Chocolate Mousse

This lightly sweetened, chocolate laced mousse is perfect to put between layers of cake . Once you’ve “stuffed” the layers, be sure to refrigerate the cake to solidify the mousse. Then top off your cake with your favorite chocolate frosting ( I recommend Ganache)

Chocolate Mousse

Recipe by Diane BeckerCourse: Desserts, Frosting/Icing
Servings

4

servings

Ingredients

  • 10 ounces bittersweet or semi-sweet chocolate squares, cut into pieces

  • 3 cups whipping cream

Directions

  • In a 1 quart microwave safe glass bowl, combine chocolate with ½ cup whipping cream.
  • Place in the microwave and heat on high power for 1 to 2 minutes until melted and smooth when stirred.
  • Cool to room temperature.
  • Meanwhile, in a large bowl, beat 2 ½ cups whipping cream with electric mixer until SOFT (not stiff) peaks form.
  • Mix 1/4th of the whipped cream into the cooled chocolate mixture until well blended.
  • Then turn the chocolate mixture into the remaining whipped cream and beat with the mixer at medium speed until fluffy and medium stiff peaks form( mixture should be a little soft as it will firm up when refrigerated).
  • Mousse is best used immediately after making, otherwise refrigerate until ready to use.

Leave a Reply