Chocolate Mousse in Minutes
Every spoonful is light and airy, rich and creamy, and incredibly indulgent!
Servings: 8
Equipment
- Double Boiler
Ingredients
- 10 ½ ounces good-quality dark chocolate roughly chopped
- 3 extra-large eggs
- ¼ cup granulated sugar
- 1 tablespoon unsweetened cocoa powder sifted
- 1 tablespoon Kahlúa
- 1 tablespoon pure vanilla extract
- Pinch of kosher salt
- 1 ¼ cups heavy cream
Garnish
Instructions
- Melt the chocolate in a medium heatproof bowl set over a saucepan filled with 1 inch of simmering water or a double boiler. Remove the bowl from the heat and allow to cool slightly.
- In a medium bowl, beat the eggs, sugar, cocoa powder, Kahlúa, vanilla, and salt with a hand-held mixer for 5-7 minutes, or until the mixture is thick and doubled in volume. Add the melted chocolate and mix until smooth and completely incorporated.
- In a separate bowl with clean beaters, whip the cream until soft peaks form (be careful not to over-beat). Using a rubber spatula, carefully fold the cream into the chocolate mixture, trying to keep the mixture as light as possible. Spoon into 6 to 8 individual serving glasses and chill in the refrigerator for at least 2 hours or overnight. Remove from refrigerator 15 minutes before serving, then top with extra whipped cream and grated chocolate. Enjoy!.
Notes
The Kahlúa can be omitted or it can be substituted with another liqueur, like Grand Marnier or Framboise.
Nutrition
Calories: 409kcal | Carbohydrates: 26g | Protein: 6g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 105mg | Sodium: 41mg | Potassium: 336mg | Fiber: 4g | Sugar: 17g | Vitamin A: 650IU | Vitamin C: 0.2mg | Calcium: 62mg | Iron: 5mg
