Easy Chocolate Mousse without Eggs
Two years ago, my husband and I celebrated our honeymoon in Paris. As we made our way to the Eiffel Tower, the heavens opened up and rain began to fall. Seeking refuge, we ducked into the nearest café. Opting for chocolate mousse as dessert, we were utterly enchanted by its divine flavor. I was determined to recreate that unforgettable experience for my husband once we returned home. For an elegant presentation, serve the mousse in wine glasses.
Ingredients
- ½ (12 ounce) bag semisweet chocolate chips, or more to taste
- 1 ½ cups heavy whipping cream, divided
- ¼ cup hot, strong coffee
- ½ teaspoon vanilla extract
Instructions
- Place chocolate chips in a large bowl.
- Heat 1/2 cup cream in a small saucepan over medium-high heat until it begins to rise and foam, watching carefully so it doesn't spill over, 3 to 5 minutes. Pour over chocolate chips and cover for 1 minute.
- Remove cover and slowly stir with a spatula until smooth. Stir in hot coffee and vanilla extract until all chocolate has melted.
- Whip remaining 1 cup cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Gently fold cream into chocolate mixture until combined.
- Spoon into glasses and refrigerate until firm, at least 3 hours.
Nutrition
Calories: 511kcalCarbohydrates: 29gProtein: 4gFat: 46gSaturated Fat: 28gCholesterol: 122mgSodium: 39mgPotassium: 228mgFiber: 3gSugar: 23gVitamin C: 1mgCalcium: 72mgIron: 1mg
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