After one bite of this fluffy chocolate mousse, you just may be transported to a little bistro in Paris. While traditional chocolate mousse recipes usually contains whipped egg whites for fluffiness, this simpler eggless version relies on whipped cream only, so there’s no need to cook the eggs over a double boiler — and no concern about food safety. It’s the easiest mousse ever! Feel free to customize the flavor and sub in a little peppermint extract or orange extract for the vanilla, or add a splash of hazelnut or coffee liqueur. The recipe is a Yummly original created by Ashley Strickland Freeman.
- 8 oz. semi-sweet chocolate bars (chopped)
- 2 cups heavy whipping cream (divided)
- 1 Tbsp. unsweetened cocoa powder
- 1 tsp. vanilla extract
- 1 pinch salt
- sweetened whipped cream (optional, for serving)
- shaved chocolate (optional, for serving; use a vegetable peeler to shave a chocolate bar)
- Put chopped chocolate in a large heatproof bowl. Heat 1/2 cup of the whipping cream in a small saucepan over medium-high heat until simmering. Pour warm cream over chocolate and whisk until mixture is smooth. Whisk in cocoa powder, vanilla, and salt. Set aside until cool.
- Pour remaining 1 1/2 cups whipping cream into a large bowl and beat with a mixer to stiff peaks. Add a little of the whipped cream to the chocolate and fold to combine. Gently fold in the remaining whipped cream until no white streaks remain.
- Spoon about 3/4 cup chocolate mousse into each of 6 glasses or bowls. Refrigerate until set, about 30 minutes. (To make the mousse ahead, drape glasses with plastic wrap once the mousse is set, and then refrigerate up to 8 hours.) Before serving, top with sweetened whipped cream and shaved chocolate, if you like.
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