I just had to give it a try. I love chocolate mousse. I’ve been playing around with a few recipes I found in my recipe box but haven’t found the ultimate recipe to share yet.
And this recipe is 5 minutes, right? And only 2 ingredients? Well, it’s really 3 ingredients, high cacao content chocolate can be bitter so you’ll probably want to add the sugar. And it’s more like 20 minutes the first time you make it, just because you’re being careful.
But this recipe is forgiving. And the taste is wonderful, smooth, decadent.
Both recipes I read called for chocolate with 70% or better cacao content. Well I can’t get that stuff around here, but I can get the Ghiradelli Bittersweet chips that are 60% cacao, it was worth a try, and it turned out great.
Read through the entire recipe before making, learn from my mistake, you’ll thank me.
In a large mixing bowl place a layer of ice, add water just so the ice is mobile. Place a slightly smaller mixing bowl inside the bowl with ice water and set aside.
Watch your sauce very carefully.
This is just like whipping cream but because of the chilled ice water underneath the bowl it can go hard really fast.
Nope, not good. This was too much, in the few seconds it took me to move my serving dishes over so I could spoon the chocolate up, it went “hard”
But heed this warning. If you whisk too much the chocolate could become grainy and you’ll miss the desired creamy-dreamy consistency mark. But have no fear! One of the added benefits of using this method is that you can reheat the chocolate mixture and start the whisking process again.
All was not lost! I dump my chocolate right back in the saucepan and slowly heat it back up.
This is best served immediately, or within about an hour. Do not refrigerate it, It will go grainy. I know all these technical cooking terms, but you know what I’m trying to say.
As much as I love chocolate, a small portion is perfect. With just a dollop of fresh whipped cream.
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Chocolate Chantilly
adapted from Cafe Fernando and La Mia Vita Dolce
Chocolate Chantilly or the easiest, fastest Mousse you’ve ever made
Ingredients
- 10 ounces Ghirardelli 60% cacao Bittersweet Chocolate Chips
- 1 cup water
- 4 tablespoons sugar
Instructions
- In a large mixing bowl place a layer of ice, add water just so the ice is mobile. Place a slightly smaller mixing bowl inside the bowl with ice water and set aside.
- In medium saucepan, combine water and sugar, heat over low heat until sugar is dissolved. add chocolate chips. Continue heating until chips are almost completely melted.
- Pour chocolate sauce into chilled bowl and start whisking. I used the whisk beater on my hand mixer but you can whisk by hand.
- Watch your sauce very carefully.
- This is just like whipping cream but because of the chilled ice water underneath the bowl it can go hard really fast.
- Stop whisking when it gets to a runny whipped cream consistency but hold the ripples. Immediately remove the bowl from the ice water and spoon into serving dishes. Perfection!
- This is best served immediately, or within about an hour. Do not refrigerate it, It will go grainy. I know all these technical cooking terms, but you know what I'm trying to say.
Notes
recipe source ChocolateChocolateandmore.com
Here are some other mousse recipes you might like.
Easy Whipped Dark Chocolate Mousse
Want more chocolate treats?
Maria says
Yumm this looks wonderful! Love how you saved it – I would have cried too!!! Looks so smooth and delicious!
Food Fiend says
Will definitely try this…thank you 🙂
Krista says
Mmmmm, that looks so good! Thanks for sharing at Church Supper. Have a blessed week & come back next Sunday! ~EMM
Tiffany/MyCrowdedKitchen says
Oh my! YUMMY! This looks so good. Have a great week!
Hannah says
YUM!!! I can’t wait to try this! DO you think it would work with just plain semi-sweet choco chips?
http://www.forcraftinesssake.blogspot.com
Joan@chocolateandmore says
This recipe is easily halved if you want to give it a try, I’m betting it would work just fine with semi-sweet chips. I think some people are chocolate “snobs” and want to show they can get, pay too much for, use the best chocolate out there. I live in small town, I’d have to order anything better (higher cacao content) then these bittersweet chips.
Let me know how it turns out.
Brighteyedbaker says
Hi, I was just wondering if you would recommend adding the sugar for a person who is obsessed with the 60% ghirardelli chocolate chips as they are. I want to make this for sure, and just need to decide on the sugar. Thanks!
Joan@chocolateandmore says
If you like the taste of the bittersweet chocolate than leave out the sugar or reduce it. I wanted my kids to eat this so I wanted the sweeter taste. When I make Pain au Chocolate they won’t tough the ones I make with the bittersweet chocolate. Silly kids don’t know what’s good for them, haha.
Dorothy @ Crazy for Crust says
Okay, I need to make that! It’s beautiful and sounds so delicious.
Shelly {Quiet Luxury} says
Those look dreamy! I found you while over on Tasty Tuesdays. I’m your newest follower!
-Shelly
Quiet Luxury
Mandy says
um..yum. This looks so good. Thanks for linking up on TTT! Have a great day 🙂
MrsJenB says
Oh my goodness! Wow. Looks gorgeous and sounds divine. Thanks for sharing this!
Cindy says
What a fun recipe, this looks delicious.
Misbah says
This looks devine and I love ” only 3 ingredients” thankyou for shareing.
Misbah/cupcakeluvs
Lisa @ Flour Me With Love says
This looks amazing! Thankfully you didn’t have to throw it out and start over. Thanks so much for sharing at Mix it up Monday 🙂
Nikita Gould says
Wow the large mixing bowl with the ice below it, is that something new when doing this recipe? Anyway, everything just looks great. Love to try this one. Thanks for this!
Donika@momwhats4dinner says
I am so glad you tried this out! I seen the same thing on Pinterest and wondered about it! Yours looks so yummy! I am gonna try it out thanks again! Oh and I pinned it as well:) ~Donika
Megan says
This tastes great! I tried using 51% cocoa chocolate chips and it’s nice and rich! I left out the sugar but next time, i’ll probably add a little bit. I have a big sweet tooth. The texture while mixing changes SO QUICKLY from creamy, whipped mousse to dry chocolate! Within 5 stirs (I was wisking by hand), it changed! I’m too lazy to put it back on the stove so it’s sort of a truffle texture at the moment. Oh well! It tastes great! And it really is so simple! Thank you for the step-by-step photos! Yum =]