Here’s a simple recipe I often use for catered parties, large and small. It’s a great recipe for your “go-to” party file – my Five Minute Chocolate Mousse. Serve in stemmed glasses, ramekins or chocolate shells and add berries for color.
Five Minute Chocolate Mousse: Simple Ingredients
With chilled heavy cream, high quality Dutch process cocoa powder, powdered sugar and vanilla, you can whip up a beautiful, creamy chocolate mousse in about 5 minutes. If you plan to serve it right away it will be a soft mousse. If you refrigerate the mousse it will firm up a bit. It can even be made a day ahead to save time.
To Serve – Pipe or Plop
To serve, spoon or pipe the mousse into martini glasses, brandy snifters or stemmed wine glasses. For an over-the-top presentation, pipe the mousse into purchased chocolate shells. From bite-sized to small bowl sized, they make an elegant presentation. Garnish with berries, whipped cream and fresh mint for more flavor and color; a treat for the eye as well as the palate.
Chocolate Shells as a Vessel
You can purchase varying sizes of chocolate shells at many better grocery stores, online and sometimes at stores like Cost Plus World Market. I like the Dobla Dessert Shells which come in four bite-sized shapes. Bissinger’s is another chocolate maker that sells a fancy two-toned heart shaped shell in white and dark chocolate.
How to Reduce the Sugar
My recipes have changed over the years as my diet has become healthier. Powdered sugar is no longer even in my pantry. If you are concerned about sugar, try this with powdered monk fruit/erythritol blend or use liquid chocolate stevia (By Sweet Leaf) to sweeten. The powdered sugar will make it stiffer so your mousse might be a little softer in texture with the liquid stevia. You could also try half and half to cut down on the sugar.
For a really incredible, no fail chocolate pudding recipe, see the Chocolate Pots de Creme recipe with dark chocolate, coconut milk, eggs and stevia. It’s heavenly and people always love it. For another twist on mousse, try my white chocolate peppermint mousse recipe.
Five Minute Chocolate Mousse
- 3 pints cold heavy whipping cream 48 ounces
- 1 cup unsweetened Dutch process cocoa powder I use Penzeys which is 22% butterfat,
- 1 cup powdered sugar or Sweet Leaf chocolate stevia drops
- 1-2 teaspoons pure vanilla extract
- 8 ounces whipping cream whipped, for garnish
- raspberries or strawberries for garnish
- chocolate sprinkles for garnish, optional
- mint leaves for garnish, optional
- In a standing mixer fitted with the whip attachment, place cold heavy cream. On a piece of wax paper or parchment, sift the cocoa powder and powdered sugar together to eliminate any lumps. Using parchment as a funnel, pour the cocoa powder-sugar mix into the mixer.
- On low speed, begin to mix the mousse. Start on low or you will be wearing the cocoa powder. Whip the cream until powder starts to incorporate, stopping occasionally to scrape down the sides. As the mousse starts to smooth out, add the vanilla and increase speed to high. Whip the mousse until stiff.
- Place mousse in 18” disposable bags fitted with a wide star tip. Twist top and close with a rubber band. Refrigerate until serving time. When ready to serve, snip off point of piping bag and pipe into vessel of choice. Garnish with plain or sweetened whipped cream and berries.
- Alternatively you can spoon the mousse into glasses, cups or ramekins to serve.