Hey everyone, it is Louise, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, easiest chocolate mousse ever!. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Enjoy the most luxuriously creamy and decadently chocolate dessert you've ever tasted. This is the BEST Chocolate Mousse Recipe you'll ever try. So airy & light, with a rich, deep chocolate flavor.
Easiest Chocolate Mousse Ever! is one of the most favored of recent trending foods in the world. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. They’re nice and they look wonderful. Easiest Chocolate Mousse Ever! is something which I have loved my whole life.
To begin with this particular recipe, we must prepare a few components. You can cook easiest chocolate mousse ever! using 5 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Easiest Chocolate Mousse Ever!:
- Make ready Mousse
- Get 500 ml Fresh cream
- Prepare 1/2 cup Cocao
- Prepare 1/2 cup Castor sugar
- Prepare 1/2 tsp Caramel essence
This has to be the best Chocolate Mousse we have ever had. It was very light and wonderfully chocolate. As Chef suggested, I cut back on the cream to give it a decadent chocolate taste. I like the bitter sweet over the semi-sweet.
Steps to make Easiest Chocolate Mousse Ever!:
- Whip all ingredients together until cream forms stiff peaks
- Spoon into glasses/ bowl/ any container you choose
- Top with plain whipped cream and decorate with toppings of your choice
- Cover in cling wrap and place in fridge
- Enjoy whenever you want… No setting time is needed
I filled wine glasses half way with the mousse and after it chilled topped it of with some fresh whipped cream. It has morphed from that idea to filling it with the best chocolate mousse ever for dessert to this delicious, fun and colorful edible chocolate Easter egg […] Reply. You'll melt the chocolate with some of the cream to create a soft ganache, whip more cream to soft peaks for garnishing, and then whip the rest to medium peaks for the mousse. To keep the mousse light and airy, you really want to focus on the following two steps: Many "easy" chocolate mousse recipes tend to use too much cream so the end result is more like custard, rather than aerated like real chocolate mousse should be. Thus, when Chocolate Mousse was submitted by a reader as a Recipe Request , I had reason to focus and make it over and over again until it was exactly what I wanted.
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