My boys and I have been enjoying chocolate mousse since our first time trying it around 2017 at Maison Carlos, one of our favorite restaurants close to home. Boasting a wonderful Mediterranean menu, they have this diving chocolate mousse on their dessert menu. We get it every time we go but of course I had to tinker with making it at home so they can have it whenever they want.
Chocolate Mousse
Ingredients
- 8 oz bittersweet chocolate (chopped baking bars or good-quality chips)
- ½ cup heavy whipping cream (for the chocolate base)
- 1 ½ cups cold heavy whipping cream (for whipping)
- 2 tbsp powdered sugar
- 1 tsp vanilla extract (optional)
Instructions
- First, melt the chocolate: Chop the 8 oz of bittersweet chocolate into small pieces. Combine it with ½ cup of heavy cream in a heatproof bowl set over a pot of simmering water (double boiler) or microwave in short bursts, stirring until smooth. Let it cool to room temperature.
- Whip the cream in a large bowl, beat the remaining 1 ½ cups of heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Fold together: Gently fold the cooled chocolate mixture into the whipped cream using a rubber spatula until smooth and uniform in color.
- Chill and serve: Spoon the mousse into individual serving glasses or ramekins. Refrigerate for at least 2 hours until set before serving
