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Chocolate Mousse

Source of Recipe

From "Half Baked Harvest Super Simple" by Tieghan Gerard


Recipe Introduction

"If you've ever made a traditional chocolate mousse, you know that the process is a bit tedious and can often end in a soupy mess...or I don't know, maybe that's just me? Regardless, I've never been able to master a perfect chocolate mousse. That is, of course, until I whipped up this ten-minute mousse that's the chocolate dessert of my dreams. It's egg-free, light, airy, chocolaty, perfectly sweet, and beyond good. If you can make whipped cream, you can make this chocolate mousse. It's the easiest mousse recipe ever, requiring only six ingredients and one bowl. Enjoy it by the spoonful."

List of Ingredients

Chocolate Mousse:
â—¦ 4 ounces cream cheese, at room temperature
â—¦ 1 cup heavy cream
â—¦ ½ cup whole milk
â—¦ â…“ cup unsweetened cocoa powder
â—¦ ¼ cup confectioners' sugar, plus more as needed
â—¦ 2 teaspoons pure vanilla extract

Whipped Crème Fraîche:
â—¦ 4 ounces crème fraîche
â—¦ 2 teaspoons confectioners' sugar
â—¦ Milk- or dark-chocolate shavings, for garnish


Recipe

Make the mousse. In a stand mixer fitted with the whisk attachment, combine the cream cheese and heavy cream on high speed until soft peaks form, 3 to 5 minutes. On medium speed, slowly add the milk, cocoa powder, ¼ cup of confectioners' sugar, and the vanilla and whisk (being careful to not overmix) until smooth, 1 to 2 minutes. Taste and add more confectioners' sugar as needed. Divide the mousse among four to six small bowls. Cover with plastic wrap and chill at least 1 hour or up to 3 days.

Meanwhile, make the whipped crème fraîche. In a stand mixer fitted with the whisk attachment, combine the crème fraîche and 2 teaspoons of confectioners' sugar and whip until light and fluffy, about 1 minute.

Top the mousse with whipped crème fraîche and garnish with chocolate shavings.

Serves 4 to 6

Prep Time: 10 minutes
Total Time: 10 minutes, plus chilling