• Saturday, October 24, 2020

best chocolate mousse recipe

The Two-Ingredient Chocolate Mousse to Rock Your World
By , Founder
July 1, 2020

I always had the impression that whipping cream by hand was a complicated and difficult task, above my paygrade as a home chef, but then I had the opportunity to learn with Chef Kelly Janke, who worked with Mario Batali at The Chew, and I was hooked. Besides being easy and actually therapeutic, hand whipping has the advantage over whipped cream cannisters and hand blenders of giving you more control so you won’t overwhip. Your whipped cream should just fall off a spoon in a nice thick dollop. If it sticks to the spoon, then you’ve overwhipped. But either way, it’s going to taste great. This is cooking, not rocket ship building, so the key is to enjoy the process as well as the finished product.

There are only two ingredients in my chocolate mousse: heavy cream and hazelnut chocolate spread. You can use Nutella, but it is chock full of palm oil as a base, which can be carcinogenic. I prefer to use Nocciolata, which is organic and has a dairy-free version. I figure that it will offset the heavy cream, and it’s all delicious.

Two-Ingredient Chocolate Mousse


1 pint heavy cream
2 tablespoons hazelnut chocolate spread

Crushed pistachios to top the mousse


Pour the heavy cream into a metal or ceramic bowl. With a large wire balloon whisk, whisk the cream until it thickens, just until it will still fall off a spoon. How long you have to whisk will depend on how thick your cream is, but generally it will take 4-5 minutes to get to the right consistency. Gently whisk in two tablespoons of the hazelnut chocolate sauce until there are no streaks. You can add more if you’d like a more intense chocolate flavor to the mousse. Spoon into champagne coupes, and top with the crushed pistachios, if desired. Refrigerate at least an hour and up to 5 hours before serving. Also makes a great leftover breakfast the next morning.

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