easy chocolate mousse

The chocolate mousse does not involve any cooking. You simply blend the two ingredients and place it into the fridge to let it set. The tofu is the secret in getting the best texture for the mousse and you won't taste it at all!

Chocolate Mousse

oz silken tofu

oz semisweet or milk chocolate chips

Microwave chocolate at 30 second intervals and stir until all chocolate is melted and smooth. Mine needed just one minute. Scoop into food processor along with tofu and blend on high speed until thick mousse forms. Make sure all the tofu is blended into the chocolate. Scoop into ramekins and rap bottoms of ramekins on hard surface to settle the mousse. Refrigerate for several hours to set.

This silky smooth Chocolate Mousse is made with only four ingredients and three simple steps. You won&#039;t believe how easy it is!

Easy Chocolate Mousse

chocolate chips (milk, semisweet,

heavy whipping cream (divided)

sugar

vanilla extract

In a large bowl, heat chocolate chips and ½ cup cream until the chocolate is melted and the mixture is smooth. I do this in the microwave in 20 seconds increments, stirring well between each. Set aside to cool to room temperature, stirring occasionally (this took about 15 minutes).

In the bowl of a hand mixer or stand mixer fitted with the whisk attachment, beat remaining 1¼ cups chilled cream with powdered sugar and vanilla until stiff peaks form.

Divide the whipped cream in half, transferring half to the refrigerator to use for topping the mousse. Fold* the remaining whipped cream into the melted chocolate in two additions. Once fully combined, transfer the mousse into individual serving dishes and chill for a couple hours. The colder it is, the more firm it will be. If you&#039;d like it softer you can leave it at room temperature for about 15 minutes before serving. Top each serving with some of the reserved whipped cream.

This vegan chocolate mousse is the best out there! Silky smooth with a fluffy texture, this dessert is made with only five ingredients and is filled with rich chocolate flavors that are irresistible and so satisfying. You will love this easy no-bake vegan recipe!

Vegan Chocolate Mousse

vegan chocolate chips

milk

chickpea brine

maple syrup

In a medium-sized bowl mix together the vegan chocolate chips and non-dairy milk. Melt gently in the microwave or using the double boiler method. Stir together until smooth. Set aside to let cool slightly.

In a separate bowl add the chickpea liquid and whip together with a handheld mixer for about 10 minutes into stiff peaks. You can also do this in a standup mixer with the whisk attachment. Slowly add the maple syrup and vanilla extract and whip again until well combined. Note: unlike egg whites, aquafaba can&#39;t be overwhipped so keep going until you achieve a stiff texture.

Gently fold the aquafaba to the melted chocolate with a spatula. It&#39;s normal if the aquafaba deflates a bit but try to keep as much volume as you can by not overmixing. Transfer to 4 (4-6oz) serving glasses and refrigerate for at least 2 hours to allow the mousse to set.

Remove from the fridge, garnish with coconut whipped cream and some grated chocolate and serve immediately.

An elegant easy-to-make dessert with rich dark chocolate, amaretto liqueur. This light and airy mousse is set in the refrigerator and garnished with amaretto-infused whipped cream, toasted almonds, and chocolate shavings - so it looks as good as it tastes!

Amaretto Chocolate Mousse

(180 ml) heavy whipping cream, divided

(128 grams) high-quality dark chocolate (Valrhona, Lindt, Ghirardelli), chopped

unsalted butter

eggs,

+ 2½ teaspoons granulated sugar, divided

+ 2 teaspoons amaretto liqueur (e.g., DiSaronno), divided

salt

almonds

chocolate

Break the dark chocolate into small pieces and place them in a microwave-safe bowl.

Microwave in 20-second intervals, stirring after each interval until the chocolate is fully melted and smooth. Set aside to cool slightly.

In a cold bowl, whip ½ cup of the heavy whipping cream until it reaches soft peaks. Set it aside in the refrigerator to stay chilled.

Carefully separate the 3 large eggs, placing the yolks into a small heatproof glass bowl and the whites into a large, clean mixing bowl. Set aside.

Fill a small saucepan with about 1 cup water and bring to a gentle simmer.

To the bowl with egg yolks, add 2 tablespoons sugar and 2 tablespoons amaretto liqueur.

Place the bowl with yolks over the simmering water (make sure the bowl does not touch the water).

Continuously whisk the egg yolk mixture until it becomes pale, fluffy, thickened, and reaches about 160°F (71°C) on an instant-read thermometer. Remove from heat immediately.

Gently fold the slightly cooled melted chocolate mixture into the egg yolk mixture. Blend until fully combined and smooth. Set aside.

Using clean beaters or a whisk attachment, beat egg whites with a pinch of salt until foamy.

Gradually add the remaining 1½ teaspoons sugar, and continue whipping until stiff, glossy peaks form.

