The production process is very simple, you simply require to comply with the approaches that we have written on this page. The complying with are the stages of how to cook Easy 3-Ingredient Chocolate Mousse.
This recipe is awesome! A while back I was looking for a delicious, easy, egg-free chocolate mousse I could in recipes like this Raspberry-Filled Chocolate Mousse Cake or these Triple Chocolate Mousse Cupcakes. After browsing through several recipes, most requiring eggs, melting chocolate, or delicate and precise methods, I came across one that was quick, easy and tasted great. I’ve adapted the recipe into what you’ll find here today. Shout out to Circle B Kitchen for sharing their recipe that got me started.
Tips & Tricks:
There are a few tips that go along with this recipe. If you follow them, you’re mousse will turn out so much better. They’re kind of like mousse magic tips and tricks.
- First, sift the cocoa powder before adding it to the cream. It won’t be the end of the world if you don’t, but it will make the final product more consistent and smooth. If your powder has clumps in it the mousse will end up with little dark flecks of cocoa powder. Trust me! The first time I made this recipe I didn’t sift my cocoa powder and it didn’t look as smooth or pretty.
- Second, chill the bowl you plan to whip the mousse in. Whipping cream whips much easier when it is cold. By chilling the bowl, it will keep your cream extra chilly. I use a glass bowl and just pop it into the freezer about 30 minutes before I plan to make the mousse. Again, not the end of the world if you don’t chill your bowl.
- Third, don’t skimp on your cream. Use HEAVY whipping cream. Heavy whipping cream has a higher fat content which makes this chocolate mousse set more firm. It’s usually a little more expensive (like 25 to 50 cents more per pint) but worth it! If you are using this recipe for frosting a cake or cupcakes you’ll save yourself some time and hardship by using heavy whipping cream rather than regular whipping cream. Heavy whipping cream will give you a stiffer whip that will hold up as a frosting.
- Make It:
- Can I have 5 minutes on the clock, please? 😉 Seriously though, this recipe comes together so quickly. It’s perfect for those days you want a little sweet something after dinner but feel like you don’t have a lot of time. Also, I should mention, this is an awesome recipe to use for a light mousse frosting for cakes and such.
- First, pour the heavy whipping cream into a chilled bowl. Using an electric mixer, begin whipping. Whip the cream until it becomes frothy and slightly thickened.
- Once the cream is frothy, add the powdered sugar and sifted cocoa powder. You might want to give it a little stir before turning the electric mixer on otherwise you may get a face full of chocolate sugar cloud.
- If adding almond flavoring (or vanilla if you prefer), whip until soft peaks form. This is when you can pull the beaters out of the mixture and the “peak” of the mixture falls onto its self, it doesn’t stand up. Add flavoring.
for full instruction please see: kitchencents.com