Ingredients
Main Ingredients
- 1 ½ cups heavy cream (divided)
- 6 ounces semisweet chocolate (finely chopped)
- 1 teaspoon vanilla extract
- Pinch kosher salt
Optional Toppings
- Whipped cream
- Shaved chocolate
- Berries
- Flaky sea salt
Instructions
- Melt the chocolate: Place the finely chopped semisweet chocolate and ½ cup of heavy cream in a heat-safe bowl. Gently melt the mixture using a double boiler or microwave in 20-second increments, stirring thoroughly after each to combine until smooth. Allow the melted chocolate to cool to room temperature.
- Whip the cream: In a separate chilled bowl, whip the remaining 1 cup of heavy cream along with the vanilla extract and a pinch of kosher salt until soft peaks form. This will add lightness and volume to the mousse.
- Combine: Stir one-third of the whipped cream into the cooled melted chocolate to lighten it. Then gently fold in the remaining whipped cream carefully to maintain the airy texture and ensure the mousse is smooth and silky.
- Chill: Spoon or pipe the chocolate mousse into small glasses or ramekins. Refrigerate for at least 1 hour to allow the mousse to set and thicken properly.
- Serve: Before serving, optionally garnish the mousse with extra whipped cream, shaved chocolate, fresh berries, or a sprinkle of flaky sea salt for added texture and flavor.
Notes
- Use good quality semisweet chocolate for the best flavor and texture.
- Be gentle when folding the whipped cream to keep the mousse light and airy.
- Chilling time is essential for the mousse to set firmly; do not skip.
- For a dairy-free version, substitute heavy cream with coconut cream and use dairy-free chocolate.
- This mousse can be prepared a day in advance and refrigerated until serving.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: French
