Quick chocolate mousse
Melted dark chocolate folded through softly whipped cream for a light, spoonable mousse you can eat right away. No eggs, no chilling, topped with raspberries.
- Prep
- 8 min
- Cook
- 2 min
- Serves
- 4
- Per serve
- 500 kcal
Ingredients
Method
Put the chocolate, 60 ml of the cream and the salt in a heatproof bowl and microwave in 30 second bursts, stirring between each, until just melted and smooth, about 1 minute in total.
Leave the chocolate to cool for a minute, stirring now and then. It should feel just warm, not hot, on your lip.
Meanwhile, beat the remaining cream with the icing sugar and vanilla using electric beaters for about 2 minutes, until it holds soft, floppy peaks. Don't take it to stiff peaks or the mousse will be dense.
Fold a big spoonful of the cream into the chocolate to loosen it, then gently fold in the rest in two batches with a spatula until no white streaks remain.
Spoon into 4 small cups or glasses, top with raspberries and shaved chocolate and serve straight away. It will be soft and airy, like a fluffy pot de crème.
Tips
- If the chocolate is too hot it melts the cream; too cold and it sets in little flecks. Just warm is the sweet spot.
- Most dark chocolate is gluten-free, but check the label for barley malt or a may-contain warning.
- Leftovers set firmer in the fridge for a denser, truffle-like mousse the next day.
