Chocolate Mousse

• 1 cup heavy cream
• 6 ounces dark chocolate, chopped
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• Cocoa powder for dusting

Steps

1. 1 In a microwave-safe bowl, melt the chocolate in 30-second intervals, stirring until smooth.
2. 2 In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
3. 3 Gently fold the melted chocolate into the whipped cream until fully combined.
4. 4 Divide the mousse among four serving dishes.
5. 5 Dust with cocoa powder before serving.

Equipment

• Microwave-safe bowl
• Mixing bowls
• Hand mixer or stand mixer

Variations

• Add a splash of coffee extract for a mocha twist.
• Fold in whipped egg whites for a lighter version.

Substitutions

• For a vegan version, use coconut cream instead of heavy cream and ensure your chocolate is vegan.

Pairings

• Serve alongside a slice of almond cake.
• Enjoy with a glass of red wine or a café latte.

Nutrition

Tips

• For best results, use high-quality chocolate.
• Chill the mousse for at least 30 minutes before serving for a firmer texture.

Storage

Store in the refrigerator for up to 2 days. Re-whisk before serving.

Freezing: Does not freeze well due to texture changes upon thawing.

Serving Suggestions

• Serve with fresh berries for a fruity contrast.
• Pair with a drizzle of raspberry sauce for added decadence.

FAQ