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Chocolate Mousse

Chocolate Mousse is a yummy, melt in mouth dish made by refrigerating a blend of chocolate & cream. Chocolate Mousse is a chocolaty treat that is apt to make for special occasions and a minimal cooking recipe. Chocolate Mousse Recipe is explained in this post with step by step pictures.
Prep Time4 hours 10 minutes
Cook Time20 minutes
Total Time4 hours 30 minutes
Servings3 cups
AuthorSharmilee J

Ingredients

  • 1/2 cup fresh cream ~100 gms
  • 1 cup cooking chocolate* ~125 gms
  • 3/4 tablespoon honey
  • 3/4 tablespoon apple juice / water

* I used 60 gms sweet chocolate and 65 gms of dark choco chips

    Instructions

    • Chop chocolate, measure it and keep aside. I used a combination of dark chocolate and milk chocolate. Add honey and water to it.
    • Using double boiler method, melt the chocolate. Make sure the bowl containing chocolate should not touch the surface of boiling water directly. I used my tupperware steamer here. Keep melting until its smooth and silky. Set aside to cool down at least for 20mins.
    • Now take fresh cream in a bowl and start whipping with hand mixer. Whip till soft peaks form as shown. This is the right stage, don’t whip it more, then it will end up in butter.
    • Once the chocolate is cooled down completely, add whipped fresh cream to it.
    • Whisk it well, first it may look little runny keep whisking for 2-3mins it will get thick, it will be spoonable not pourable.
    • Spoon the mixture into serving glasses.
    • Chop some more chocolate and garnish with it. I had little crushed crushed oreo cookies so used that also for garnishing.
    • Chill it at least for 3-4 hrs.
    • Serve Chocolate Mousse chilled.

    Notes

    • The traditional chocolate mousse uses only dark chocolate, But I preferred using a combination of dark and milk chocolate to achieve the color from the dark chocolate and the sweetness from the milk chocolate.
    • Use good quality cooking chocolate.
    • Double Boiler Method : Keep a pan containing water, then place another bowl inside then place the bowl containing chocolate on the second bowl. Make sure the bowl containing chocolate should not touch the surface of boiling water directly. Adding grated chocolate helps in easy melted than in big cubes.
    • You can even use dark chocolate fully but I am not sure of the sweetness so taste and add powdered sugar if you want.
    • If you use milk chocolate fully, the brown color will be light in color as you see in my Instant Chocolate Mousse.
    • I used Nilgiris Fresh Cream which was 200 grams, so measured half of it(100 grams) for this recipe.
    • I used Morde Milk Chocolate and Nilgiris Dark Choco Chips.
    • If the melted chocolate is till hot while you add whipped cream then it will curdle.
    • While whipping be very careful, don’t over do as it will end up buttery.
    • If you prefer add some chopped nuts to the mousse but I wanted full chocolatey goodness so didn’t add anything extra.
    • I had some crushed oreo cookies, so topped it along with grated chocolate.
    • I am really not sure whether hand whisk can be used to whip fresh cream but with what I heard from my friends, it will take time in hand whisk to achieve soft peak consistency.
    • Let it to set at least for 3hrs.
    Nutrition Facts
    Chocolate Mousse
    Amount Per Serving (100 g)
    Calories 481 Calories from Fat 324
    % Daily Value*
    Fat 36g55%
    Saturated Fat 22g138%
    Trans Fat 0.04g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 10g
    Cholesterol 48mg16%
    Sodium 17mg1%
    Potassium 366mg10%
    Carbohydrates 36g12%
    Fiber 5g21%
    Sugar 27g30%
    Protein 5g10%
    Vitamin A 611IU12%
    Vitamin C 0.3mg0%
    Calcium 62mg6%
    Iron 4mg22%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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