Chocolate Mousse

August 17, 2010

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 teaspoonUnwrap 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!

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{ 15 comments… read them below or add one }

1 Wendi @ Bon Appetit Hon August 17, 2010 at 6:55 pm

Karen, that looks simply delicious. And so easy. That’s a win-win combination to me.


2 Memoria August 17, 2010 at 8:05 pm

I love making mousse more than eating it. This recipe looks fantastic.


3 Veronica Williams August 17, 2010 at 9:46 pm

Oh my yum! I look forward to whipping this up.


4 Maria @ Scandifoodie August 18, 2010 at 3:26 am

This looks like a very simple yet elegant and delicious dessert! Thanks for sharing!


5 marla {family fresh cooking} August 18, 2010 at 7:43 am

Love all of your step by step photos for this decadent chocolate mousse. I want to dive in right now!!


6 Ally August 18, 2010 at 3:31 pm

Love the step by step photos. Have you added them to fiddme yet?


7 Karen Bove August 18, 2010 at 3:50 pm

Thanks! Going to check out fiddme now…


8 Melissa August 18, 2010 at 7:55 pm

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 :)


9 Karen Bove August 18, 2010 at 8:13 pm

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 :)


10 Melissa August 20, 2010 at 8:44 pm

thank you, i love seeing old recipe books.


11 Lynsey Drake February 12, 2011 at 11:55 am

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


12 Melissa June 4, 2011 at 3:40 am

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


13 karenbove June 4, 2011 at 8:54 am

My kids are with you..they’d prefer a sweeter chocolate. I’m all about bittersweet so we compromise with semisweet :)


14 aparna February 20, 2012 at 2:38 am

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 ??


15 karenbove February 20, 2012 at 10:27 am

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?


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