Description
This easy 2 ingredient chocolate mousse recipe creates a smooth, creamy, and fluffy dessert using just semi-sweet chocolate and heavy cream. The ganache and whipped cream are gently folded together to make a light mousse perfect for any occasion.
Ingredients
Scale
Chocolate Ganache
- 300 g semi-sweet chocolate (~50% cocoa, or use a mixture of milk and dark)
- 1 cup (240 g) heavy cream, chilled
Whipped Cream
- 1 ½ cup (360 g) heavy cream, chilled
Instructions
- Prepare Ganache: Break the chocolate into a heat-safe bowl. Heat 1 cup (240 g) of heavy cream in a saucepan over medium flame until it just starts to simmer with bubbles forming around the edges. Pour the hot cream over the chocolate, covering it completely. Cover the bowl with a lid or plate and let it sit for 2-3 minutes. After 5 minutes, stir gently until the chocolate melts and forms a smooth, shiny ganache. If needed, microwave for 10-15 seconds to melt any remaining chocolate. Let the ganache rest for 5 minutes.
- Whip Cream: Add the remaining 1 ½ cup (360 g) of chilled heavy cream to a large bowl. Using an electric hand mixer, whisk the cream for a few minutes until soft to medium peaks form. The cream should thicken and hold shape partially but remain soft and ribbon-like when the mixer is lifted. Stop immediately to avoid over-whipping.
- Fold Ingredients: Add about one-third of the whipped cream to the ganache (ensure it is no longer hot). Gently and slowly fold the mixture with a rubber spatula until mostly combined. Then fold this mixture into the remaining whipped cream gently and slowly to keep it airy. Break any lumps by pressing them down with the spatula. Stop folding once the mousse is smooth and fluffy.
- Chill and Serve: Divide the mousse evenly into dessert cups or your choice of serving dish. Refrigerate for at least 3 hours until set. Optionally, garnish with extra whipped cream and grated chocolate before serving.
Notes
- Keep the mousse refrigerated and cold to maintain the best texture.
- Use chilled heavy cream straight from the fridge for optimal whipping results.
- Be gentle when folding whipped cream into ganache to preserve the mousse’s lightness.
- For a richer mousse, use higher cocoa percentage chocolate, or mix milk and dark chocolate as preferred.
- If the ganache cools too much and hardens, gently warm it slightly before folding.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 40 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 110 mg
