4-Ingredient Chocolate Mousse (Easy, No Eggs Recipe)
User Reviews
5
4-Ingredient Chocolate Mousse (Easy, No Eggs Recipe)
Description
The 4-Ingredient Chocolate Mousse blends melted dark or semi-sweet chocolate with a portion of warmed cream and vanilla extract to create a smooth ganache base. Separately, heavy cream is whipped with powdered sugar to medium peaks, providing a light texture. Folding this whipped cream into the gently cooled ganache incorporates air, resulting in a mousse that is both rich and fluffy.
This mousse can be portioned into serving bowls or piped into dessert cups, making it suitable for individual servings at casual or formal occasions. Chilling for at least an hour helps it set properly, enhancing texture and flavor integration.
Key techniques include warming the cream carefully to melt the chocolate without overheating and avoiding overwhipping the cream to prevent it from turning buttery. Properly chilled ingredients improve whipped cream stability. The mousse keeps well in the refrigerator for up to three days, making it a convenient make-ahead dessert.
Ingredients
- 1 cup chocolate chopped, dark or semi-sweet, about 6.5oz
- 2 cup heavy whipping cream with 35% or more fat for best results, divided
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
Make the Ganache
- In a heat-proof bowl, warm ½ cup of heavy whipping cream.
- Add the chopped chocolate and vanilla, and stir it until the chocolate is fully melted and the ganache is smooth.
- Allow the ganache to chill while you make the whipped cream.
Whip the Cream
- In a separate bowl, whip the heavy whipping cream and powdered sugar together until medium peaks have been formed. Make sure to not overwhip.
Fold the Cream into the Ganache
- Start with a third of the whipped cream and gently fold the whipped cream into the ganache.
- Continue gently folding the whipped cream into the ganache until it is fully incorporated.
Chill and Serve
- Portion the chocolate mousse into serving bowls or pipe it into dessert cups. Let it chill until you are ready to serve at least an hour or up to overnight.
Notes
- Heat cream gently to melt chocolate but avoid scalding; allow ganache to cool before folding in whipped cream.
- Whip cream only to medium peaks to prevent turning butter.
- Use cold heavy cream for better whipping performance.
- A sandy texture likely indicates incomplete chocolate melting or overwhipped cream; ensure ganache is smooth and whip cream just until peaks form.
- Refrigerate mousse for up to three days; suitable as a make-ahead dessert.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 281 kcal
% Daily Value*
| Calories | 281kcal | 14% |
| Carbohydrates | 5g | 2% |
| Protein | 2g | 4% |
| Fat | 29g | 45% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 90mg | 30% |
| Sodium | 22mg | 1% |
| Potassium | 76mg | 2% |
| Sugar | 5g | 10% |
| Vitamin A | 1166IU | 23% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 52mg | 5% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
