Homemade Instant Chocolate Mousse
A creamy instant chocolate mousse recipe that only requires a few ingredients and mixes in minutes.
Servings: 8 servings
Ingredients
- ½ cup melted chocolate allow it to cool for 5 minutes ( I used Ghirardelli 60% cacao chips
- 16 oz heavy cream
- ½ cup powdered Sugar
- ¼ cup unsweetened cocoa
- 1 tablespoon dry milk
Instructions
- Melt the chocolate in a microwave-safe bowl.
- Add a small amount of cream to the chocolate (about 1/4 cup)
- this will warm up the cream and allow the chocolate to whip smoothly when adding the chocolate.
- In the bowl of a mixer or tall container with a whisk attachment on immersion blender whip the heavy cream, powdered sugar, cocoa, and dry milk together to combine it and it's slightly it's fully whipped and forms a slightly stiff peak when the beaten is lifted out.
- Slowly stir in the chocolate, if you whip it may flatten, but will thicken as chilled.
- Place the mouses into jars and refrigerate it until it sets firm and is cold.
Notes
This can be made without the dry milk, but will not last as long, will flatten and become slightly watery after a day or two. The dry milk allows this to last longer and makes the mousse thicker.