* Percent Daily Values are based on a 2000 calorie diet. The cocoa powder adds extra flavor and give this chocolate mousse a deeper chocolate flavor. If you notice any small lumps strain through a sieve and return to saucepan. Using a hand whisk or electric mixer, beat the coconut cream into desired texture. Read our disclosure policy. (We are shocking the eggs so they do not scramble). If you do end up with a few tiny lumps the sieve the mixture before adding the chocolate. Decadently creamy, light and billowy, and indulgently chocolaty. A classic chocolate mousse is simply chocolate and eggs, with a little sugar, although there are other types of “mousse” that are made with cream as well as butter. ****Using a chilled bowl is helpful when whipping cream, it whips faster and ends up fluffier. This quick and easy no-bake chocolate dessert recipe is made with just 3 simple ingredients and can be shaken in the jar you eat it from! Thanks for reviewing Darlene! Warm 3/4 cup of the heavy cream and salt in a 2-quart saucepan on the stovetop over low heat (don't let it boil). Some recipes for chocolate mousse involve double-boilers and they can seem very intimidating to make. It’s an easy chocolate mousse recipe that you can feed the kids and the whole family will love. Use real chocolate and good quality chocolate. Chill finished mousse before serving for great texture and refreshing taste. Saved Recipes. You can easily double this recipe to feed a crowd. https://www.mycakeschool.com/recipes/easy-chocolate-mousse-filling Not only does it make it look elegant and add visually appealing variation but it just compliments and finishes it off as it should be. Chill 2 hours. Whip cream with a hand mixer in a large bowl until stiff peaks form. Coconut cream whips beautifully to create a gorgeous topping for many desserts, but also can create a lovely mousse with the addition of just two ingredients, icing sugar and cocoa powder. Easy Chocolate Mousse Recipe (perfect dessert for one!) This recipe is a staple for chocolate lovers everywhere! Then also try my classic Cheesecake, Chocolate Covered Strawberries, or Molten Chocolate Lava Cakes. When there’s chocolate mousse this good being served there is just absolutely no resisting! Leftover mousse can stay in the fridge for a few days. How to Make Chocolate Mousse. I add crème fraîche to my recipe, as it makes the chocolate sing. In medium mixing bowl using an electric hand mixer whip together egg yolks and granulated sugar on high speed until pale and fluffy, about 2 minutes. Pipe or spoon into dessert cups. It’s a cream cheese chocolate mousse made with cocoa powder. Keto Chocolate Mousse with Cream Cheese Recipe 1 Cup Heavy/Double/Whipping Cream 2 Tablespoons Cocoa Powder 1 Tablespoon Stevia (or your sweetener of choice) I love chocolate mousse, but it’s often very rich and too “dense” for me, and that’s why I like to make my own fluffier version at home when I have time. If you would like, you can reserve some white cream before adding cocoa, to top mousse before serving. It’s usually a little more … You’ll only need 5 ingredients for this recipe! Heavy whipping cream has a higher fat content which makes this chocolate mousse set more firm. unsweetened cocoa, white chocolate, egg yolk, milk, chocolate mousse and 6 more. I placed the mousse in small glasses, topped with the whipped cream, added a raspberry, white chocolate shavings and some mini chocolate Ghirardelli pieces for the final touch. And always that little bit of salt and vanilla to make it hit the high notes. https://www.epicurious.com/recipes/food/views/chocolate-mousse-107437 Use a silicone spatula to gently fold in the remaining whipped cream until fully mixed in. When I decide to make a classic chocolate mousse, it is always Elizabeth David’s recipe that I turn to; it’s a light, fluffy concoction that is not at all cloying or dense, made the “French” way with eggs; and as I keep my own chickens, I am always on the lookout for recipes that use eggs. Finish with a garnish of fine chopped slivered almonds or macadamia nuts for another layer of decadence and texture. Perfect Chocolate Mousse! You can add vanilla and coffee as a lovely base flavoring for the chocolate mousse… Help me! This site uses Akismet to reduce spam. The air bubbles in the creamed egg white mixture give the mousse light and airy texture, while the chocolate makes it rich and velvety smooth. To serve, top with a teaspoon of whipped cream or mascarpone and a few fresh raspberries. Cook over low heat, whisking constantly, until mixture thickens just slightly and reaches 160 degrees on an instant read thermometer (this usually takes about 3 - 5 minutes). The nutrition calculator is showing that 59 grams is from sugar and 72 is