetness of a light drizzle of raspberry sauce cuts through the richness, offering a refreshing balance that elevates the whole experience.
Berries on Top: A handful of fresh raspberries, strawberries, or blueberries not only adds a pop of color but also introduces a fresh, slightly tart contrast to the rich dark chocolate mousse.
Whipped Cream: A dollop of lightly sweetened whipped cream on top can add an extra layer of creaminess and a visual appeal.
Shaved Chocolate or Chocolate Chips: For the chocolate enthusiasts, adding shaved chocolate or chocolate chips on top brings in a delicious texture and doubles down on the chocolate experience.
Nutty Crunch: A sprinkle of chopped toasted nuts (think hazelnuts, almonds, or pecans) offers a crunchy texture and a nutty flavor that complements the smooth dark chocolate mousse perfectly.
More Mousse Recipes
- Chocolate Ricotta Mini Mousse Cakes
- Caramilk Chocolate Mousse Dessert Cups
- Biscoff Mousse Dessert Box
- 3-Ingredient Toblerone Mousse Recipe
See more Mousse →
Buy Now →
Buy Now →
Buy Now →
Buy Now →
Buy Now →
Buy Now →
Buy Now →
Buy Now →Common Questions
Can I use milk chocolate instead of dark chocolate?
Absolutely! While dark chocolate provides a rich, intense flavor, milk chocolate can be used for a sweeter, lighter taste. Just keep in mind that the texture and flavor will be slightly different, with milk chocolate giving a creamier and less intense chocolate flavor.
Can I make this recipe ahead of time?
Yes, this is a great make-ahead dessert! Once prepared and chilled, the dark chocolate mousse can be stored in the refrigerator for up to 2 days before serving. Just cover it well to prevent it from absorbing other flavors from the fridge.
Can I freeze the dark chocolate mousse for a frozen dessert?
Definitely! Freezing the mousse can turn it into a delicious, ice cream-like dessert. Just remember to let it sit at room temperature for a few minutes before serving to soften slightly for the perfect texture.
What's the best way to serve dark chocolate mousse for a dinner party?
For a dinner party, consider serving the mousse in elegant glasses or clear dessert cups to show off its texture. Garnish with a touch of whipped cream, a sprinkle of cocoa powder, or some fresh berries for a beautiful presentation that's sure to impress your guests.
Have you tried this recipe? Tag me @CupcakeSavvysKitchen and I will share your pic in my stories!
Dark Chocolate Mousse 2-Ingredients Quick Easy
Prep Time: 20 minutes minutes
Chill Time: 4 hours hours
Total Time: 4 hours hours 20 minutes minutes
Print Pin
Our Dark Chocolate Mousse is all about indulgence without the fuss. With just dark chocolate and heavy cream (and a little cocoa powder for those who want to add some extra flair), you're on your way to creating something that's ridiculously rich, super smooth, and drool-worthy.
Servings 10 Mini Glasses
Ingredients
Dark Chocolate Mousse
- 170 g dark chocolate 200g blocks are fine too!
- 600 ml heavy cream
Optional Garnish
- ½ tablespoon cocoa powder or chocolate powder
Instructions
Dark Chocolate Mousse
Begin by finely chopping the dark chocolate and placing it into a heatproof bowl.
Heat half of the heavy cream in a saucepan over medium heat until it reaches a boil, then immediately remove from heat.
Pour the hot cream over the chopped chocolate, letting it sit for one minute to soften.
Stir the mixture until the chocolate is completely melted and smooth, ensuring there are no lumps.
Add the remaining cold heavy cream to the chocolate mixture, stirring thoroughly to combine. This cools the mixture down quickly.
Cover the bowl with plastic wrap, making sure it directly touches the surface of the mousse to prevent a skin from forming.
Refrigerate the mixture for at least 4 hours, or until it's fully chilled and firm.
Once chilled, use a hand mixer to whip the mousse until it forms firm peaks. Avoid overmixing to prevent the mousse from splitting.
Transfer the mousse into a piping bag fitted with a star tip and pipe into small glasses. Alternatively, spoon the mousse into the glasses.
Garnish
For a finishing touch, optionally dust with cocoa powder or garnish as desired.
Refrigerate the filled glasses for at least an hour before serving.
Notes
Chocolate Quality: The quality of the chocolate significantly affects the final flavor. Opt for high-quality dark chocolate with a cocoa content of at least 70% for a deep, rich taste.
Cream Temperature: Ensure the cream is very cold before whipping the mousse. This helps achieve a stable, airy texture in the mousse.
Chilling Time: Don't rush the chilling process. The mousse needs time to set properly and develop its flavors.
Overmixing: Be cautious not to overmix the mousse when whipping it to form peaks; overmixing can cause the mousse to become grainy or split.
Serving Size: This mousse is rich and intense, so serve in small portions to appreciate its flavors fully.
Nutrition
Calories: 307kcal | Carbohydrates: 10g | Protein: 3g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 69mg | Sodium: 20mg | Potassium: 183mg | Fiber: 2g | Sugar: 6g | Vitamin A: 894IU | Vitamin C: 0.4mg | Calcium: 53mg | Iron: 2mg
Tried this recipe?Tag me @CupcakeSavvysKitchen and I will share your pic in my stories!
