dark chocolate mousse

Easy Dark Chocolate Mousse

Chef Nick Stellino delights fans as he prepares a simple dessert, yet one that is rich in chocolate flavor. The sweetness of sugar plays a key role as it balances the dark chocolate for a seductive flavor.

Dark Chocolate Mousse

  • 6 ounces semi-sweet chocolate morsels
  • 3 cups heavy cream, divided
  • 2 tablespoons C&H® Granulated Sugar

Melt chocolate in a double boiler. Whisk in 8 ounces of heavy cream until well blended. Remove from heat. Let it sit 20-30 minutes to come to room temperature.

Combine 2 cups cream and sugar in a large, chilled mixing bowl. Use a hand or standing mixer to whip the cream and sugar until stiff peaks form. Raise beaters and gently fold one third of the melted chocolate mixture into the whipped cream. Add the second third. Fold in. Add remaining chocolate. If mousse becomes soft, chill in a bowl for 15 - 20 minutes.

Serve in a big bowl family style with some sweet whipped cream on the side.

Yield 3 1/2 cups.


Chef’s Tip:
For a more elegant presentation, fill a pastry bag equipped with a star tip and pipe the mousse in individual containers. Sprinkle with grated chocolate, white or dark and top with sweet whipped cream.

Easy Dark Chocolate Mousse