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This is an easy, quick chocolate mousse and tastes so light. It tastes great on its own, and I also like using it as a filler in other desserts (check out the banana cupcakes with a dollop of this mousse). The key to good mousse is just the right amount of whipping, so watch it closely and don’t over whip the heavy cream mixture. This recipe makes 4-6 jars depending on the size of your jars.
Prep time: 20 mins Chilling time: 60 minutes (or more)
Ingredients:
- Chocolate Mousse
- 3/4 cup heavy cream
- 1/3 cup cocoa
- 1/4 cup powdered sugar
- Vanilla Pastry Cream
- 1 cup milk
- 2 eggs
- 2 egg yolks
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 2 tabelspoons corn starch
- 1/4 teaspoon salt
- 3 tablespoons butter, room temperature
- Chocolate shavings
- Chocolate sauce
Equipment:
| Measuring cups |
| Handheld electric whisk |
| 3 Medium bowls |
| Spatula or large spoon |
| Heatproof medium pot |
| Jars (to serve) |
| 2 Piping bags (optional) |
How to…..
Chocolate Mousse
Chill your bowl beforehand for at least an hour in the freezer. The longer you can freeze it the better. Pour the heavy cream into the bowl and beat medium high speed beat until you get soft peaks. Add the powdered sugar and cocoa and continue beating. Don’t overbeat it or it will split. Stop beating when you get stiff peaks. Chill it in the fridge while you make the vanilla pastry cream. Put it into a piping bag or using a spoon scoop it into your serving cups. You can also chill it until you’re ready to serve it.
Vanilla Pastry Cream
Pour the milk in a heatproof medium pot and add the vanilla extract. Under medium heat, simmer the milk/vanilla mixture until its just about to boil. While the milk is heating, in a medium bowl, put the eggs and egg yolks, salt, corn starch and sugar in a medium bowl and whisk until well combined and slightly thicker.
When the milk simmers just to a boiling point (but not boiling) remove it from the heat. Pour half of the hot milk into the egg mixture and whisk until well combined. Pour the egg mixture back into the heatproof pot of milk. Over medium heat, whisk the mixture until it thickens. Keep whisking until you see bubbles form when it starts to boil. Lower the heat and whisk for another 1 – 2 minutes. Remove from the heat and add the butter. Whist it well until its smooth. Put into a bowl and cover with plastic wrap. Pat the plastic wrap until it touches the surface of the pastry cream so it doesn’t form a skin on top. Let it cool to room temperature, and then chill in the fridge for an hour or more.
Once the chocolate mousse and vanilla pasty cream are chilled, you can pipe them into the serving jars. I used an empty honey jar, but you can use any jar or serving cups. Put the chocolate mousse in a piping bag, and the vanilla pastry cream in another piping bag. You can use any piping tips you like, or just cut off the bottom of the piping bag for a round shape. Pipe in the vanilla pastry cream about a fourth of the way up the jar. Then pipe the chocolate mousse. Repeat until the jar is filled. For the top layer, pipe it over the top of the jar so you get a nice swirl shape on top. Sprinkle chocolate shavings on top and then sprinkle chocolate sauce.