DARK CHOCOLATE MOUSSE
Rich, smooth, fluffy, delicious, dark chocolate mousse…It doesn’t get much dreamier than this! And believe it or not, this decadent dessert comes together in about 10 minutes.
I’ve been thinking about Valentine’s Day and desserts…I think about desserts a lot – but more recently, I’ve been thinking about what desserts would complete a romantic Valentine dinner for two. Of course, I always come back to chocolate – chocolate-covered strawberries, chocolate lava cake, chocolate pudding… So I finally decided I wanted to create a chocolate mouse that was as easy as it was delicious. But any day is a good day to eat chocolate, am I right? So if you are craving chocolate, look no further; I’ve got you covered!
You’ll often see mousse made with eggs. Some will even use raw eggs. I wanted to create a version that left the eggs out altogether but still had the rich decadence that mousse is known for. Eggs are used to help thicken the mousse and add to its richness. I chose instead to use unflavored gelatin to help thicken the mousse. Leaving out the eggs also eliminates the need to cook the mousse, which allows this recipe to come together extremely fast – 10 minutes, to be exact!
For this Recipe:
- To start with, you always want to chill your bowl and beaters when you are whipping cream. Cream whips up better when it’s cold, and you don’t want your equipment warming up the cream. If the cream and your equipment are good and cold, you’ll have lighter and fluffier whipped cream. The best way to quickly chill your bowl and beaters is to place them in the freezer for about 20 minutes before starting the mousse.
- Next, add the unflavored gelatin and cold water to a small bowl. Stir and let stand for 5 minutes to allow the gelatin to soften.
- After the 5 minutes, heat it in the microwave for 10 to 15 seconds. It should be melted and translucent. Set aside. I use unflavored gelatin in a lot of my desserts. It’s a great way to thicken up or stabilize your desserts (whipping cream, pies, puddings, etc.).
- Now, this is where things come together super-quick! Add the sugar, dark cocoa powder, heavy cream, and vanilla to your chilled bowl. Beat on medium speed until stiff peaks form. This will take only a few seconds! **I highly recommend using dark cocoa powder. It gives this mousse a richer flavor that adds to its decadence.
- Add in the unflavored gelatin mixture, and beat again at low speed until well blended and smooth.
If the presentation is important, I recommend pipping the mouse into your serving bowls using a large round tip. If it’s not, just spoon it into your serving bowls. Cover and refrigerate for at least an hour to allow the mousse to set up.
A NOTE ON SERVING SIZE: This is a rich dessert, so I recommend small serving sizes.
Top with strawberries or raspberries and whipped topping, serve and enjoy!
DARK CHOCOLATE MOUSSE
- 1 teaspoon unflavored gelatin
- 3 tablespoons water
- 1/3 cup granulated sugar
- 1/4 cup dark cocoa powder **see notes
- 1 cup heavy cream or heavy whipping cream
- 1 1/2 teaspoons vanilla extract
- Strawberries or raspberries
- whipped cream or cool whip
- Place a mixing bowl and beaters in the freezer 20 minutes ahead of time. Whenever whipping cream, you want your tools cold.
- Add the unflavored gelatin and water to a small bowl. Stir and let stand for 5 minutes to allow the gelatin to soften. After the 5 minutes, heat it in the microwave for 10 to 15 seconds. It should be melted and translucent. Set aside.
- In the cold mixing bowl, add sugar, cocoa powder, heavy cream, and vanilla.
- Beat on medium speed until stiff peaks form, wiping the sides of the bowl with a spatula at least once.
- Add the gelatin mixture and beat at low speed until well-blended and smooth.
- Pipe or spoon mousse into desired serving dishes. Cover and refrigerate for at least 1 hour.
- Garnish with whipped cream and fresh fruit.
- **I highly recommend using dark cocoa powder. It gives this mousse a richer flavor that adds to its decadence.
- A NOTE ON SERVING SIZE: This is a rich dessert, so I recommend small serving sizes.