This is a super easy chocolate mousse that you can whip up in minutes with only 3 ingredients. A moist, dense, deep chocolate glory perfect for Easter. No baking, no eggs, only deliciousness for this cheater's recipe!
Prep Time5 minutesmins
Chilling time15 minutesmins
Total Time20 minutesmins
Course: Dessert
Cuisine: French
Keyword: Easy chocolate mousse
Servings: 4
Calories: 426kcal
Author: Katia
Ingredients
5oz(150 grams)70% cocoa dark chocolate bar
1 cup(240 ml)whipping cream
2tablespoon icing sugar
Decoration
⅓ cup(80 ml)whipping cream (optional)
1tablespoon icing sugar
Chocolate swirls, mini eggs, sprinkles...
Instructions
Before you start, make sure all your utensils are clean and dry (not a single drop of water is needed).
Chop the chocolate: Using a sharp knife and a chopping board, chop the chocolate bar and add it to a heatproof bowl (glass or metal)
Heat the cream: Add cream and sugar to a saucepan, place over the top, and heat until it's nearly simmering, not boiling. Keep a close eye on it because it quickly reaches the boiling point.
Make the emulsion: As soon as the cream starts to simmer, remove it from the heat and pour it slowly over the chopped chocolate while stirring. Don't pour it all in one go, and keep stirring with a spatula or a whisk until the emulsion looks smooth and glossy.
Let it cool: Place the bowl with the melted chocolate in the fridge for about 15 minutes or freeze for 10 minutes. After this time, check the consistency. The surface of the mixture should look opaque, but it is still soft. If it's still too runny, return to the fridge for a further 5 minutes.
Whip: Using an electric beater, whip the chocolate mixture until aerated but still soft. It should take less than 10 seconds—don't over-whip. You can check its consistency any time; simply stop the electric beater and make sure the texture is fluffy but still spoonable. Over-whipping makes the mousse hard.
Serve: divide the mousse into 4 glasses. Enjoy straight away, or refrigerate for 2 days.
Decoration
Make sure the cream is cold, add it to a small clean bowl along with the sugar, and beat until fluffy and aerated. Don't over-whip; otherwise, it will seize and become grainy.
Decorate each serving of mousse with a generous spoonful of whipped cream and berries or mini Easter eggs. Enjoy straight away, or refrigerate for 2 days and enjoy at room temperature.
Notes
Nutrition facts: The nutrition values are for one serving and are based on an online nutrition calculator. It’s an estimate only, and it should not be considered a substitute for a professional nutritionist’s advice (extra cream and topping not included). Please see my disclosure policies.