Quick chocolate mousse
Melted dark chocolate folded through softly whipped cream for a light, spoonable mousse you can eat right away. No eggs, no chilling, topped with raspberries.
- Prep
- 8 min
- Cook
- 2 min
- Serves
- 4
- Per serve
- 500 kcal
Ingredients
Method
Put the chocolate, 60 ml of the cream and the salt in a heatproof bowl and microwave in 30 second bursts, stirring between each, until just melted and smooth, about 1 minute in total.
Leave the chocolate to cool for a minute, stirring now and then. It should feel just warm, not hot, on your lip.
Meanwhile, beat the remaining cream with the powdered sugar and vanilla using an electric mixer for about 2 minutes, until it holds soft, floppy peaks. Don't take it to stiff peaks or the mousse will be dense.
Fold a big spoonful of the cream into the chocolate to loosen it, then gently fold in the rest in two batches with a spatula until no white streaks remain.
Spoon into 4 small cups or glasses, top with raspberries and shaved chocolate and serve straight away. It will be soft and airy, like a fluffy pot de crème.
Tips
- If the chocolate is too hot it melts the cream; too cold and it sets in little flecks. Just warm is the sweet spot.
- Most dark chocolate is gluten-free, but check the label for barley malt or a may-contain warning.
- Leftovers set firmer in the fridge for a denser, truffle-like mousse the next day.
