Easy Chocolate Mousse

Name: Easy Chocolate Mousse
Total time: 8400 s
Yield: 8-10 servings
Cuisine: British
Ingredients: 180 g milk chocolate; 100 g dark chocolate; 500 g double cream

Fabio @fsan

Sao Paulo / Bristol

A quick version of chocolate mousse recipe to prepare.

This recipe takes about 20 minutes to prepare and 2 hours sitting in the fridge.

You can (and probably should) change the amounts of chocolate to your taste. The amounts below will get you a sweet mousse with dark chocolate hint which are good for small dessert cups.

A quick version of chocolate mousse recipe to prepare.

This recipe takes about 20 minutes to prepare and 2 hours sitting in the fridge.

You can (and probably should) change the amounts of chocolate to your taste. The amounts below will get you a sweet mousse with dark chocolate hint which are good for small dessert cups.

Fabio @fsan

Sao Paulo / Bristol

A quick version of chocolate mousse recipe to prepare.

This recipe takes about 20 minutes to prepare and 2 hours sitting in the fridge.

You can (and probably should) change the amounts of chocolate to your taste. The amounts below will get you a sweet mousse with dark chocolate hint which are good for small dessert cups.

A quick version of chocolate mousse recipe to prepare.

This recipe takes about 20 minutes to prepare and 2 hours sitting in the fridge.

You can (and probably should) change the amounts of chocolate to your taste. The amounts below will get you a sweet mousse with dark chocolate hint which are good for small dessert cups.

Saved

Ingredients

20min + 2 hours

8-10 servings

Saved

Steps

20min + 2 hours

1

Chop both chocolate bars into small pieces, put in a bowl and put the bowl in boiling water to melt the chocolate.
Do not forget to keep mixing all the time or the chocolate may not melt uniformly or it can even get a burn taste
2

After melting all the chocolate, immediately remove it from the stove and add 200g of whipping cream and give it a good mix until it becomes homogenous
Then let it cool down to room temperature
3

Add 300g of double cream to another pot and whip it until soft peak.
It should not become whipped cream.
4

Ensure the chocolate mixture has cooled down and mix it in the whipped cream bowl
Use an egg beater to mix until it becomes homogenous again.
I prefer to mix them whip it some more because I think the mousse gets softer. It is not super important to do it though.
5

Put the cream in small cups and let it rest in the fridge for at least 2 hours.