Light, fluffy, soft and creamy this eggless easy chocolate mousse recipe is everything you want a good mousse to be. It’s a gorgeous dessert whether serving it up on a dessert or for weekend entertaining.
For best results, always weigh ingredients where a weight is provided
Instructions
Pour 1/2 cup cream into a small saucepan and the remaining cream into a glass bowl and place in the fridge.
Heat the 1/2 cup of cream, chocolate, butter and sugar over very low heat and stir until it's all about 90% melted. Remove from heat and keep stirring until it's a smooth ganache.
Pour it straight into a glass bowl and let it cool to room temperature.
Once the ganache has cooled, beat the remaining 2 cups cream to firm peaks. .
Using a spatula, stir about 1/2 cup of the whipped cream straight through the ganache to lighten it.
Now gently fold in half of the remaining whipped cream until there are just a few streaks left. Follow that with the remaining whipped cream, just carefully folding until it's all mixed in.
Notes
Make sure to use very low heat to melt everything together and stop when it's 90% done so you don't burn or overheat the chocolate.
Make sure to fold so you don't knock the air out of the whipped cream.
Can be made a couple of days ahead and should be stored in the fridge covered with plastic wrap. Will last 3-4 days.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.