Yoribang
DessertFrenchFree to use

Chocolate Mousse

A light, airy chocolate mousse made without raw eggs, just chocolate and whipped cream.

Serves 6

Prep 20 min

Cook 5 min

Chocolate Mousse
Photo: Bin im Garten, CC BY-SA 3.0, via Wikimedia Commons
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Ingredients

  • 8 oz bittersweet chocolate, chopped
  • 2 tablespoons butter
  • 1/4 cup hot water
  • 2 cups heavy cream, divided
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract
  • 1 pinch salt

Steps

  1. Step 1. Melt the chocolate and butter with the hot water in a bowl over barely simmering water, stirring until smooth. Cool for 10 minutes.

  2. Step 2. Whip 1 1/2 cups of the cream with the sugar, vanilla, and salt to soft peaks.

  3. Step 3. Fold a third of the cream into the chocolate to lighten it, then fold in the rest gently.

  4. Step 4. Spoon into glasses and chill for at least 2 hours. Top with the remaining cream, whipped.

Where this recipe comes from

Yoribang French recipes by Yoribang. License: Free to use. View the original (opens in a new tab)

Original Yoribang write-ups of French dishes. Good butter, a decent dry wine, and patience matter more than special equipment. If a recipe calls for wine, cook with something you would drink. Gruyère, Dijon mustard, and herbes de Provence are sold in most supermarkets.