Description
This easy 2-ingredient chocolate mousse recipe combines rich semi-sweet chocolate and whipped heavy cream to create a smooth, fluffy dessert with minimal effort. Perfect for chocolate lovers, it uses simple kitchen techniques to achieve a decadent and airy mousse that sets beautifully in the fridge.
Ingredients
Scale
Chocolate Ganache
- 300 g semi-sweet chocolate (~50% cocoa, or use a mixture of milk and dark)
- 1 cup (240 g) heavy cream, chilled
Whipped Cream
- 1 ½ cup (360 g) heavy cream, chilled
Instructions
- Prepare Ganache: Break the chocolate into a heat-safe bowl. Heat 1 cup (240 g) of heavy cream over medium flame until it just starts to simmer with bubbles around the edges. Pour the hot cream over the chocolate, ensuring it covers all pieces. Cover the bowl and wait 2-3 minutes.
- Combine Ganache: After 5 minutes, gently stir the mixture until the chocolate melts and you achieve a smooth shiny ganache. If pieces remain unmelted, microwave for 10-15 seconds. Let the ganache rest for 5 minutes to cool slightly.
- Whip Cream: In a large bowl, whip the remaining 1 ½ cup (360 g) of chilled heavy cream using an electric mixer until soft to medium peaks form. The cream should thicken and hold shape partially but remain soft and fluffy. Stop whipping immediately.
- Fold in Whipped Cream Part 1: Gently fold about one third of the whipped cream into the cooled ganache using a rubber spatula, mixing slowly to combine without losing air.
- Fold in Whipped Cream Part 2: Add the ganache mixture into the remaining whipped cream and carefully fold until fully combined and smooth, breaking any lumps gently without deflating the mixture.
- Chill and Serve: Divide the mousse evenly between serving cups or dishes. Refrigerate for at least 3 hours or until set. Optionally, garnish with extra whipped cream and grated chocolate before serving.
Notes
- Keep the mousse refrigerated to maintain its best texture and freshness.
- Use chilled heavy cream straight from the refrigerator to achieve proper whipped cream consistency.
- Fold gently to retain air for a light and fluffy mousse.
- You can use a mix of milk and dark chocolate if preferred for flavor variations.
- Microwaving ganache in short bursts prevents overheating and ensures smooth texture.