Add about ½ cup of whipped egg whites into the chocolate mixture to lighten it.

Gently fold the chocolate mixture into the remaining egg whites, being careful to keep as much air in the mixture as possible, until thoroughly combined.

Carefully fold the chilled whipped cream from Step 2 into the chocolate-egg mixture.

Use gentle, sweeping motions, being cautious not to deflate the mousse.

Divide the mousse evenly among individual ramekins or serving glasses.

Refrigerate mousse for at least 4 hours, preferably overnight, until fully set.

Just before serving, whip the remaining ¼ cup of heavy whipping cream along with 2 teaspoons amaretto and 1 teaspoon sugar until soft peaks form.

Remove the mousse from the refrigerator just before serving.

Garnish each mousse with a dollop of amaretto whipped cream, toasted almonds, and chocolate shavings or curls, if desired.

Made this last night and it was so delicious. Not a trace of leftovers, the Amaretto infusion is wonderful!

The mousse turned out super fluffy and so delicious. One of the best desserts EVER!!

Beautiful dessert, great texture. Guests loved it.

Made this for my anniversary—big hit with my spouse!

This is an easy chocolate mousse recipe made with only 4 ingredients. No eggs. No double boiler. The best chocolate mousse recipe!

Heavy Cream ((divided))

Chocolate

Tablespoons Powdered Sugar

Vanilla Bean Paste

Chocolate Shavings, Chocolate Curls, Raspberries, Strawberries, Candied Nuts

Melt the Chocolate: In a microwave-safe bowl, heat 1/2 of the heavy cream for about 1 minute. Stir in 1 cup of chocolate chips until combined, then let the mixture rest for 5 minutes so the chocolate can fully melt.

Cool the Mixture: Whisk the chocolate and heavy cream until it is smooth, and then set it aside to cool while you whip the remaining cream.

Whip the Cream: In a medium bowl, pour the remaining 1 cup of cold heavy cream. Using a hand mixer, stand mixer, or whisk, beat the cream until soft peaks form. Scoop out 1/2 cup of this whipped cream into a small bowl, cover, and refrigerate (you’ll use this later to top the mousse). Continue whipping the rest of the cream until stiff peaks form.

Fold Everything Together: Using a large spatula, gently fold the whipped cream into the cooled chocolate mixture in three batches. Work quickly and don’t worry if you see small streaks of cream in the mousse. Fold in powdered sugar and vanilla extract.

Chill and Serve: Divide the mousse among 4 small ramekins or glasses. Refrigerate for at least 1 hour (up to 4 hours). To serve, dollop with the reserved whipped cream and top with grated chocolate or chocolate curls.

This recipe is so decadent and delicious. Seriously the perfect chocolate dessert!

Incredibly rich and silky smooth, this Chocolate Mousse recipe is the real deal. It's easier than you may think and requires just 5 very basic ingredients! Top with homemade whipped cream for a decadent dessert sure to impress.

(52 grams) sugar

(420 milliliters) heavy whipping cream, divided

oz | 1 1/4 cups (226 grams) semi-sweet chocolate, chopped

(86 grams) powdered sugar

(120 milliliters) heavy whipping cream, cold

(27 grams) powdered sugar

tsp vanilla extract

Combine the egg yolks, sugar and 1/2 cup (120ml) of heavy whipping cream in the top of a double boiler (or in a metal mixing bowl set over a pot of simmering water). Cook over medium heat, whisking constantly. Do not let the water boil, or it’ll get too hot. Occasionally lift the bowl to release steam. Cook the egg mixture, whisking constantly. It’ll be ready when it has thickened, lightened a bit in color and has more volume. It should take about 7-10 minutes and reach 160°F (71°C). When done, remove it from the heat and set aside.

Place the chocolate in a medium bowl and microwave in intervals of 10-15 seconds, stirring well between each, until melted and smooth. You could also use the double boiler again.

Add the chocolate to the egg mixture and whisk until smooth. Set the mixture aside to cool to room temperature.

In a mixer bowl, whip the remaining 1 1/4 cups (300ml) of heavy whipping cream and powdered sugar until stiff peaks form.

Fold about 1/4 of the whipped cream into the chocolate mixture until combined, then fold about 1/4 of the chocolate mixture into the whipped cream. Slowly fold the remaining chocolate mixture into the whipped cream.

Divide chocolate mousse between 4-5 glass cups or serving bowls, then refrigerate until firm, at least 3-4 hours, or overnight.

To make the whipped cream, add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until stiff peaks form.

Pipe the whipped cream on top of each cup of chocolate mousse. Decorate with chocolate shavings, if desired.

Keep mousse refrigerated until serving. Best if eaten within 3 days.

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Easy Chocolate Mousse

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The most viewed easy chocolate mousse recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine