I love this straight from the fridge when it’s more firm and icecreamy but my guests all agreed it was more light and moussy when it had allowed to warm up a little. So probably best to remove from the fridge an hour or so before you are ready to serve. The other option is to make it and serve straight away.
If you prefer to melt your chocolate in the microwave, by all means do so but I prefer this gentle method because it doesn’t matter if I get side tracked and forget about my chocolate for a while.
Super Simple Chocolate Mousse
Servings 2 people
Ingredients
- 50 g dark chocolate (70% cocoa solids)
- 300 mL heavy whipping cream
- 1-2 teaspoons icing (powdered) sugar optional
- 1/2 teaspoon vanilla extract
- tiny pinch salt
Instructions
- Place about 2cm (1in) boiling water in the base of a medium saucepan and bring to the boil. Remove from the heat. Place a bowl on top of the saucepan.
- Break the chocolate into small chunks. Place the chocolate in the bowl on your saucepan and leave for about 5 minutes to melt.
- Meanwhile, whip cream with icing sugar and vanilla until soft and fluffy. You don’t want it to be too firm.
- Stir the chocolate and when it is all smooth add chocolate to the cream and fold through. Divide between 4 small glasses or espresso cups.
- Eat immediately or refrigerate. Remove from the fridge an hour before you’re ready to serve.
Add to my Old Favourite Recipes
When I made this Jules the chocolate chunked up into little slivers. Have you dealt with that before?
Sorry I missed your comment last time. Disregard my above comment. I haven’t made it again so will try what you said.
Awesome Sandy! Let me know how you get on 🙂
Ok Jules, mine definitely did not turn out like this. Did you actually put the chocolate in hot water directly? I was understanding to melt it over the water since your didn’t say how much, but the chocolate then just turned to hard shards of in the cream. What did I do wrong?
oh Sandy! First lovely to hear from you.
And second – I’m so sorry! The recipe wasn’t clear – so I’ve updated it – yes you’re meant to melt the chocolate in a bowl above the hot water not put it in the water directly.
It’s been such a long time since I made this I think what happened is the temperature differnce between the chocolate and the cream was too much so the cream solidified the chocolate. But if the chocolate is warm enough it will combine with the cream as in the picture. Let me have a go at making it again and see if I can figure it out.
Hope you are well!
Jx
My son and I had a blast making this easy and delicioUs dessert!
Excellent!