Rich, smooth, fluffy, delicious, dark chocolate mousse…It doesn’t get much dreamier than this! And believe it or not, this decadent dessert comes together in about 10 minutes.
I’ve been thinking about Valentine’s Day and desserts…Well, actually I think about desserts a lot – but more recently I’ve been thinking about what desserts would complete a romantic Valentine dinner for two. I always come back to chocolate…chocolate covered strawberries, chocolate lava cake, chocolate pudding…I finally decided I wanted to create a chocolate mouse, one that was as easy as it was delicious.
You’ll often see mousse made with eggs. Some versions use raw eggs and other versions have you cook on the stove. I wanted to create a version that left out the eggs all together, but still had the rich decadence that mousse is known for. Eggs are used to help thicken the mousse and also add to its richness. I chose instead to use unflavored gelatin to help thicken the mousse. Leaving out the eggs also eliminates the need to cook the mousse, which allows this recipe to come together extremely fast – 10 minutes, to be exact!
For this Recipe:
- To start with, you always want to chill your bowl and beaters when you are whipping cream. Basically, cream whips better when it’s cold and you don’t want your equipment warming up your cream. If the cream is good and cold, along with your equipment , you’ll have lighter and fluffier whipped cream. The best way to quickly chill your bowl and beaters is to place them in the freezer for about 20 minutes before you start the mousse.
- Next, add the unflavored gelatin and cold water to a small bowl. Stir and let stand for 5 minutes to allow the gelatin to soften. I use unflavored gelatin in a lot of my desserts. It’s a great way to thicken-up or stabilize your desserts (whipping cream, pies, puddings, etc.).
- After a minute or so add the boiling water and stir until the gelatin is completely melted and translucent. You don’t want any lumps, so make sure it is all dissolved. Set aside.
- Now this is where things come together super-quick! Add to your chilled bowl the sugar, dark cocoa powder, heavy cream, and vanilla. Beat on medium-speed until stiff peaks form. This will take just a few seconds! **I highly recommend using dark cocoa powder. It gives this mousse a richer flavor that adds to its decadence.
- Add in the unflavored gelatin mixture, and beat again on low-speed until well blended and smooth.
If presentation is important, I would recommend pipping the mouse into your serving bowls using a large round tip. If it’s not, just spoon it into your serving bowls. Cover and refrigerate for at least an hour to allow the mousse to set up.
A NOTE ON SERVING SIZE: This is a rich dessert so I recommend small serving sizes. This is so simple to make! Whipping up another batch, if you need more, would be easy to do!
Top with strawberries or raspberries and whipped topping, serve and enjoy!
nd cold water to a small bowl. Stir and let stand for 1 minute to allow the gelatin to soften.
- 1 teaspoons unflavored gelatin
- 2 tablespoon water
- ⅓ cup granulated sugar
- ¼ cup dark cocoa powder **see notes
- 1 cup heavy cream or heavy whipping cream
- 1 ½ teaspoons vanilla extract
- Strawberries or raspberries
- whipped cream or cool whip
- Place a mixing bowl and beaters in the freezer 20 minutes ahead of time. Whenever whipping cream you want your tools cold.
- In a small microwave safe bowl, soften the powdered gelatin in 2 tablespoons room temperature water, stirring to moisten all the gelatin. Let it stand for 5 minutes. Microwave for 10 to 15 seconds, until the gelatin is translucent. Set aside.
- In the cold mixing bowl add sugar, cocoa powder, heavy cream, and vanilla.
- Beat on medium-speed until stiff peaks form, wiping the sides of the bowl with a spatula at least once.
- Add the gelatin mixture and beat on low-speed until well-blended and smooth.
- Pipe or spoon mousse into desired serving dishes. Cover and refrigerate for at least 1 hour.
- Garnish with whipped cream and fresh fruit.