Ingredients
Scale
- 8 oz high-quality semi-sweet chocolate, finely chopped
- 2 cups heavy whipping cream, divided
- 2 tablespoons granulated sugar
- 1 teaspoon pure vanilla extract
- 12 small chocolate dessert shells or mini plastic cups
- Fresh raspberries or strawberries for garnish
- Holiday-themed sprinkles or gold leaf (optional)
- Fresh mint leaves for a touch of green
Instructions
- Step 1: Melt the Chocolate Base Place the finely chopped semi-sweet chocolate in a heat-safe glass bowl. In a small saucepan, heat 1/2 cup of the heavy whipping cream over medium heat just until it begins to simmer. Do not let it reach a full boil. Pour the hot cream over the chocolate and let it sit for 2 minutes. Stir the mixture gently starting from the center until the chocolate is completely melted and the ganache is smooth. Set this aside to cool to room temperature.
- Step 2: Whip the Remaining Cream In a large, chilled mixing bowl, combine the remaining 1.5 cups of heavy whipping cream, the granulated sugar, and the vanilla extract. Using a hand mixer or a stand mixer fitted with the whisk attachment, beat the cream on medium-high speed. Continue whisking until stiff peaks form. Be careful not to over-beat, or the cream will turn into butter.
- Step 3: Fold the Mousse Together Once the chocolate ganache has cooled to room temperature, gently fold one-third of the whipped cream into the chocolate using a silicone spatula. This lightens the chocolate. Once combined, fold in the remaining whipped cream very gently. Use a slow, circular motion to maintain the airiness of the mousse until no white streaks remain.
- Step 4: Pipe into Cups Transfer the chocolate mousse into a large piping bag fitted with a star tip. If you do not have a piping bag, you can use a large plastic storage bag with a corner snipped off. Pipe the mousse into the individual chocolate shells or dessert cups. Fill them slightly above the rim for a professional look.
- Step 5: Chill and Garnish Place the filled mousse cups in the refrigerator for at least one hour to set. Just before serving, top each cup with a fresh raspberry, a sprig of mint, and a dash of holiday sprinkles. Serve cold and enjoy the creamy texture.
- Cook Time: 20 minutes