Dark Chocolate Mousse
The Santa Barbara Chocolate Dark Chocolate Mousse Recipe is silky, rich and full of chocolate flavor. Easy to make and safe for the kitchen novice to prepare, our chocolate mousse will become your go to dessert when you want to impress dinner guests. You can easily substitute ingredients in the recipe to make an egg free chocolate mousse and a dairy free chocolate mousse.
If you’re like us here at Santa Barbara Chocolate you probably enjoy chocolate everyday. There are significant health benefits to eating dark chocolate daily according to research and chocolate mousse is a recipe where you can incorporate extra dark chocolate into a healthy recipe that everyone will love because it isn’t too bitter and it is easy to eat for a delicate tummy. Presented in a fancy glass and garnished with fresh fruit this easy dessert will make everyone feel like they are dinner guests at a gourmet restaurant… hint hint dad: Valentine’s Day or Mother’s Day.
Egg free chocolate mousse and also gluten free, this recipe bucks the trend of the usual hard to prepare heavy egg type of mousse recipe. You can also use coconut cream in place of heavy cream and coconut oil in place of butter in our recipe to make it a dairy free option.
Dark Chocolate Mousse Ingredients:
For the mousse:
- 1 cup of heavy whipping cream, cold
- 7 oz of Dark Couverture Chocolate with high cocoa solids
- ¼ cup of black coffee, brewed*
- 2 tbsp of butter
*Note: you can replace the black coffee with milk or coconut milk.
For the chocolate ganache base:
- 1 cup of cream
- 8 oz of Belgian Dark Chocolate Couverture “Grand Aroma”
For the chocolate ganache:
- Add your cream in a small pot and bring to simmer over medium heat. Stir occasionally.
- Place Grand Aroma chocolate in a bowl. Chopping the chocolate will help it melt easily when the cream is incorporated.
- Pour the hot cream over the chopped dark chocolate and just let it sit there for at least 5 minutes without stirring.
- After 5 minutes stir the melted chocolate and you will have an exquisite dark chocolate ganache.
- Set aside at room temperature.
For the mousse:
- Using the bain marie method, also known as double boiler, or the microwave, melt the chocolate with the butter and the coffee or milk. I recommend coffee because it helps to enhance the chocolate flavor but if you are not a fan milk will do the job.
- When the dark chocolate is melted, set aside to cool down while preparing the cream.
- Using an electric mixer or by hand, if you do it by hand it counts like a workout, beat the cold heavy cream until it holds peaks.
- When your cream is ready and the chocolate is room temperature, incorporate the chocolate into the whipped cream and fold it over, slowly. It is important to combine the mixture without losing all the creamy texture.
- Place in the refrigerator for 20 minutes before serving.
- Add a layer of chocolate ganache in the bottom of a shot glass.
- Carefully, tap the glass against a table so the ganache spreads evenly.
- Fill the remaining of the glass with the cold chocolate mousse. Try serving the chocolate mousse with a pipping bag. It looks more delicate when using a piping bag, but if you don’t have one just use a spoon - it works.
- Decorate with fresh fruits or nuts on top.