Ben's kitchen / Chocolate Mousse
Chocolate Mousse
By Ben · cooked up in Sprig
Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.
Dark chocolate and heavy cream transform into something almost impossibly silky with just the right amount of folding and a whisper of sea salt. The texture melts on your tongue like velvet, rich enough that a few spoonfuls feel like pure indulgence. This is what you want after an elegant dinner when conversation is winding down and everyone deserves something extraordinary.
Ingredients
- 8 ounces dark chocolate (70% cocoa), chopped
- 2 cups heavy cream, cold
- 1/4 teaspoon sea salt
Instructions
Preparation
- Place chopped chocolate in a large heatproof bowl. Heat 1/2 cup of the heavy cream in a small saucepan over medium heat until it just begins to simmer.
- Pour the hot cream over the chocolate and let sit for 2 minutes. Whisk gently from the center outward until completely smooth and glossy. Stir in sea salt and let cool to room temperature, about 10 minutes.
Assembly
- Whip the remaining 1 1/2 cups cold heavy cream with an electric mixer until soft peaks form. Do not overwhip.
- Add one-third of the whipped cream to the cooled chocolate mixture and fold gently with a rubber spatula until just combined. Fold in the remaining whipped cream in two additions, being careful not to deflate the mixture.
- Divide mousse among 6 serving glasses or ramekins. Chill for at least 2 hours before serving.
Chef's tips
- Make sure the chocolate mixture has cooled completely before folding in the whipped cream, or the heat will deflate your mousse.
- Stop whipping the cream at soft peaks - overwhipped cream will make your mousse grainy instead of silky.
- Use a rubber spatula and fold with confident, gentle strokes from bottom to top to maintain the airy texture.
Nutrition (per serving, estimated)
434calories
5gprotein
16gcarbs
42gfat
Estimates only — values vary with brands and portions.
Made with Sprig
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