from bittersweet chocolate. ***Don't let chocolate mixture get too cold or it can start to harden and set and mixture will end up lumpy when folding in whipped cream. A classic chocolate mousse is simply chocolate and eggs, with a little sugar, although there are other types of “mousse” that are made with cream … Spiced chocolate, black pepper and coffee mousse, Chocolate mousse domes with raspberry coulis centre, Make the whiskey cream topping first. Chocolate Mousse Tarts An Italian in my kitchen. Coconut cream on it’s own is so rich and creamy – the flavour lends itself perfectly to this chocolate hit. Whisk the cream, icing sugar and whiskey with a hand whisk until it holds gentle peaks – be careful not to overwhisk it as it will split, To make the chocolate mousse, break the chocolate into pieces and place in a bowl that sits over the top of hot but not boiling water. INGREDIENTS: For the Mousse: * Water from 1- 15 oz can of No salt added Garbanzo beans (Chickpeas) Thank you for a great dessert. Don’t let chocolate mixture chill through, it should just get about to room temp (70 degrees). Adjust to Taste: Before you assemble your mousse cups, taste the mousse and make sure you’re satisfied with the amount of sweetener you used. https://www.onceuponachef.com/recipes/chocolate-mousse.html And it really is less intimidating to make than you may think. After refrigeration of the chocolate, it was thick like fudge. Try with a little peppermint extract for a festive flavor and finish with fine crushed peppermint candies or add coconut extract to the whipped cream and finish with fine coconut. In a large bowl, whisk the egg whites with the sugar until stiff peaks form, then gently fold into the … I could live on this delicious treat, it’s always been one of my favorites! This mousse should also work well added to cakes, I would add it as a topping rather than a filling. If only it could qualify for breakfast. This easy chocolate mousse takes just one minute to make with the help of instant pudding mix. Keep mousse in the fridge. Fold the cocoa powder and salt through the cream and beat (or whisk) again until smooth, well combined and thick. Vegan Chocolate Mousse with Coconut Cream. INGREDIENTS: For the Mousse: * Water from 1- 15 oz can of No salt added Garbanzo beans (Chickpeas) Two Ingredient Chocolate Mousse. Tips for the Best Chocolate Mousse. 2. This chocolate mousse is prepared in the classic French way which uses both whipped cream and egg whites. **If you'd like it less intensely chocolatey you can use semi-sweet chocolate, if you'd like it more intensely chocolate and less sweet then you can reduce sugar to 2 Tbsp. This sounds delicious!! Third, don’t skimp on your cream.Use HEAVY whipping cream. Place the chopped chocolate into a heatproof bowl. With this recipe you can use semi-sweet or bittersweet chocolate depending on how strong you’d like the chocolate flavor to be. Once time … Raymond Blanc's mousse, which he learnt from Maman, employs just chocolate, egg whites, and sugar – I melt 180g chocolate, and whisk 8 egg whites with 30g sugar until they form soft peaks. Garnish with whipped cream, chocolate shavings, or strawberries if desired. Toasted croissant breadcrumbs top off the mousse, bringing buttery decadence (and a twist of French flair) to each bite. Reserve 2-3 tbsp of the … This easy chocolate mousse takes just one minute to make with the help of instant pudding mix. Pour melted chocolate over the cream and gently fold together with a spatula until well combined. Sometimes I serve these in mini cups and make 12 servings instead of 6. Stir well until chocolate is melted. These 3 ingredients double chocolate mousse is so simple to make and you can prepare these delicious desserts only in 20 minutes. When the cream is heated, pour it over the chocolate and add the vanilla. Heat 3/4 cup heavy whipping cream to almost boiling, either in the microwave or on the stovetop. Rather than relying on eggs for the structure, whipped cream does all the work, creating creamy clouds of luscious chocolate. Keto Chocolate Mousse with Whipped Cream (Gluten Free) Oh Snap! And, feel free to add more cocoa or sweetener, to balance the chocolate/sweetness flavour depending on how chocolatey and sweet you want your keto chocolate mousse with cream cheese. Let's eat! I’m sure they were beautiful! Top chocolate mousse with chocolate chips, shaved chocolate, raspberries, pistachios, or whatever you like. Then I tried to fold in the whip cream. Some recipes for chocolate mousse involve double-boilers and they can seem very intimidating to make. So glad you enjoyed the recipe and found it easy to follow Harshitha! Your cream cheese chocolate mousse just needs a couple of hours to set and thicken in the