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Chocolate Mousse

Valentine’s Day is almost here! I am so excited! I love Valentine’s Day! I don’t know if you’ve been to Target recently, but their Valentine’s Day section is adorable! When I was trying to figure out what to give to the kids in my classroom, I seriously couldn’t pick between them all! I ended up getting them little Valentine’s Day cheese-puff bags! You really can’t go wrong with cheese-puffs in a one-year-old’s eyes.

Now that I have my class’s Valentines out of the way, I have to focus on my family! I am actually celebrating Valentine’s Day a couple of times, once with my family, and then a Galentine’s Day this weekend! There’s more coming on that later!

My family decided on a nice dinner and a movie together, so I had the perfect dessert in mind! Not only is this dessert very decadent, but it also couldn’t be easier! My super simple, rich and decadent chocolate mousse will become your new go-to Valentine’s Day dessert!

There’s a lot of different variations of chocolate mousse on the internet, some with whipped cream, some with egg whites, some with egg yolks. I prefer to use whipped cream to create that fully mousse texture because you don’t have to worry about cooking out the egg or scrambling the yolks. By using just whipped cream, you can make an incredibly rich dessert in about 15 minutes. You can’t really top that! I mean, unless you did it in ten minutes, which would make this even better! Set those stopwatches!

I know that I’ve read through a lot of recipes that say, “Use good quality chocolate,” and I never really know what that means. My interpretation of that, especially for this recipe, is a chocolate that you love in bar form. I don’t suggest using chocolate chips for this, because I don’t feel as though they melt as smoothly. I, also, don’t think they give the best chocolate flavor. Since there are only a few ingredients here, I suggest spending a little bit more on the chocolate you use. The heavy cream really enhances the chocolate flavor so make sure it’s a good one!


6 oz of good quality chocolate

3 tablespoons of butter

1 and 1/3 cup of heavy cream

2 and 1/2 tablespoons of powdered sugar

1 teaspoon of vanilla

Break up the chocolate into a glass bowl. Add in the butter and melt in the microwave in thirty-second increments. It took me about a minute to fully melt the chocolate and butter. Be sure to stir every thirty seconds to make sure the chocolate doesn’t burn.

While the chocolate is melting, add the heavy cream to the bowl of a stand mixer and begin to whip on medium-high speed. Once the heavy cream has formed soft peaks, add in the powdered sugar and vanilla. Whip for about a minute or two more. You want the mixture to be in-between soft and hard peaks.

Take about half a cup of the whipped cream and set aside for topping. Then, add a scoop into the chocolate. This is going to be our sacrificial whipped cream. This means that you are going to stir this scoop in to help lighten up the chocolate mixture, so when you add the rest of the cream mixture, you won’t deflate the whipped cream.

Once the first scoop of whipped cream is mixed in, slowly fold the rest of the whipped cream into the chocolate mixture. You really want to take your time with this, deflating the whipped cream would lead to a sad chocolate mousse.

After the whipped cream is fully incorporated scoop into individual ramekins. I separate this into 8 different bowls because I feel that it is very rich and my family can’t eat too much of it. If your family has a stronger sweet tooth, feel free to section off into 4 ramekins instead!

Top with the remaining whipped cream and some grated chocolate!

Look how shiny that chocolate is! I guess it makes sense that the only way to make chocolate better would be to add butter!
Take your time folding the whipped cream into the chocolate! You don’t want to deflate the whipped cream.
Top with a little scoop of the remaining whipped cream and a couple of sprinkles!
I love these little heart sprinkles! Thanks Mom for the Valentine’s Day sprinkles!
Or you could top with some chocolate shavings! It’s always a good idea to add more chocolate…

I just scooped my mousse into bowls, but you could always pour the mousse into a piping bag and pipe into bowls. This will also help give you a more airy, light mousse.

You can serve this right away, which will give you the fluffiest mousse, or you can store in the fridge, which will give you a slightly different texture. Storing it in the fridge hardens up the chocolate slightly, so you end up with a combination of ice cream and a mousse. Ah, just saying that sends my heart into a flutter! So stinking good! You’re loved ones will love it, and you love you even more for it!

-Holly Michelle

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