Community Pick
Chocolate Mousse
"...from THE REALLY GOOD FOOD COOK BOOK. You won't believe how wonderful this mousse is! You can serve it at the most elegant dinner parties or at family dinners and, I promise you, it will be all gone."
photo by SharonChen
- Ready In:
- 20mins
- Ingredients:
- 5
- Serves:
-
8-10
ingredients
- 8 ounces chocolate chips
- 6 tablespoons water
- 2 teaspoons vanilla
- 2 cups whipping cream
- 1⁄4 cup confectioners' sugar
directions
- Melt chocolate and water in saucepan.
- Whisk in the vanilla.
- Allow to cool.
- Whip the cream.
- Add the confectioner's sugar.
- On low beater, blend in the chocolate.
- Scoop the Chocolate Mousse into a clear, glass bowl.
- Garnish with grated chocolate or some of the chocolate from the pan drizzled on top.
Questions & Replies
-
Do you have to add the confectioner's sugar or can you use something else? -
What does the water do to the chocolate -
Can this be made two days in advance, before serving?
Reviews
-
I made this for a Birthday party & everyone loved it. I served the mousse in wine glasses with whip cream on top. They looked pretty fancy. -
Really good, very easy! -
I loved this recipe, so easy and good. I did melt choc. chips and water together on low heat in a homemade double boiler, for about 15 minutes, till it was nice and smooth. I let it cool till room temp. then whipped the cream and vanilla till fluffy and sifted the icing sugar into it while beating....Then, I folded choc. into creamed mixture. It came out perfect ,will make again...Thank You Sandra for a easy tasty recipe...Oh , yes, I also chilled my bowl and beatters in freezer while choc. was melting.. -
I love this mousse!! I have been looking for so long for a good chocolate mousse recipe that did not require eggs and finally my search is over! This mousse is light and fluffy with a perfect chocolate taste and so easy to make - I have made it 3 times in the past week! I do follow germie3's suggestions of using the double boiler and putting the vanilla in with the whipping cream instead of the chocolate, and definitely put your bowl and mixers in the freezer before whipping the cream. I have used this mousse as a filling and frosting for a cake, in place of the cream in a strawberry shortcake, and on its own, and all 3 times it was fantastic. I also fold mini chips in after adding the chocolate, you can never have too much chocolate! Thank you for sharing!!
-
There is a serious pitfall in this recipe that should be mentioned. If the chocolate is not cool enough, and/or the cream is not well-whipped and cool, the mixture will separate badly! I recommend patiently cooling the chocolate completely and refrigerating the cream after whipping. I also think folding the chocolate in by hand is better than with a mixer. Many electric mixers do not have a setting low enough to do this properly. The taste would be improved if better chocolate is used. I also found that there was too much of a whipped cream taste (didn't think that was possible!) and needed a greater proportion of chocolate.
see 106 more reviews
Tweaks
-
I added 2 egg yolks and used espresso instead of water but other than that I followed the recipe. It turned Out AMAZING!!! -
This was a great dish! I made this for our New Year's Day dinner and my family LOVED it! My 6 month old granddaughter had a small taste and couldn't stop going back for more!! *Note: I added 12oz of chocolate chips instead of 8, I figured who wouldn't want more chocolate in their mousse!!
-
I looked at a dozen recipes before choosing this one. I substituted black coffee for the water, added a couple of scoops of whipped cream topping and a pair of blackberries. Excellent!
-
I love this mousse!! I have been looking for so long for a good chocolate mousse recipe that did not require eggs and finally my search is over! This mousse is light and fluffy with a perfect chocolate taste and so easy to make - I have made it 3 times in the past week! I do follow germie3's suggestions of using the double boiler and putting the vanilla in with the whipping cream instead of the chocolate, and definitely put your bowl and mixers in the freezer before whipping the cream. I have used this mousse as a filling and frosting for a cake, in place of the cream in a strawberry shortcake, and on its own, and all 3 times it was fantastic. I also fold mini chips in after adding the chocolate, you can never have too much chocolate! Thank you for sharing!!
-
Thank you for the recipe! I was looking for something light and sweet. I, too, made a couple of substitutions (used a combo of Kahlua and coffee instead of water), and I would do it again, but I'd make it as is, too!! Texture turned out perfectly! I used heavy whipping cream although it wasn't specified and it whipped up nicely!! Thank you, again, Sandra!! What a yummy treat!!
see 6 more tweaks
RECIPE SUBMITTED BY
Sandra Silver
United States
I've written a Cookbook called
THE REALLY GOOD FOOD COOK BOOK available at Barnes & Noble.com, Amazon.com and on all other Internet book sites for $14.59.
I love cookbooks, like mine, which have lots of information about food and life. Thus M.F.K. Fisher is one of my favorite cook book authors.
But my abiding passion is GOOD FOOD, REALLY GOOD FOOD.