fridge before you can indulge in a bowl full. It should keep well for about 3 days in the refrigerator, it will lose some of it’s volume (that air whipped into the cream) but the taste will remain the same. You don’t want stiff peaks to form before you add your other ingredients. Cool enough that it doesn’t melt the whipped cream but not so cold the chocolate starts to harden and mixture ends up clumpy when folding in the cream. Don’t Over-Whip Cream & Vanilla: Stop whisking your heavy cream and vanilla when the mixture just thickens and becomes creamy. Chocolate mousse is an absolute favorite chocolate dessert of all time for most of the chocolate lovers out there. Then pour combined egg yolk and cream mixture back into saucepan. Not sure what happened but didn’t come out well at all. https://www.tasteofhome.com/recipes/semisweet-chocolate-mousse Next time I won’t leave my house while I’m in the middle of making mousse. It came out very grainy, thick and nothing like mousse. Cooking is my passion so please follow along and share what I create! It's made with canned chickpea liquid but you wouldn't know it. Top with sweetened whipped cream if desired and garnish with shaved or grated chocolate. In the bowl of a stand mixer or electric hand mixer, beat the egg whites on medium-high speed until … Leave to melt for a minute, then stir with a whisk until all of the … 3. Each bite melts away in your mouth and that level of unparalleled richness can’t be matched! How to Make Chocolate Mousse. For another decadent dessert, try my White Chocolate Mousse. S poonfuls of chocolate mousse are bliss. Gradually add the sugar and continue whipping until firm. Keto Chocolate Mousse with Whipped Cream (Gluten Free) Oh Snap! Did you know that there are two official calendar days dedicated to chocolate mousse? Of course this is no diet friendly menu item and low calorie dessert but it’s worth every bit of it. It’s a cream cheese chocolate mousse made with cocoa powder. For fluffiest whipped cream try using a chilled bowl and beater blades when whipping. Gently fold in the rest of the egg whites, mix well, and then spoon the chocolate mousse into six glasses. white chocolate shavings, maraschino cherries, skim milk, heavy whipping cream and 2 more Easy Chocolate Mousse with Croissant Crumbs Real Simple croissant, pure vanilla extract, granulated sugar, flaky sea salt and 2 more Sign Up / Log In My Feed Articles Meal Planner New Pantry-Ready Recipes New Browse Yummly Pro Guided Recipes Christmas New New Year's Eve New Smart Thermometer. It’s an easy and attractive looking dessert that has more than a touch of the “Irish” in it! Nutrition estimate is for mousse only, no added toppings. Put the mousse in the fridge to set for at least 2 hours, To serve, pile the whiskey cream on top of the mousse and sprinkle with cocoa or grated chocolate, 40 minutes, plus at least 2 hours setting time, Join our Great British Chefs Cookbook Club. Learn how your comment data is processed. Just a few simple steps, then the hardest part is the wait times while chilling, but the patience is worth it! These chocolate mousse desserts can be made well ahead of time and are all the better for chilling, but, I find it is better to add the whipped whiskey cream JUST before serving them. Don’t skip the tempering step (when whisking warm mixture into egg yolks) this keeps them from scrambling. Whisk ¼ of the whipped cream into the cooled chocolate mixture. My No-Bake Chocolate Mousse is as easy as it gets. Depending on the coconut milk … When making this quick chocolate mousse recipe, you’ll want to make sure you don’t over beat the whipped cream … Decadently creamy, light and billowy, and indulgently chocolaty. If you want a make-ahead dessert that everyone will love, whip up a chocolate mousse. You can let it rest at room temp for a little while before serving if you want it to soften up a little. Skim off the top layer of coconut cream and place in bowl, leaving behind the watery layer in the bottom. In a separate bowl, beat the cream until thick and whipped. It is best served cold but if it has been refrigerated overnight, for a softer consistency you can let it sit at room temperature for about 30 minutes before serving. The mousse was smooth, perfect intensity of chocolate and looked elegant! Chocolate mousse is an absolute favorite chocolate dessert of all time for most of the chocolate lovers out there. I’m watching my sugars, so I know the daily value for sugars is 50g– so 21g can’t possibly be 23% of the DV. Stir well until chocolate is melted. Pour mixture into a clean medium bowl, cover and chill, stirring about every 10 - 15 minutes until it reaches 70 degrees (or no longer warm), about 30 - 40 … Let's eat! Looking for more heavenly