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Chocolate Mousse

Prep Time20 minutes
Cook Time5 minutes
Chill Time1 hour
Total Time1 hour 30 minutes

Ingredients

  • 200 g dark chocolate 60–70% – The star of the show. Use good-quality chocolate; it matters here.
  • 1 cup heavy cream cold – This gives mousse its dreamy texture.
  • 2 tbsp sugar – Adjust to taste but don’t skip it entirely.
  • 1 tsp vanilla extract – Optional but highly encouraged.
  • Pinch of salt – Enhances the chocolate flavor. Trust science.

Instructions

  • Melt the chocolate
  • Chop the chocolate and melt it gently using a double boiler or microwave in short bursts. Stir until smooth and glossy. Let it cool slightly—you want warm, not hot.
  • Whip the cream
  • In a cold bowl, whip the heavy cream with sugar until soft peaks form. Soft peaks, not stiff. If it looks like butter, you’ve gone too far. Rookie mistake.
  • Flavor the cream
  • Add vanilla and a pinch of salt to the whipped cream. Gently mix it in. Be kind to the cream—don’t beat it aggressively.
  • Combine chocolate and cream
  • Add a small portion of whipped cream into the melted chocolate and stir to loosen it. This step matters. Then gently fold the chocolate mixture into the remaining whipped cream.
  • Fold, don’t fight
  • Use a spatula and fold slowly until combined. Stop once there are no streaks. Overmixing kills the fluff, and we want fluff.
  • Chill and set
  • Spoon the mousse into serving glasses. Chill for at least 2 hours until set. This is the hardest part—waiting.