Dessert: France – Mousse au Chocolat (Chocolate Mousse)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 0 min

Additional 1 hr 30 min

Total 1 hr 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

6 oz (170 g) semisweet chocolate chips or chopped chocolate
1 1 / 4 cups (300 ml) heavy whipping cream, cold, divided
2 tbsp (30 ml) powdered sugar
1 tsp (5 ml) vanilla extract
1 / 4 tsp (1.25 ml) instant espresso powder (optional)
Pinch of fine salt
Optional toppings: whipped cream, chocolate shavings, fresh berries

Show original ingredient measurements

6 oz / 170 g semisweet chocolate chips or chopped chocolate
1 1 / 4 cups (300 ml) heavy whipping cream, cold, divided
2 tbsp (30 ml) powdered sugar
1 tsp (5 ml) vanilla extract
1 / 4 tsp instant espresso powder (optional)
Pinch of fine salt
Optional toppings: whipped cream, chocolate shavings, fresh berries

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Add the chocolate, 1/4 cup (60 ml) of the heavy cream, espresso powder (if using), and a pinch of salt to a heatproof bowl. Set the bowl over a pot of barely simmering water (do not let the bowl touch the water) and stir until smooth and melted. Remove from heat and let cool until just warm to the touch, about 10 minutes.
In a chilled mixing bowl, beat the remaining 1 cup (240 ml) cold heavy cream with the powdered sugar and vanilla until soft peaks form (peaks should hold but tips curl).
Whisk a heaping spoonful of the whipped cream into the melted chocolate to lighten it.
Gently fold the remaining whipped cream into the chocolate in 2–3 additions until no streaks remain. Do not overmix.
Divide the mousse among 4 small glasses or ramekins. Tap gently to level.
Cover and chill until set, 1–2 hours.
Before serving, top with a dollop of whipped cream and garnish with chocolate shavings or berries, if desired.

Add the chocolate, 1/4 cup of the heavy cream, espresso powder (if using), and a pinch of salt to a heatproof bowl. Set the bowl over a pot of barely simmering water (do not let the bowl touch the water) and stir until smooth and melted. Remove from heat and let cool until just warm to the touch, about 10 minutes.
In a chilled mixing bowl, beat the remaining 1 cup cold heavy cream with the powdered sugar and vanilla until soft peaks form (peaks should hold but tips curl).
Whisk a heaping spoonful of the whipped cream into the melted chocolate to lighten it.
Gently fold the remaining whipped cream into the chocolate in 2–3 additions until no streaks remain. Do not overmix.
Divide the mousse among 4 small glasses or ramekins. Tap gently to level.
Cover and chill until set, 1–2 hours.
Before serving, top with a dollop of whipped cream and garnish with chocolate shavings or berries, if desired.