desserts? https://www.donnahay.com.au/recipes/sweets/puddings-cream/chocolate-mou… Create a ganache-Pour heated cream over chocolate and let sit for 3-4 minutes. Author: Power by Vegan Servings: 4 large or 24 small Prep Time: 30 minutes Melting Time for the Chocolate: 30 minutes or more Total Time: 1 hour or more Category: Dessert. Temper eggs with cream mixture: While whisking egg mixture … While whisking egg mixture slowly pour in warm cream mixture to temper egg yolks. Raymond Blanc's mousse, which he learnt from Maman, employs just chocolate, egg whites, and sugar – I melt 180g chocolate, and whisk 8 egg whites with 30g sugar until they form soft peaks. Beat the cream over ice until it forms soft peaks. This is a delicious and light chocolate mousse that is simple to make. https://www.superhealthykids.com/recipes/thick-and-creamy-chocolate-mousse unsweetened cocoa, white chocolate, egg yolk, milk, chocolate mousse and 6 more. Stir the chocolate until it is completely smooth. Author: Power by Vegan Servings: 4 large or 24 small Prep Time: 30 minutes Melting Time for the Chocolate: 30 minutes or more Total Time: 1 hour or more Category: Dessert. Here you’ll find a collection of delicious recipes that your family will love, all tested and approved by me, Jaclyn, creator of this food blog. *If you want whipped cream for topping I used about 1/2 cup cream, whipped with 1 Tbsp sugar. Chocolate Mousse Tarts An Italian in my kitchen. Microwave at 30 second bursts until the chocolate is melted and smooth. Stir a spoonful of the whipped cream into the chocolate mixture, then fold the chocolate mixture back into the remaining cream. Hope that helps! The recipe calls for 50 grams of sugar (1/4 cup) and makes 6 servings, but the information in the box says one serving contains 21 grams of sugar. The Best Quick Chocolate Mousse No Cream Recipes on Yummly | Chocolate Mousse, Chocolate Mousse Layer Cake, 2 Ingredient Chocolate Mousse. divided, plus more for topping if desired*. I love chocolate mousse, but it’s often very rich and too “dense” for me, and that’s why I like to make my own fluffier version at home when I have time. chocolate mousse, full cream milk, water, vanilla extract, rum and 8 more. Spoon mousse into cups, then chill for an hour (or overnight). So, today I have adapted my usual Elizabeth David recipe, to include Irish whiskey and Irish Cream liqueur in the chocolate mousse as well as an extra whipped cream topping; the idea was to serve the dessert in a similar fashion to an Irish coffee, although shorter glasses are preferable, otherwise you will end up with a rather large portion of chocolate mousse! I ended up leaving my chocolate mixture in the fridge for too long which did make harden it too much, but I mixed it a good bit to get it more workable. Even dark like 70% if you like it bold would work. This post may contain affiliate links. Whip remaining heavy cream until very stiff peaks form. The air bubbles in the creamed egg white mixture give the mousse light and airy texture, while the chocolate makes it rich and velvety smooth. The mousse can be made a day ahead and chilled until serving time. The other ingredients don’t have much sugar in them, so wouldn’t a serving have about 9-10 grams of sugar? Though mousse might seem like an intimidating dish to make, this simple version is foolproof. Melt the chocolate with the water in a bowl set over a pan of simmering water, stirring occasionally, taking care not to allow the bowl to touch the water. White Chocolate Mousse with Strawberries & Pistachios {or Pretzels}. Sorry to hear that! The mousse is served in whisky or “shorts” glasses and has an extra dusting of grated chocolate for the final finishing flourish. Then sprinkle with more chocolate and mentally prepare yourself for the richest and most decadent dessert that’s no longer low in fat (because high fat is better for you, until they decide other wise), but full of beautiful silky smooth chocolate. Spoon the mousse into four serving dishes and pop into the fridge for at least 3-4 hours or overnight. I love chocolate mousse, but it’s often very rich and too “dense” for me, and that’s why I like to make my own fluffier version at home when I have time. When I went to combine the chocolate mixture with the whipped cream, the whipped cream definitely didn’t mix easily at first but after a long time of patient folding, I got it combined! I don’t know where I went wrong. Does that mean you have to eat it right away or can leftover mousse stay in the fridge overnight for the next day? This recipe is a staple for chocolate lovers everywhere! Make the chocolate flavor to 160 degrees to kill off any potentially harmful bacteria wouldn... 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