This Easy Chocolate Mousse is light and creamy, yet still rich and chocolatey. No special skills or cooking is required to make it either! No tempering whipped egg whites or long chilling time is needed. Whoop! Whoop! And although you don’t have to add the raspberries and Chambord, I highly recommend it. The flavor combination is fantastic. The acidity in the raspberries along with the Chambord balances out the richness of the chocolate and cream. If you don’t want the alcohol in your dessert, you could try fresh cherry or raspberry fruit juice instead.
Making Easy Chocolate Mousse
Begin by combining the unsweetened cocoa powder and powdered sugar in a medium bowl. Gradually add about ¼ of a cup of heavy cream to the mixture. Using a hand mixer on a low speed, combine the ingredients while gradually adding a little more cream at a time. A paste will form that resembles frosting. Try to smooth out as many lumps as possible as you continue to gradually add the remaining heavy cream. Once it has all been added, turn the speed up on your mixer and whip until soft peaks form.
Easy Chocolate Mousse Assembly
Place 4 or 5 raspberries in the bottom of 4 serving bowls, glasses or cups. I like to use a clear glass so that you can see the raspberries on the bottom. Spoon about 2 tablespoons of Chambord (optional) on top of the raspberries. Top with chocolate mousse, dividing it equally between each glass. Garnish with more raspberries, chocolate shavings or syrup if you’d like. Store in the fridge until you are ready to serve!
More Sweet Treats & Chocolate Delights
S’Mousse Cups, Nutella Creme Filled Chocolates, Fluffernutter Chocolates, Chocolate Bliss Bowl, Irish Coffee Cupcakes, Cherry Crumb Pie, Elevated Almond Cake and Not So Vanilla Cupcakes.
Easy Chocolate Mousse
Ingredients
- 2 cups heavy whipping cream
- ⅔ cup powdered sugar
- ¼ cup unsweetened cocoa powder
- 1 6 oz. container raspberries for serving - *optional, but highly recommended
- ¼ cup Chambord liqueur - *optional but highly recommended
Instructions
- In a medium sized bowl combine cocoa powder and powdered sugar.
- Gradually add (about ¼ cup at a time) 1 cup of the heavy cream to the cocoa powder mixture until you get a thick batter/paste. Make sure to work out the lumps.
- Add the remaining 1 cup heavy cream using a mixer on low speed. Once all of the cream is combined, turn the mixer to high speed and whip until soft peaks form, just like whipped cream.
- To serve, place a few berries in the bottom of 4 serving bowls or glasses. I like to use clear wine or martini glasses. Pour 2 Tablespoons of Chambord on top of the berries in each glass. Divide the Easy Chocolate Mousse evenly into each glass. Garnish with more berries, shaved chocolate, chocolate syrup or any way you’d like.
Comments
No Comments