Silky dark chocolate mousse

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GF

A rich dark chocolate mousse with an irresistibly smooth texture and a subtle touch of Kahlúa. Effortless to make, elegant to serve.

I love a dessert that can be made ahead and is low effort but high reward. These mousses take just 15 minutes to prepare and will be perfect stored in the fridge for a few days prior to serving.

I am not a fan of the mousse recipes that use raw eggs and so many bowls for whipping cream, egg whites etc. It all just seems like too many dishes for such a simple dessert.

Plus, most mousse recipes tend to turn out with a weird cakey texture - especially if you accidently overwhip your cream or egg whites!

So, this recipe was created with a mission - less bowls, less room for error and the silkiest texture you can imagine!

What's in this recipe?

Silky dark chocolate mousse ingredients

• Dark chocolate

  Surprise, surprise! Dark chocolate is the star of the show in this recipe. I like to use a good quality dark chocolate that is at least 70% cocoa solids. You can really taste the difference between a good quality chocolate and a cheap one here!

• Cream

  Full fat cream is required here to create a velvety smooth texture. Half of the cream is melted with the chocolate and half is whipped to aerate the mousse slightly and create the ultimate mousse texture.

• Marshmallows

  Marshmallows are the secret ingredient in this mousse that make it so silky and set it apart from other mousse recipes. Be sure to use white unflavoured marshmallows here.

• Nutella

  I like to add a little nutella here to give the mousse the slightest hazelnut touch and buttery mouthfeel. Can be left out if desired but this ingredient really puts the flavour up a notch!

• Kahlua

  A sneaky little touch of Kahlua adds the slightest hint of coffee. Feel free to leave it out if desired as the texture won’t be affected. Or you are welcome to play around with other liquors or alcohols - e.g. Whiskey, Baileys or Brandy.

Print

Silky dark chocolate mousse

Yield 8

Author Bea Fawkes

Prep time

10 Min

Cook time

10 Min

Inactive time

6 Hour

Total time

6 H & 20 M

GF

Cook modePrevent screen from turning off

Ingredients

Silky dark chocolate mousse

• 250g dark chocolate (70%) roughly chopped
• 50g Nutella
• 1 cup white marshmallows (roughly chopped)
• 2 cups cream (full fat)
• 3 Tbsp Kahlua

Instructions

Hazelnut & dark chocolate mousse

1. Place chocolate, Nutella, marshmallows and half the cream in a small saucepan. Heat very gently over low heat, stirring constantly with a spatula. Once almost all the marshmallows are dissolved (approx 10 mins), remove from heat and continue to stir until smooth. Set aside for 30 mins to cool.
2. Place remaining cream and Kahlua in a stand mixer with a whisk attachment. Whisk on medium high speed until soft peaks form. Gently fold through chocolate mixture. Divide mousse between glasses and place in the fridge to set for at least 6 hours or overnight. Enjoy!

Notes

Serving suggestion

I like to top this mousse with a sprinkle of cacao nibs and serve them with freshly whipped cream. Goes well with fresh raspberries and served with espresso shots.

Storing

Best eaten within 2 days however they will keep for up to 4 days in the fridge. Not suitable for freezing.

Nutrition Facts

Calories

466

Fat

37 g

Sat. Fat

23 g

Carbs

29 g

Fiber

4 g

Net carbs

26 g

Sugar

20 g

Protein

5 g

Sodium

33 mg

Cholesterol

68 mg