I use French chocolate with a 70% cocoa content. Serves four people, or one greedy one! Chill for a couple of hours, and use the firmed mousse to make chocolate truffles. Heavenly.

Recipe Summary

prep:
5 mins
cook:
10 mins
additional:
30 mins
total:
45 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Chop chocolate and place in top of a double boiler, or in a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth. Allow to cool slightly.

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  • Whip cream in large bowl with electric mixer until soft peaks barely form.

  • Fold chocolate into cream and spoon into serving dishes. Chill 30 minutes in refrigerator, until set.

Nutrition Facts

570 calories; protein 5.3g; carbohydrates 34.1g; fat 46.4g; cholesterol 104.3mg; sodium 31.1mg. Full Nutrition
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Reviews (59)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/25/2007
I think the trick is you need to fold the whipped cream INTO the chocolate. (the recipe says to add the chocolate to the cream) And I added a teaspoon of sugar to the cream before whipping. Whipped till soft peaks formed and then melted the chocolate in the microwave at 45 second intervals. Put a big dallop of whipped cream into the chocolate and fold in (this should temper the chocolate instead of shocking it and making it chunky) add more spoonfuls of cream gently folding until it's all incorporated. Hopefully that will provide a better consistency for everyone that's having trouble getting it smooth. Read More
(131)

Most helpful critical review

Rating: 3 stars
03/06/2008
Easy to do but not the best result ever. Definitely only refrigerate for about 30 minutes prior to serving - otherwise you end up with a block of dark chocolate. Read More
(16)
73 Ratings
  • 5 star values: 44
  • 4 star values: 11
  • 3 star values: 8
  • 2 star values: 6
  • 1 star values: 4
Rating: 4 stars
03/25/2007
I think the trick is you need to fold the whipped cream INTO the chocolate. (the recipe says to add the chocolate to the cream) And I added a teaspoon of sugar to the cream before whipping. Whipped till soft peaks formed and then melted the chocolate in the microwave at 45 second intervals. Put a big dallop of whipped cream into the chocolate and fold in (this should temper the chocolate instead of shocking it and making it chunky) add more spoonfuls of cream gently folding until it's all incorporated. Hopefully that will provide a better consistency for everyone that's having trouble getting it smooth. Read More
(131)
Rating: 5 stars
02/23/2007
I had this finished under 15 minutes! I altered only slightly using semisweet chocolate chips (melted in microwave), I added 1 teaspoon vanilla extract and 2 tablespoons confectioners' sugar to the cream. After adding the chocolate (still warm)to the cream, I re-whipped for approx. 2-3 min. I topped off with a thin layer of whipped cream, and threw on a marachino cherry cut in half (rinsed in cold water to prevent bleeding). I had a to hide these in the fridge while they set! Excellent, now I have to make more or be nagged all night - good thing it's quick and easy! Read More
(80)
Rating: 4 stars
02/14/2007
Tastes great! It doesn't look so great though. Hopefully others can learn from my mistake. I cooled the chocolate as directed. In the meantime I chilled the bowl and whisk I was going to use to whip the cream. DON'T DO THAT. When I went to fold in the chocolate it hardened too quickly because of the chilled bowl etc. It made little chocolate bits through instead of a consistent chocolate flavored mousse. I'm sure the recipe would have turned out great had I not done that. I suspect my family will love this special Valentine's Day dessert anyway! Read More
(47)
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Rating: 5 stars
04/16/2006
This recipe was so good. I've tried more complicated recipes but none were near as good as this one. I wanted an eggless mousse recipe because I have small children that would be eating it. Couldn't believe the flavour from such an easy recipe. For those who live in Western Canada I used Purdy's milk chocolate in this. I'm just trying to keep my spoon out of before my guests arrive for Easter dinner tonight! I put it in Martini glasses and topped it with a little whip cream i reserved. I also thought it would be nice next time to fold in chocolate shavings. Read More
(28)
Rating: 5 stars
05/03/2005
This was SOOOOO good! Thanks aton! I don't really like using gelatin or raw eggs in my mousse so this was a great alturnative. And it isn't too sweet! Thanks! Would highly recommend. P.S. microwave choc. chiops for about 30 sec. then ster then put it in for another 30 sec and it should be melted! Read More
(25)
Rating: 5 stars
02/01/2008
WOW I'm in heaven! So easy so quick so divine! Definitely add the whip cream to the chocolate 1 scoop at a time to prevent clumpies...heck bring on the clumpies it's all good! I have used whatever chocolate I can find - even plain chocolate chips... Read More
(22)
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Rating: 4 stars
12/09/2004
This was delicious but it was difficult to get the right consistancy. If it is chilled to long it is very thick and not long enough it is too light. Still lovely. Read More
(19)
Rating: 3 stars
03/06/2008
Easy to do but not the best result ever. Definitely only refrigerate for about 30 minutes prior to serving - otherwise you end up with a block of dark chocolate. Read More
(16)
Rating: 5 stars
06/19/2005
Thank you Polly Welby for this recipe. I got raving reviews from my family and it was easy to make! I used semisweet chocolate chips though which made it almost taste like custard or ice cream. Really good. I used the advice on microwaving choc. (30 sec stir 30 sec) and it worked nicely. My family also enjoyed the touch of cherry and choc. shavings. Thanks again. I would make this again for special occasions. Read More
(15)
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