Chocolate mousse
Light, silky chocolate mousse made from chocolate chips and cream with no raw eggs, ready to spoon from little glasses after two hours in the fridge.
- 150 min total
- 20 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $1.46 a serving
- 510 calories
- Good the next day
- Vegetarian
- Gluten-free
Dolly says: Make the full amount. Whatever’s left keeps for tomorrow.
Ingredients
For 4 servings.
- 1 cup chocolate chips
- 1½ cups heavy cream, cold, divided
- ½ cup raspberries, to top (optional)
From your pantry
- 1 tsp vanilla extract
- 1 pinch salt
Each serving has about 510 calories, 4 g protein, 30 g carbs and 45 g fat, and costs about $1.46 at typical US grocery prices. Both are estimates from what the recipe uses.
Steps
Tap an underlined word for a quick explanation.
Microwave the chocolate chips with ½ cup of the cream in a large bowl in 20-second bursts, stirring each time, until smooth.
Timer: 20 sec
Dolly’s tip: Stop while a few bits are still unmelted and just stir. They melt on their own and the chocolate stays glossy.Stir in the vanilla and salt, then let it cool until barely warm, about 10 minutes.
Timer: 10 min
Dolly’s tip: Warm chocolate melts whipped cream. The bowl should feel just barely warm.the remaining 1 cup of cold cream in another bowl until it holds , about 3 to 4 minutes by hand.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Soft peaks. Soft peaks are the stage of whipped cream where it holds a shape that slumps over at the tip. It’s light and spoonable, just right for folding into mousse or spooning onto pie.
How you’ll know: Lift the whisk: the cream forms a peak that droops over like a wave instead of standing straight.
Timer: 3 min 30 sec
Fold a big scoop of the whipped cream into the chocolate to loosen it, then the rest just until no white streaks are left.
Fold. Folding means mixing gently by scooping from the bottom and turning it over the top, instead of stirring hard. It keeps light mixtures airy and soft things like berries or herbs in one piece.
How you’ll know: You use slow, wide strokes and stop as soon as there are no streaks left.
Dolly’s tip: Scoop from the bottom and turn it over the top, rotating the bowl. Stirring knocks the air out.Spoon into 4 small glasses, cover, and , at least 2 hours.
Chill. Chilling means putting something in the fridge until it’s cold all the way through. No-bake desserts firm up as they chill, and chilled cookie dough spreads less in the oven.
How you’ll know: It feels cold in the middle, not just on top, and it holds its shape when you cut or scoop it.
Set. Set means food has firmed up from runny to holding its shape, from cooking, baking or chilling. Set eggs have no clear, runny white left, and a set pudding stays put when you tilt the dish.
How you’ll know: Tilt the pan or press gently near the middle: it barely wobbles, and nothing runs.
Timer: 120 min
Top with raspberries if you like and serve cold.
Food safety: Food with mayonnaise, dairy, eggs, cooked meat or cream, like dips, salads and cream desserts, can sit out for 2 hours at most, or 1 hour above 90°F. Keep cold food in the fridge or on ice until serving, and hot food at 140°F or hotter.
Plan this in Dollop, and get the grocery list
Dollop picks a dessert for treat night, puts what you need on the week’s grocery list, and walks you through each step.
