105 minutes
Indulge in a rich and creamy chocolate mousse made with simple ingredients for an impressive dessert.
cups
Milk Chocolate Chips
0 oz
Unsweetened Cocoa Powder
tablespoons
Instant Espresso Powder
teaspoons
teaspoons
teaspoons
Shaved Chocolate, for garnish
as needed
1. Heat Cream and Melt Chocolate
Gently heat 2 cups of heavy cream in a medium saucepan over medium heat until it just begins to simmer. Pour the simmering cream over the milk chocolate chips in a large bowl, let stand for 2 minutes, then whisk until smooth.
2. Add Dry Ingredients
To the melted chocolate mixture, add unsweetened cocoa powder, instant espresso powder, and kosher salt. Whisk thoroughly to combine, then cool slightly at room temperature, cover, and refrigerate for at least 1 hour.
3. Whip Chocolate Mixture
Using a handheld mixer, beat the chilled chocolate mixture until stiff peaks form, ensuring that the peaks hold their shape when the beaters are lifted.
4. Prepare Whipped Cream Topping
Whip the remaining ½ cup of heavy cream with pure vanilla extract until soft peaks form, then use as a topping for the mousse.
5. Garnish and Serve
Divide the mousse into serving bowls, garnish with whipped cream and shaved chocolate, and chill until ready to serve.
Use high-quality chocolate with a cacao content of 60-70%, fresh eggs, and good-quality cream.
Use a rubber spatula to fold whipped cream into chocolate gently, maintaining the mousse's airy texture.
Whip the heavy cream to soft peaks for the right texture, avoiding over-whipping.
Melt chocolate using a double boiler or heatproof bowl over simmering water, ensuring the bowl doesn't touch the water.
Allow the mousse to set in the refrigerator for at least 2-3 hours, or ideally overnight, for flavor development and consistency.
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