| Level: | Intermediate |
| Total: | 20 min |
| Prep: | 15 min |
| Cook: | 5 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 quart heavy or whipping cream
- 14 ounces bittersweet chocolate, melted
Instructions
- Whip the cream to soft peaks and add about 1/3 of the melted chocolate. Fold gently with a rubber spatula. Mix the remaining chocolate into the whipped cream. Mix only until combined, as you will deflate the cream if you overmix. Place the mousse in a large pastry bag and pipe into decorative serving cups.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 587 |
| Total Fat | 52 g |
| Saturated Fat | 32 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 3 g |
| Sugar | 31 g |
| Protein | 5 g |
| Cholesterol | 133 mg |
| Sodium | 46 mg |
Reviews
I didn’t make this 1 however I made Sunny’s and her’s was really good.I was looking threw the others 2 see what’s the difference.I was thinking what if following this recipe except use lite or fat free cool whip instead of the heavy or whipping cream.Just a thought some of you might want to consider in trying.I didn’t follow Sunny’s to a T b/c I didn’t have whiskey on hand.So I used peanut butter 2 Tablespoons w/Vanilla flavoring it seized up after refrigerated when I started stirring it so the other one I just ate it & it didn’t seize up.So after refrigerating don’t restir it again,it will deflate & seize up.Just dip spoon in as eating pudding.
This was good, but very rich. You must eat this with a big glass of milk! Very easy to make.
After reading the comments, I decided to add more chocolate and the mousse turned out great. I used 3 cups of semi sweet chocolate morsels. The best part is that it is so easy to make that it can be made at any time. I don’t know why the recipe says it’s intermediate; that must be a mistake.
This recipe is fast, easy and does not require baking. I usually use chocolate chips instead of bittersweet chocolate. Jacques’ work is intimidating but this is a snap.
I think it works better with semi-sweet chocolate instead of bittersweet.
Thank you Jacques for this heavenly recipe.
I believe the proportions of cream to chocolate in this recipe are incorrect. A similar recipe for chocolate mousse from Chef Du Jour gave 12 oz cream to 10 oz chocolate. This recipe, 1 quart (32 oz) cream to 14 oz chocolate is far too creamy.
My boyfriend and I enjoyed it. Jeremy wanted it to have a little less fancy.
Flavorful and great when you’re in a hurry. Does not neet to Set up, ready to go. WHipped it up when I was in a hurry as my other dessert had, let’s just say “not turned out”. Big hit, very rich so the portions can be small. Made about 8 cups. I served it with a simple Raspberry sauce over Grand Marnier soaked sponge cake. Thank you for this one! I will definitely use it again.
A quick and easy dessert that is rich and satisfying.