If you are a true fan of desserts, then chances are you’ve had your fair share of mousse before.
If you haven’t had the pleasure of scooping out a heaping, heavenly bite of this delicious dessert before, then let us just tell you- not all mousse is created equal.
There are endless varieties and possibilities for this delicately textured dessert, but one of our favorites is chocolate mousse, plain and simple.
Now, when it comes to making this tasty treat there are several ways to go about it. Normally, you’d mix whipped egg whites with melted chocolate and whipped cream.
The process is quite a bit more involved than that, of course, and when finished it renders a light and airy result.
But if you’re like us, then you know that thick and creamy is where it’s at! Thankfully, this texture is much easier to achieve and requires far fewer ingredients.
And this 2-ingredient mousse recipe from Spice Bangla is the best of them!
You’ll need just two ingredients:
- 200 grams (roughly 7 oz.) of semi-sweet dark chocolate
- 400 ml (just over 1 1/2 cups) whipping cream
First, pour out about 100 ml (or a little less than 1/2 a cup) of cream into a glass and bring up to room temperature. Keep the rest chilled.
Then, chop up your chocolate into chunks, as shown above. If you want to skip the cutting board, just break the chocolate up along its score lines and put in a large, heatproof bowl (like pyrex bake-wear bowls).
Next, simmer about 1/2″ to 1″ of water in a shallow pot, one that you can nest your mixing bowl into. You want it to where it is just simmering.
Then, nest your bowl full of semi-sweet dark chocolate in the pot of simmering water.
This creates a double-boiler effect and allows you to melt your ingredients without scorching them.
Just as you notice the chocolate beginning to melt, slowly pour in your room temperature whipping cream.
As Spice Bangla notes, this step is important so that you don’t crack your mixing bowl.
After you’ve poured in your whipping cream, let the two continue to heat up together for a few moments.
Once most of the chocolate has melted, take a spatula and begin mixing the two ingredients together.
Work gently and continue mixing constantly until everything is well combined. When you’re done, it will have a dark, smooth, and uniform consistency similare to chocolate frosting.
After the chocolate is thoroughly melted and combined with the cream, set is aside and allow it to cool for up to 10 minutes.
As the mixture is cooling, take your chilled whipping cream and use an electric mixer to whisk it in a separate bowl.
Continue to whisk until soft foam peaks appear when you pull your whisk away.
Next, add the chocolate.
Make sure to add the chocolate in small portions, adding only a few large, heaping spoonfuls at a time.
Use your electric mixer to incorporate the chocolate into the whipping cream until uniform.
Continue working in batches like this until all of your chocolate has been incorporated into your whipped cream.
By the time you’re done, you should have a beautiful milk chocolate color with stiff peaks forming when the whisk is pulled away.
At this point, Spice Bangla notes that you can either spoon (or pipe, if you’re feeling fancy) the mousse up right away and serve it.
But we recommend going with option number 2: chill the mousse in the fridge for 2-3 hours, then serve them chilled.
However you want to do it, one thing is for sure- you DON’T want to miss out on this thick, rich, and creamy chocolate mousse!
Get the full tutorial from Spice Bangla in the video below!
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Source: Spice Bangla