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Chocolate mousse is one of my favorite desserts. My family loves it too. I often serve it as dessert after Christmas dinner because it’s light and perfect after a heavy meal. It’s creamy and delicious. For this recipe redo I used Guittard unsweetened chocolate. I have used Baker’s brand in the past.
As I’ve said in other posts, like my peach margarita, the better the ingredients you use, the better your recipe will be. This recipe was very good with the Baker’s but the Guittard made a world of difference in flavor. Use the best chocolate you can afford. I use a serrated knife to “chop” the chocolate rather than breaking up those smallish bars. It is much easier.
Two more words of advice. Don’t rush the melting process and use fresh chocolate. By that I mean, chocolate that has not expired or bloomed. A bloom is when the chocolate has a white around the edges. It is still good to use, but I’ve found that chocolate that has bloomed does not melt well. If you melt the chocolate too fast, it could seize up on you and you can’t recover that mistake. You will need to start again, so just be patient. You’ll be happy.
This recipe makes a lot of mousse so it’s great for a bigger party or entertaining. I love the shot glasses to serve this chocolate mousse. They are fun for a party. I put whipped cream in the bottom, added the chocolate mousse and then a dollop of more whipped cream. Fresh whipped cream is delicious, and easy to make, however using store-bought will get the job done more quickly for a larger party.
- 1 can (14 ounces) sweetened condensed milk
- 4 bars (1 ounce each) unsweetened baking chocolate, broken into pieces
- 2 teaspoons vanilla extract
- 2 cups (1 pint) cold whipping cream
- Melt chocolate with sweetened condensed milk in heavy saucepan over medium-low heat. Once melted, stir in vanilla. Pour into large bowl and cool to room temperature, about 1 1/2 hours. Beat until smooth.
- In a large mixing bowl, beat whipping cream until stiff peaks form. Fold into chocolate mixture until whipped cream is combined. Do this gently so as not to flatten your mixture.
- Spoon mousse into dessert cups. Refrigerate until thoroughly chilled, about 6 hours. Refrigerate leftovers.
There is no cook time, beyond melting the chocolate, just a 6 hour chill time.