Who needs a little chocolate fix today? How about the easiest chocolate mousse you’ll ever make? It’s been awhile since I shared a Dessert for Two recipe, but it was worth the wait. You are going to LOVE this one. I’m sure of it.
If you’re new to the Dessert for Two series, it’s all about sweet treats in small portions — just enough for two. The perfect treat for a late night talk with your teen, a surprise visit from your bestie, or a midnight snack with the love of your life.
Lindsey worked her magic to create a really easy, really delicious mousse recipe. And it is a winner! Here’s what Lindsey says:
I am a lover of anything fruity or tart. Lemon desserts are my jam. But at the same time, while I’m not addicted to chocolate exactly, I still can’t go very long without craving a little chocolaty treat. Whether it’s a cookie, a small handful of chocolate chips, a bar of dark chocolate infused with mint, or a serving of chocolate mousse, sometimes I just need a little chocolate to get me by.
Traditional recipes for chocolate mousse are much more complicated than this recipe. That’s why I call it the “Easiest Chocolate Mousse You’ll Ever Make.”
Those traditional chocolate mousse recipes contain eggs and involves several stages of whipping, mixing, and refrigerating before being ready to eat. This one cuts the time down by a lot and is really nothing more than whipped ganache. No eggs needed. I even cut out the extra step of whipping cream. So while it’s not the most traditional recipe out there, it still embodies the same flavor and texture of a much more complicated, involved mousse.
It all starts with the chocolate, naturally. I have been partial to using the pound plus bars from Trader Joe’s for most baking (and eating) purposes for the last 15 years. It’s good quality, smooth and creamy, and less expensive than other similar chocolate. Chocolate chips can be used, sure, but the mousse may end up a little grainy. It won’t be ruined, just not as smooth.
Also, any variety of chocolate works with this recipe. So if milk chocolate is more your style, use it! Are you a lover of white chocolate? Go for it! Me? Well, the darker the better. ;)
All that’s involved in this recipe is heating up cream, pouring it over chopped chocolate, letting it melt, chilling for a bit, then whisking. You can speed the process up even more by placing the ganache in the freezer to quickly chill it.
As I mentioned above, I cut out another step of folding whipped cream into the mousse to lighten it. If you add chilled, liquid cream and then whisk, you’ll still end up with a light, creamy mousse without dirtying an extra bowl.
Holy moly, is this mousse good! I think the fact that it’s so easy (as I keep saying!) is the reason I keep coming back to it. It is pretty rich, so if you’re so inclined, you can definitely divide the two servings into four smaller one and then you’ll have dessert for two, for two nights!
I always like to have some fruit with my chocolate. (Or peanut butter, but that’s a different story…) Feel free to add berries if you choose, or omit them. Whatever you do, don’t be in rush to eat this. Savor each bite. It’s totally worth it to slow down and enjoy your dessert. You deserve it!
The Easiest Chocolate Mousse
4 ounces chocolate, chopped (can use white, milk, semisweet, or bittersweet)
1 cup heavy cream, divided
1 Tablespoon raw honey or pure maple syrup, optional
Pinch sea salt
Fresh raspberries and strawberries, for garnish
Chocolate shavings, for garnish
1. Place chopped chocolate into a large bowl.
2. Heat 1/2 cup heavy cream until very hot. Pour over the chocolate and let stand for 5-10 minutes, or until chocolate is completely melted.
3. Add the honey or maple syrup, if using, and pinch sea salt. Whisk until smooth. Cover and refrigerate until firm. Stir to loosen the mousse.
4. Add the remaining 1/2 cup heavy cream to the chocolate and whisk until mousse becomes light and fluffy. Don’t overdo it or the mousse will become too stiff. If that happens, add a little more cream or a little milk and stir gently until it softens up.
5. To serve – divide the mousse into dessert bowls or glasses. Top with fresh berries and chocolate shavings, if desired.
– Full-fat, unsweetened coconut cream or milk can be substituted for the heavy cream. It won’t whip in the same way, but will still have a rich, creamy spoon-able texture.
– Milk, semi- or bittersweet, or white chocolate can be used in this recipe.
– To change up the flavor a bit, you can add a little vanilla, mint, coffee, or another extract of choice. Simply add it along with the hot cream to the chopped chocolate. Start with 1/4 teaspoon. Add more, if needed, to taste.
– This is a very rich mousse, so while this recipe makes two servings, it can also be served as four smaller servings. (Leftovers for tomorrow!)
Thank you, Lindsey! This looks amazing.
Oh my goodness. Don’t you just want to stop everything and make this immediately? I’m already plotting how quickly I can get to Trader Joe’s to pick up chocolate bars.
If you give this recipe a try, definitely let me know how it goes!
P.S. — Tiramisu for two.
Credits: Photos and recipe by Lindsey Rose Johnson for Design Mom.