As a savory chef, I do not love baking, which is why you will see that most of my dessert recipes on here avoid baking! Instead, I like making desserts that are easy, remind me more of the style of cooking, and preferably without any flour that I have to worry about rising or not. One of my favorite no bake desserts to make is chocolate mousse.

Chocolate mousse is a rich and creamy dessert made primarily from chocolate, eggs, and whipped cream. It has a light and airy texture due to the incorporation of whipped egg whites or whipped cream. This version is egg free, and just as rich and delicious!

Origin of Chocolate Mousse:

The term “mousse” itself comes from the French word for “foam,” which is a fitting description for the dessert’s light and airy texture. The concept of mixing chocolate with a light, whipped texture likely evolved over time, with various culinary influences contributing to its creation.

It’s thought that chocolate mousse might have been developed in the early 20th century as part of the broader trend of French chefs experimenting with chocolate in various forms.

@kellyscleankitchen

How to make chocolate mousse #mousse #chocolatemousse #chocolate #dessert

♬ 水に流して – Édith Piaf
  • SERVINGS:  4
  • PREP TIME: 10 Mins
  • ACTIVE TIME: 25 Mins
  • TOTAL TIME: 35 Min

Ingredients:

  • 1/2 cup heavy cream plus 2/3 cup, seperated
  • 1 cup chocolate chips, I use semisweet, but you can also use dark chocolate for a richer mousse
  • 1 tbsp powdered sugar
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • optional toppings: whipped cream, chocolate shavings

Preparation:

STEP 1.

In a pot, add 1/2 cup of heavy whipping cream and bring up to a steep, just enough to where it is barely bubbling and warmed through. Pour into a bowl with chocolate chips and stir until the mixture is smooth, melting the chocolate chips. Cool to room temp.

STEP 2.

In a separate bowl, add the 2/3 cup heavy whipping cream, vanilla, powdered sugar and salt. With a hand mixer or mixer, mix until a whipped cream forms and has stiff peaks.

STEP 3.

Pour the room temp chocolate mixture into the whipped cream and gently fold it in. Make sure to be very gentle, you want to keep as much air in the mixture as possible. Once it is smooth and mixed in, transfer the mixture into serving ramekins by spooning in, or piping with a piping bag. Refrigerate for 2-4 hours to set.

STEP 4.

Remove the mousse from the fridge 10 minutes before serving. Top with toppings and serve.

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