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Double Chocolate Mousse
Anderson Jorge

Double Chocolate Mousse

Double Chocolate Mousse
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Prep Time 15 minutes
Chill Time 2 hours
Total Time 2 hours 15 minutes
Servings: 4
Course: Dessert
Cuisine: French-Inspired
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 6 oz 170 g dark chocolate (60–70% cocoa) – for deep chocolate flavor
  • 4 oz 115 g milk chocolate – adds sweetness and balance
  • 1 ½ cups 360 ml heavy cream – whipped for airy texture
  • 2 tbsp granulated sugar – enhances sweetness
  • 1 tsp vanilla extract – boosts flavor
  • 2 tbsp cocoa powder – intensifies chocolate richness
  • ¼ tsp salt – balances sweetness
  • ¼ cup 45 g chocolate chips – for topping
  • Optional: whipped cream – for garnish

Method
 

  1. Chop dark and milk chocolate into small pieces
  2. Melt chocolate using a double boiler or microwave in short intervals
  3. Stir until smooth and let cool slightly
  4. In a separate bowl, whip heavy cream and sugar until soft peaks form
  5. Add vanilla extract, cocoa powder, and salt to the melted chocolate
  6. Fold a portion of whipped cream into chocolate to lighten the mixture
  7. Gently fold in remaining whipped cream until smooth and airy
  8. Spoon mousse into serving cups or bowls
  9. Chill in the refrigerator for at least 1–2 hours until set
  10. Top with chocolate chips or whipped cream before serving

Notes

  • Protein: 5 g
  • Carbohydrates: 28 g
  • Fat: 22 g
  • Fiber: 2 g
  • Sugar: 20 g
  • Sodium: 90 mg