Ingredients
- 8 oz dark chocolate (60-70%), chopped
- 2 cups heavy cream, divided
- 3 tbsp powdered sugar
- 2 tbsp Dutch-process cocoa powder
- 1 tsp vanilla extract
- Pinch of fine salt
- Whipped cream and chocolate shavings, for serving
- Fresh raspberries, for serving (optional)
Instructions
- Melt the chocolate. Melt the chopped chocolate with 1/2 cup of the cream in a heatproof bowl over simmering water (or in short microwave bursts), stirring until smooth. Cool to lukewarm, about 10 minutes.
- Whip the cream. Beat the remaining 1 1/2 cups cream with the powdered sugar, cocoa powder, vanilla, and salt to soft, billowy peaks — not stiff.
- Fold — gently. Stir one-third of the whipped cream into the chocolate to lighten it, then fold in the rest in two additions with a spatula, keeping as much air as possible.
- Chill. Divide among 6 small cups or glasses and refrigerate at least 2 hours, until set but still silky.
- Serve. Top with a dollop of whipped cream, chocolate shavings, and fresh raspberries.
💡 Mousse smarts
Cool the melted chocolate to lukewarm before folding — hot chocolate deflates the whipped cream on contact. Fold gently with a spatula; a few streaks on the first addition are fine. Chill the full 2 hours — that's when it transforms from chocolate cream to true mousse.
Common questions
Dark or milk chocolate — which is best?
Dark chocolate (60-70%) gives the deepest flavor and the firmest set. Milk chocolate makes a sweeter, softer mousse — still delicious.
Does chocolate mousse have raw eggs?
Not this version — it's just chocolate and whipped cream, which is what makes it foolproof.
Can I make chocolate mousse ahead?
Yes — up to 2 days refrigerated, covered. Add the whipped cream topping just before serving.
Why is my mousse grainy?
The chocolate seized or was too hot when folded. Melt it low and slow, cool to lukewarm, and fold gently.
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