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Velvety Chocolate Mousse Sauce

clock-icon20 minutes
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Pixicook editorial team

A rich and smooth chocolate mousse sauce, perfect for desserts.

Ingredients for Velvety Chocolate Mousse Sauce

units in
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serves
2 peoplechevron

Unsweetened Cocoa Powder

tablespoons

Unsalted Butter

tablespoons

Kosher Salt

pinches

How to Make Velvety Chocolate Mousse Sauce

1. Combine Cocoa Powder, Sugar, and Milk

Combine the cocoa powder, sugar, and 1/4 cup (60 ml) of milk in a small, heavy saucepan. Stir these ingredients together until they form a thick, lump-free paste.

2. Whisk in Remaining Milk

Gradually whisk in the remaining milk, making sure to do this slowly to maintain the smooth texture. Place the saucepan over medium-high heat and bring the mixture to a simmer.

3. Add Butter and Salt

Once the mixture is simmering, whisk in the butter and a tiny pinch of kosher salt. Taste the sauce and adjust the sugar if needed to balance the flavors. Transfer the sauce to a medium bowl and let it cool completely, stirring often to prevent a skin from forming.

4. Whip Heavy Cream

While the sauce is cooling, whip the heavy cream to firm peaks using a handheld electric mixer in a medium bowl.

5. Fold Sauce into Whipped Cream

When the chocolate sauce has cooled to room temperature, fold one-fourth of it into the whipped cream using a rubber spatula. Once most of the sauce is mixed in and a few streaks remain, repeat the folding process with the remaining sauce in three more batches.

Pitfalls and tips

Quality of Chocolate

Choose high-quality chocolate with at least 60% cocoa solids for depth of flavor.

Gentle Heat

Melt chocolate using a double boiler or microwave at half power, in short bursts, stirring in between.

Incorporating Air

Gently fold whipped egg whites or whipped cream into chocolate to keep the mousse light and airy.

Chopping Chocolate

Finely chop the chocolate for even melting and to prevent seizing.

Chilling Time

Chill the mousse sauce for a few hours to set properly and allow flavors to meld.

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