I haven’t made this in years but I really have no idea why. It’s so easy and so good. The recipe is a page from an old book by Sandra Boynton. I got the book from one of those book club deals 25+ years ago and this page is almost all that remains.
Made with semi-sweet chocolate and without added sugar, it’s not very sweet. It’d be easy to add a little sugar to the cream or use sweet chocolate. Your call.
- Chocolate, semisweet or your choice, 10 ounces
- Whipping Cream, 3 cups
- Almond Extract, 1 teaspoon
- Vanilla Extract, 1 teaspoon
Unwrap 9 ounces of chocolate and carefully melt them in the microwave. Use about 50% power and heat for 30 seconds at time, stirring in between. It’ll be warm but won’t be completely melted.
Stir the chocolate until it’s completely melted and let it cool.
While the chocolate is cooling, whip the cream until it starts to thicken. Add the vanilla and almond extracts then continue beating until it’s very stiff.
Gradually mix the chocolate into the cream.
Beat until it’s well-blended and thick.
Spoon the mousse into six serving glasses or bowls. Use a vegetable peeler to shave the last square of chocolate.
Garnish with the shaved chocolate.
Refrigerate for an hour or more before serving. Enjoy!
{ 15 comments… read them below or add one }
Karen, that looks simply delicious. And so easy. That’s a win-win combination to me.
I love making mousse more than eating it. This recipe looks fantastic.
Oh my yum! I look forward to whipping this up.
This looks like a very simple yet elegant and delicious dessert! Thanks for sharing!
Love all of your step by step photos for this decadent chocolate mousse. I want to dive in right now!!
Love the step by step photos. Have you added them to fiddme yet?
Thanks! Going to check out fiddme now…
Hi Karen, can you make this same recipe with white chocolate? not a big fan of regular chocolate. The pictures look amazing, I was hoping for a picture of the cooking book that’s 25 years old
I’m sure it’d be good with white chocolate. I almost thought about doing it with white myself. And I’ll see if I can scrounge up the book and post a photo
thank you, i love seeing old recipe books.
Loving the photography of your food shots, and of course the recipe. I so need lessons in food photography, maybe I should start with a decent camera x well done x
I made this today and used the same chocolate pictured and I thought the chocolate wasn’t right for the recipe. It was too bitter for my tastes. But GREAT recipe. Mousse is good. 8D
My kids are with you..they’d prefer a sweeter chocolate. I’m all about bittersweet so we compromise with semisweet
Just wondering , can one use the instant whipped cream in tubs which are found in the desert section of the grocery? would save time whipping but would it work ??
I’m not sure since I haven’t used the stuff in tubs for a long but I if I’m remembering correctly it should work?