My first attempt at making chocolate mousse and I wasn’t disappointed. And when you think about it, the flavor possibilities are endless! Have a great night. If your powder has clumps in it the mousse will end up with little dark flecks of cocoa powder. Thanks Hannah! Hi, Micheline! If it gets warm the mousse may become soft. Thx. Hi Helen! I am so glad I found this recipe and now it’s my go to whenever My girls or their friends, but mostly me, craves something sweet. This mousse will take on a darker, richer color as it sits but as long as you keep it refrigerated, it will hold its form. It’s one of my most popular recipes and you can see why right? I love how easy this looks! Second, chill the bowl you plan to whip the mousse in. This dish is a giant win for everyone in the family! . Hi Ava! Thanks for stopping by. I just tried this recipe – it was so easy to make and I was really happy with how it came out! I hope this helps. I love it. Read my disclosure policy. I use a glass bowl and just pop it into the freezer about 30 minutes before I plan to make the mousse. I’ve also been experimenting with flavours using extracts. This looks delicious! My mother always said that she has a spot reserved for sweets in her belly, that’s why I always have dessert where ever we are,even when I’m so stuffed, there is always a spot for it. It’s as easy as that! Claudia is the Community Manager for Simply Recipes, and finds joy building relationships with our readers through Instagram, Twitter, Facebook, and YouTube. Good luck! Thanks, Rachel. Of course I come across the day I vowed to get on track with my eating. It might be because they read the post that goes along with this recipe. We love to eat it just like this or use it for a light chocolate mousse frosting on cakes and cupcakes. It’s rich, decadent, and positively swoon-worthy. Jump to the full printable CHOCOLATE MOUSSE recipe HERE. Do you know what happened? I usually use vanilla, but I love your idea of adding a bit of almond extract. Hope this helped. If you’ve over-whipped your cream recipe, you can add a splash of cream and whisk gently until incorporated. Heavy cream has a slightly higher fat percentage, which is what we’re looking for. Good luck and thanks for stopping by! Hi. The cream will double in volume once it’s ready, so if you have 1/2 cup of cream, expect 1 cup. If it starts to lose its texture, you can whisk it a few more times to bring it back. I am definitely saving this to make later! She followed directions exactly, and again turned out like soup. Thanks for the recipe. Share it to your friends and family! Trust me! She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon. It came out good but a little bitter so I tried adding a bit more powdered sugar and unfortunately it lost its stiffness and separated I’m sure this recipe is good but I diddnt find it sweet enough if your using the higher amounts of ingredients. Slowly pour cooled gelatin into the chocolate mousse that’s been whipped to medium peaks. This recipe uses unsweetened cocoa powder. They’re kind of like mousse magic tips and tricks. Thanks I much for this easy recipe. Hope this helps. If you had you would have read my thoughts on the title and this recipe. No worries! Wow, just made some and this is to die for. You could definitely use this recipe to use to top pancakes with. Adding a little raspberry flavoring would cut through some of the dark chocolate bitterness. Wow. Also, I’d agree that this is chocolate whipped cream. This one looks yummy and makes for such a pretty presentation too. Will this hold form if I make it the night before eating? I love a good dessert that isn’t too heavy and super sweet, this looks amazing. Try to find a fresh cream with the least amount of added ingredients possible. Great ideas, but I have also frozen heavy cream with no adverse effects. Sometimes I use it in place of frosting for cupcakes. Add flavoring. Recipe here. If you follow them, your mousse will turn out so much better. It could also be because you’re using a lower quality cream, or the cream has too many added ingredients. If whipped long enough it will hold its shape strong enough to be piped on a cupcake or into a glass. Technically, you don’t need the almond extract but if you’re an almond or amaretto fan, you’ll love the addition! I’m pinning it to my food board, and I will be trying it very soon. This easy chocolate mousse recipe is awesome and just that… EASY! I hope this helps. I love it in a pinch or not. While there are few ingredients in the recipe, you’ll want to prep everything ahead of time to ensure things come together smoothly! I’m sharing and pinning. . Omg! I hope your mirror glazed cake turned out delicious. They’re really simple steps but worth taking as your end result will be prettier, thicker and faster. No issues with gelatin clumps or raw eggs to deal with OR having to heat mixtures. I’ve tried a lazy Keto (low-carb) diet and the craving for sweets for me is so hard. I’m so glad you decided to give it a try, Rena. Blogging and bringing recipes to my readers is a lot of work but comments like yours really make it worth it. I am a trained Private Chef of almost 10 years. can’t wait to try this at home! I have not tried that. Have a great night and enjoy! By chilling the bowl, it will keep your cream extra chilly. I get so flustered I just shut the door quickly and forget about what I needed in the first place. Whip the mousse as the recipe suggests. Why does no one else point out this isn’t a mousse? It may not have eggs or gelatin in it but that’s why thousands and thousands of people have tried it and love this recipe. Must be nonfat. It makes it creamy, but without lactose. It’s super easy, quick and so delicious! I always make my own because you can make twice as much for half the cost. It’s awesome. Yield: 16 servings, Amount per serving: 111 calories, Calories: 111g, Carbohydrates: 2g, Fat: 11g, Saturated Fat: 6g, Cholesterol: 40mg, Sodium: 11mg, Potassium: 22mg, Sugar: 2g, Vitamin A: 435g, Vitamin C: 0.2g, Calcium: 19g. Add a teaspoon of Instant nonfat dry milk to the recipe to keep the whipped cream stiff. I’m getting confused help please ? The almond extract gave it a restaurant quality flavor. It’s really delicious! Thanks for stopping by. Heavy whipping cream is the best though because it has a higher fat content which makes the mousse thicker. Omg! Thank you Brittany! This is the pie of your dreams and our trick to making it even better? Easy Whipped cream is light and fluffy, with a creamy sweet vanilla flavor that is the PERFECT addition to almost any dessert. Homemade whipped cream will last in the refrigerator for 2-3 days. This recipe yields about 2 1/2 cups of mousse or 5 — 1/2 cup servings. Heavy whipping cream will give you a stiffer whip that will hold up as a frosting. But you can use either for this recipe and honestly they are all but interchangeable in most recipes you need them for. The trick to this creamy filling is the heavy cream and generous amount of egg yolks!
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