Chocolate Mousse a classic decadent French dessert. This light and fluffy chocolate is not only a luscious dessert, but also a silky smooth and savory dish. This can be an option for any occasion. And it’s always good on the go.
- 1 1/2 cup Heavy Cream
- 1 cup Dark Chocolate Chips
- 1/2 cup Powdered Sugar
- 1/4 tsp of Vanilla extra
Optional – if your Dark Chocolate is not sweetened, then, add Powdered Sugar to adjust sweetness.
In a non-stick saucepan, melt the Dark Chocolate over medium heat, constantly stirring until fully melted.
Set aside for 10 minutes to cool down at room temperature.
In a chilled mixing bowl, add 1 1/2 cups of cold heavy cream, whisk on high speed until a soft stiff peak forms. (Don’t over-beat the cream)
Gradually fold the melted chocolate mixture into the cold whipped cream.
Add the powdered Sugar into the mixture. Stir gently to all the ingredients are blended.
Optional: Add Vanilla extra into the whip cream and continue to whip until soft peak form.
Place the Chocolate Mousse in the refrigerate for 2 hours to chill.
Pipe the chilled Chocolate Mousse into serving bowls or dessert glasses using a piping bag.
- 4 fresh Raspberries
- 3 fresh Blackberries
- 1/4 cup Whipped Cream
- Mint Leaves