This mousse is an elegant and easy last minute dessert – so quick to whip up, and so delicious, too! The recipe itself takes about 5 minutes to whip up, but you will need to have time to allow it to sit in the fridge to set, if you want it to be firm.
You can easily adjust this recipe to suit any additional allergies you may have (see my notes in the ingredient list for substitutions).
Full recipe is under the video!
2/3 c (about 4.5 oz or 128g) chocolate chips (NOTE: you may use dark chocolate, semi sweet, or Enjoy Life chocolate chips. See recipe notes for variations)
1 c (8 fl oz or 238 g) heavy whipping cream OR dairy free alternative OR aquafaba (if using aquafaba you may add a pinch of cream of tartar for stability if you wish, but it’s optional)
1/4 c (2 fl oz or 60g non dairy milk) – ONLY for aquafaba. If you are using whipping cream or non dairy sub, you will omit the non dairy milk entirely.
Garnish, as desired (cocoa, berries etc)
In a small saucepan, heat about 1/4c (2 fl oz or 60 g) whipping cream or non dairy substitute and chocolate chips over medium heat until warm but not boiling. Stir gently, until the chocolate dissolves entirely. This should take about a minute.
NOTE: ONLY If you are using aquafaba, sub out the 1/4 c whipping cream for the non dairy milk.
Transfer chocolate mixture to a cool, large bowl and allow to cool to room temperature while you whip the rest of the cream – the mixture should still be soft and smooth.
Whip the remaining 3/4 c cream, dairy free sub, or aquafaba (and optional cream of tartar) until soft peaks form. This should take between 3 and 15 minutes. I find that dairy free whipping cream takes only a few minutes, while aquafaba takes nearly the full time.
Add half of the whipped mixture to the chocolate mixture and fold to combine.
Add the remaining half of the whipped mixture to the folded chocolate mixture and fold to combine. Be gentle to keep the volume in the mixture! Aquafaba tends to deflate the most and have the softest texture.
Spoon into serving dishes and allow to set. I find this varies by what whipping mixture you used. Non dairy cream seems to set almost instantly. Real cream may take up to 2 hours, and aquafaba will take about 3 hours. Store in the fridge until you serve.
Once mixture has set, garnish as desired and serve.
- Swap out the chocolate chips for another flavor (butterscotch, white chocolate etc). Note that you will need to be extra careful to prevent scorching or seizing of the mixture!
- Add a pinch of spices to the cream before heating. I recommend cinnamon, a tiny bit of ground red pepper, cardomom, isntant coffee etc.