Ingredients
Equipment
Method
Instructions
- Start by combining the unsweetened cocoa powder and hot water in a small bowl. Stir until the cocoa powder is fully dissolved, creating a smooth chocolate paste. Set it aside to cool slightly.
- In a double boiler or a microwave-safe bowl, melt the semi-sweet chocolate. If using a microwave, heat in 30-second intervals, stirring in between until fully melted and smooth. Allow the melted chocolate to cool for a few minutes.
- In a mixing bowl, pour in the cold heavy whipping cream. Using a whisk or an electric mixer, whip the cream until soft peaks form. Gradually add the granulated sugar and a dash of salt, continuing to whip until you achieve stiff peaks. Be careful not to over-whip, as this can lead to a grainy texture.
- Once the melted chocolate has cooled slightly, stir in the cocoa mixture until well combined. This rich chocolate base will be the heart of your mousse.
- Using a rubber spatula, gently fold one-third of the whipped cream into the chocolate mixture. This lightens the chocolate, making it easier to incorporate the rest. Then, fold in the remaining whipped cream in two batches, being careful not to deflate the mixture.
- Spoon the chocolate mousse into your serving cups or ramekins. Cover with plastic wrap or lids and refrigerate for at least one hour, allowing the mousse to set and the flavors to meld.
Notes
- Make sure the heavy cream is very cold for best whipping results.
- Top the mousse with whipped cream or chocolate shavings for an extra touch.
- This mousse can be made a day in advance for better flavor development.