Quick and Easy Chocolate Mousse
Whether it’s for Valentine’s Day, or any other day of the year, because let’s face it chocolate is never out of season, everyone needs a quick and easy chocolate dessert in their back pocket.
That’s where this Chocolate Mousse comes in!
This is the kind of dessert that seems fancy, with its rich, chocolatey flavor and light, airy texture. But, just between us, it’s simple and low key. Which is sort of also my take on Valentine’s Day. I’m kind of neutral on the whole thing. I prefer to keep things low key and easy, though it definitely has to include chocolate.
The title of the recipe kind of says it all, chocolate is the star of this show. So, the real key behind making a stand out Chocolate Mousse is using great quality chocolate. Along with the flour and sugar, I keep good bittersweet chocolate on the baking shelf of my pantry at all times. Though, over the years I’ve become quite particular about my chocolate habits.
For those nights you need a last minute dessert, this Chocolate Mousse has you covered. The hands-on time is pretty minimal, and your stand mixer actually does most of the work. Do keep in mind though, this dessert needs about an hour to chill after you whip it together.
6 ounces bittersweet chocolate
1 tablespoon instant espresso (optional)
13 ounces heavy cream
3 egg whites
2 tablespoons granulated sugar
Fresh whipped cream
Add the chocolate (or baking chips) and the instant espresso powder, if using, to a double boiler, and melt over low heat, stirring frequently. Continue stirring until the espresso powder is completely incorporated. Remove the pot from the heat and set aside.
In the bowl of a stand mixer fitted with the whisk attachment, or using a hand mixer, beat the cream until soft peaks form, about 5 minutes. Hold in the refrigerator.
In a separate bowl, beat the egg whites until soft peaks form, about 5 minutes. Then, gradually add the sugar, continuing to beat the eggs until stiff peaks form. Be sure not to over beat the whites.
Transfer the chocolate to a large bowl, then fold in about half of the eggs white. Once incorporated fold in the remainder. Then, fold in the whipped cream.
Cover and refrigerate the chocolate mousse for about 1 hour, or until it’s set.