Friday, January 31, 2014

Quick Chocolate Mousse

Quick Chocolate Mousse
1 cup heavy whipping cream (35%)
1/4 cup unsweetened cocoa powder
1/4 cup granulated (white) sugar
1 teaspoon vanilla extract

In a medium bowl, beat all ingredients together until fluffy and stiff.

That's it! This doesn't require gradually beating in sugar or beating eggs or melting chocolate like most mousse recipes. It can also be kept in the refrigerator for a few days, but may not be as fluffy and may need to rewhipped briefly. This is an incredible versatile recipe and can be eaten as is, piped on cakes, filled into cream puffs, used as garnishes, put into crêpes, piled onto ice cream, etc. This is a small recipe, but quantities are easily adjusted. This is more of a dark chocolate, decadent mousse, so add more sugar if you would prefer. 

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