Chocolate Mousse

Valentine’s Day is 8 days away! It kind of feels like we have been surrounded by the day since December 31 doesn’t it? I love the whole sentiment of Valentine’s Day, so we do mark the day, but I don’t get too fussy over here. It has been part of our ritual to do simple things like we have a nice dinner together and celebrate with a little fancy dessert! This dessert is so perfect for Valentine’s Day for the whole family! Since its one of my favorites on the go dessert recipes, I thought to share with you all, so you can make it for your family on this Valentine’s Day!

Don’t let the French name fool you; chocolate mousse is one of the easiest desserts to make. Seriously, it takes simply 2 ingredients and 5 minutes to make. You can totally whip these up at the last minute, which is basically how I get through my life. This recipe is light and airy, and yet deeply rich and decadent! It is egg-free, gelatin-free, you don’t need any special equipment like double boiler. Anyone can make this recipe!

Serves 2  


1/3 cup semi-sweet chocolate chips with 60% cocoa content

½ cup heavy whipping cream

Whipped cream or berries for garnishing (optional)


In a small saucepan, heat 2 tbsp cream together with the chocolate, stir constantly. When the cream heats up and almost starts bubbling, turn off the heat and continue stirring until the cream and chocolate are mixed well. The residual heat helps dissolving if the chocolate is still not melted entirely. Transfer the chocolate to a bowl. You will mix chocolate and whipped cream in this bowl later, so pick a big enough bowl. Let the chocolate cool down to room temperature. Do not put into the fridge, since this will firm up the chocolate too much. It should still be soft and kind of liquid.

Whip the cream. The peaks should be in between soft and firm (do not over whip). Add about half of whipped cream to the bowl with the melted room temperature chocolate. Using a spatula, fold & stir in the whipped cream. When combined well, add the second half of the whipped cream. Gently fold it in, trying to remain its volume. Pour the chocolate mousse into shot glasses or ramekins or jars and put them in the fridge for at least 2 hours. Shortly before serving, top it off with whipped cream and choice of topping (chocolates or berries). Compared to the whipped cream, I love the tang of the berries, goes perfect with chocolate mousse, so I highly recommend you all to try this combination!

Notes – If you use chocolate with higher cocoa content, I recommend adding little more heavy cream since the chocolate mousse tends to get somehow firmer with high cocoa content chocolates. if you store the mousse in the fridge for longer periods of time than remove 30 minutes prior serving to get the best creamy soft texture.

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