So, according to my better half, it is National Chocolate Mousse Day. Well, I couldn’t pass that up. So, in honour of National Chocolate Mousse Day, I present to you today, not one, but two recipes for it. Grab the lactaid tablets if you need them ’cause we’re talking lots of cream…
Mise en place. Pick your poison — semi sweet chocolate (chips work fine as does a bar) or cocoa (Penzey’s natural is my fav). You’ll also need heavy whipping cream, vanilla, and sugar if you’re using cocoa. If you’re gluten-free, please be sure to read your labels for your vanilla and chocolate to be sure they’re gluten-free.
These are both super quick recipes and very easy. The one with the cocoa powder is what I use when I make triple chocolate torte (recipe coming eventually! :)), but frankly they both taste very similar.
CHOCOLATE MOUSSE (using chocolate chips or a chocolate bar):
(adapted from Luscious Chocolate Desserts by Lori Longbotham)
Ingredients:
(fyi, for liquids similar to water in weight, ml and grams are about the same.)
8 oz (227 g) semi-sweet chocolate (both chips and bar work. I used Ghiradelli chips ’cause they were cheaper)
2 c. (473 ml, 473 g) heavy whipping cream, *divided*
1-1/2 tsp (7.5 ml) vanilla extract
pinch salt , optional
Directions:
1. Bring 1/2 c. (118 ml) heavy whipping cream to a boil in a small saucepan.
2. Remove pan from heat and stir in chocolate, vanilla, and salt (optional) until the chocolate is melted. Let cool to room temperature. (If you’re in a rush, transfer it to a glass bowl for quicker cooling; it will be room temp within a few minutes.)
3. Pour remaining cream into a mixing bowl and mix on med-high (I put the wire whip attachment on my stand mixer and set the speed to 6.) until it’s starting to thicken up and you can see trails from the mixer in the cream. You do _not_ want the cream to form peaks at this point.
4. Turn the mixer to low and gradually add the room temp chocolate mixture. You can either drizzle it in while it’s mixing or add it in a few batches. Once this is mixed in, you’re done!
Pretty easy, no? 🙂
CHOCOLATE MOUSSE (using cocoa and sugar):
(adapted from Hershey’s Best Cakes)
Ingredients:
(fyi, for liquids similar to water in weight, ml and grams are about the same.)
2/3 c. (135 g) sugar
1/3 c. (27 g) cocoa (natural, not dutched)
1-1/2 c. (355 ml, 355 g) heavy whipping cream
1-1/2 tsp (7.5 ml) vanilla extract
Directions:
1. Combine sugar and cocoa in mixing bowl.
2. Add cream and vanilla.
3. Whisk together briefly to start it and then mix on medium speed for about 3 minutes, until stiff.
How’s that for easy?! 🙂
Let me know if you have any questions and enjoy your mousse!
thebakingbooth 