Chocolate Mousse EASY Showstopper | Little Luna
Chocolate Mousse EASY Showstopper | Little Luna
Chocolate mousse is a delicate, smooth and creamy dessert, perfect for dinner parties or whatever you like! !
This chocolate mousse dessert will definitely get rave reviews. This is an eye-catching treat that can enhance your temperament even on a bland weekend! For more refined cuisine, try caramel pudding or simple lemon curd.
Easy Chocolate Mousse
I’m a chocolate maniac! seriously. I can’t stop eating something a day. If I had to choose between a chocolate dessert and anything else, I would always choose chocolate. Think that some people are allergic just to make me miserable.
If you haven’t tried or made chocolate mousse before, you need to be as fast as possible because it is very simple. There are many steps, but they are simple and only take a little time-it’s worth paying for the result!
Now, usually chocolate mousse is made with whipped egg whites, but the egg whites are not cooked. For those who are pregnant or immunocompromised, eating raw egg whites can be a gamble. So instead, I used whipped cream Create the same light, fluffy, and smooth texture.
How to make chocolate mousse
Egg. In the bowl of a stand mixer, use the whisk attachment to beat the egg yolks for 3 minutes until they thicken. Gradually add sugar while stirring.
cream. Heat 1 cup of butter in a small saucepan until hot. Turn on the mixer and pour ½ of the hot cream into the eggs. After mixing, pour the mixture into the pot with the remaining ½ cup of cream. Reduce the heat and cook until thickened, stirring constantly (5 minutes).
chocolate. Add the vanilla, then add the chocolate in 3 batches, stir on low heat until melted and smooth.
refrigeration. Pour the mixture into a large bowl, cover it, and put it in the refrigerator for 1.5-2 hours, stirring every 20-30 minutes. Once it is no longer warm, remove from the refrigerator and beat the remaining 1 ½ cup of heavy cream into firm peaks. Pour the cream into the cooled chocolate mixture.
Serve! ! Put the mouse into a small glass with a pipe or spoon. Put the lid on and put in the refrigerator until ready to eat. Garnish with fresh whipped cream and chocolate chips.
Tips + storage information
- yolk: Use a freezer bowl when whipping the egg yolks for the best texture.
- chocolate: Use bittersweet chocolate to make dark chocolate mousse, which may contain 70% cocoa.
- Overmixing: Once you have added the whipped eggs, don’t over mix the mousse, you don’t want to crush all the fluffy you work hard!
- texture: If your mousse is hard, it may be because the sugar is not well absorbed into the yolk. Before adding the cream, make sure the mixture has thickened and mixed together.
- Serve: When serving, layer it with fresh raspberries/strawberries to get the fruity flavor that complements the chocolate! You can also eat it on cakes/cupcakes.
Shop Cover the mousse in the refrigerator loosely for 4-5 days.
freeze, Cover the mousse tightly/place it in an airtight container for up to 2 months.
You will like this chocolate mousse. It is so smooth and refreshing. The perfect ending to any dinner. enjoy!
For more chocolate desserts, please check:
Course dessert
French cuisine
Preparation time 10 minutes
Cooking time 10 minutes
Cooling time 2 hours
Total time 2 hours 20 minutes
6 servings
Calories 636 kcal
Author Little Luna
- 4 egg yolks
- 1/4 cup granulated sugar
- 2 1/2 cups whipping cream divided
- 8 ounces semi-sweet baking chocolate, chopped
- 2 teaspoons vanilla extract
Decorate:
- Shaved chocolate
- Whipped cream
-
In the bowl of a stand mixer, use the whisk attachment to beat the egg yolks for 3 minutes until they thicken. Gradually add sugar while stirring.
-
Heat 1 cup of butter in a small saucepan until hot. Turn on the mixer and pour ½ of the hot cream into the eggs. After mixing, pour the mixture into the pot with the remaining ½ cup of cream. Reduce the heat and cook until thickened, stirring constantly (5 minutes).
-
Add the vanilla, then add the chocolate in 3 batches, stir on low heat until melted and smooth.
-
Pour the mixture into a large bowl, cover it, and put it in the refrigerator for 1.5-2 hours, stirring every 20-30 minutes. Once it is no longer warm, remove from the refrigerator and beat the remaining 1 ½ cup of heavy cream into firm peaks. Pour the cream into the cooled chocolate mixture.
-
Put the mouse into a small glass with a pipe or spoon. Put the lid on and put in the refrigerator until ready to eat.
-
Garnish with fresh whipped cream and chocolate chips.