Chocolate Mousse

We have been making this simple chocolate mousse for over 15 years. Top brownie bites, peanut butter cupcakes or layer between chocolate hazelnut cake and finish with a glossy ganache. So unexpected and easy to throw together with basic pantry ingredients! I love whipping this up a day or two in advance and having something simple to serve at a moments notice or for an unexpected guest. Just keep in your fridge and pipe into cute jars, flutes or mini silver cups like these. CLICK to shop: These are great disposable pastry bags, great if using multiple colors for a cake! No need to rinse and start over. Use these extra large cupcake frosting tips to change up the texture of your frosting, mousse These pastry tips are a great option for more detailed work like flower petals, writing out happy birthday I’m sorry I ruined your surprise party, good ol’ lemon icing or chocolate drizzle. Vintage silver Servingware is my weakness. What’s yours!!? Here is a link for a similar set I found on ETSY! Just one left so who is the lucky reader going to be this week? 🤸‍♀️🤸‍♀️ Here is a good cocoa powder to start with, we love these organic cacao nibs. Chocolate mousse with cocoa nibs INGREDIENTS: 1+1/2 bricks of cream cheese (room temp) 1+1/2 cups sugar 2 teaspoons vanilla (real good stuff) 3/4 cups unsweetened cocoa powder 2+1/4 cups heavy cream (whipping) cocoa nibs for garnish (love the bitterness and almost mocha flavors that come from good quality nibs+the ultra sweetness from the mousse) these nibs are from a trip we went on earlier this year to Costa Rica. DIRECTIONS: BEAT together cream cheese, sugar, vanilla on medium speed in tour kitchen aid mixer. Then crank it up to high until mixture is light and fluffy-about 2 minutes. Reduce speed+add in cocoa powder a scoop at a time until fully incorporated -another 2minutes. WHIP the cream on high-in another bowl until medium-firm peaks form. With a rubber spatula, fold in half the whipped cream into the chocolate mixture-making sure not to overmix or deflate. When almost no white streaks remain, fold in the rest of the whipped cream, cover and refrigerate for about 2 hours.
TRANSFER to a pastry bag fitted with a large star-tip nozzle +fill each flute with a few swirls of rich chocolate heaven.
GARNISH with chocoalte shavings, cinnamon or crushed peppermint for Christmas time, Graham cracker crumbles over the top with a toasted mallow for any day of the year or serve with Valrhona chocolate flakes, macadamia nuts, maldon salt or Costa Rican cocoa nibs. Or put out a fancy tray and let your guests decide. We celebrated these two cuties Beckham and Darby turning 14! We had a chocolate and puffed pastry berry tart option.

Chocolate Mousse