Dare I Say It?
It’s Decadent Chocolate Mousse
I know it’s not fair, but I had to post this recipe for Chocolate Mousse.
So please forgive me. I hope that we can still be friends.
Okay, so this is one of those times in life where Chocolate leaves me speechless. I’m sure you might think, right – whatever. Seriously though, I love chocolate and I can usually chat right through a bite of it, BUT not with this stuff.
It’s one of those silky, smooth, rich, decadent chocolate moments in life. The deepness of the dark chocolate, the “moussiness” (is that a word?!?), it’s just the right amount of “fluffy” that leaves you with a taste of “more please”.
What’s the plus side? It’s CHOCOLATE!
Oh AND the wonderful fact that it only takes a whopping 3 ingredients! Happy Dance 😀
So if you want to impress your next dinner guest or even treat yourself, this is a must try.
It’s easy enough for the kiddies to help too.
I usually do the over the stove bit and then let them whip the cream until their little arms are trembling and the soft peaks of cream and their new found muscles form. They enjoy dipping their little fingers in the cream as well to make sure it’s suitable for everyone to eat.
Then I let them fold in the cream with the chocolate and watch their little eyes almost pop out from the joy of knowing that they get to EAT it for dessert. Ahh YES they cheer!
If you’ve managed to make it this far without eating it straight out of the bowl and you’ve poured it into your pretty little dishes to set, it’s time to lick the bowl clean.
Okay, now it’s time for the hard part – WAITING for it to set in the fridge for at least 2 hours.
But trust me…
It’s Worth the Wait!
- 2 cups Whipping Cream, chilled
- 12 oz semisweet Chocolate (Dark/Plain), chips or bar broken into chunks (do not use unsweetened)
- 5 Tbls Honey (such as Orange Blossom)
- Stir 3/4 cup of the cream, chocolate and honey together in a medium saucepan over low heat. Keep stirring until the chocolate is melted and the mixture is smooth and blended well.
- Remove from heat and Cool, stirring occasionally.
- While the chocolate is cooling - in a large bowl, beat the remaining 1 1/4 cup of cream until soft peaks start to form.
- Fold the cream into the chocolate mixture, in 2 - 3 separate additions until each addition is well incorporated.
- Divide the mousse into eight 3/4 cup dishes. (Can get up to ten 1/2 cup servings)
- Refrigerate mousse until set, at least 2 hours.
- Top with your favorite fruit, additional whipped cream or grated/shaved chocolate.
More from my site
Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.