Perfect Chocolate Mousse

This mousse requires some effort, but the end result is unquestionably worth it. The final texture is light and creamy, yet the flavor is incredibly rich and decadent.

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Perfect Chocolate Mousse

This mousse requires some effort, but the end result is unquestionably worth it.  The final texture is light and creamy, yet the flavor is incredibly rich and decadent. 

Ingredients

• ¼ cup cocoa powder
• 2 cups milk
• ½ cup + 1 Tbsp white granulated sugar
• 1 tsp vanilla extract
• 1 cup heavy whipping cream, chilled in fridge
• 2oz dark chocolate, chilled in fridge

Instructions 

• Whisk together the cocoa powder, milk, and the ½ cup plus 1 Tbsp white granulated sugar in a soup pot until the sugar is completely dissolved.
• Cook on medium heat, stirring constantly, until the mixture is dark in color and bubbling.
• Make sure to stir constantly and scrape down the sides and bottom of the cooking pot to avoid burning any of the mixture while the milk cooks down.
• Add the vanilla extract and stir to combine.
• You are done cooking when the mixture has reached the consistency of thick syrup, almost to the viscosity of molasses, where it coats the back of a spoon.
• Allow the mixture to cool to room temperature, stirring consistently as it cools down.
• This active stirring process helps to achieve a smoother consistency in the final product.
• Use a hand-mixer to whisk the heavy cream until it has nearly doubled in volume, but well before the cream has the consistency of whipped cream.
• You still want to heavy cream to be partially liquid at this stage, not fully whipped.
• When the chocolate mixture has cooled, pour it into the partially-whipped heavy cream and continue to mix with the hand mixer until the mousse is creamy and smooth, with defined peaks.
• Put mousse in a piping bag with a star-tip (optional) and pipe the contents into serving bowls.
• Chill in the fridge for at least 30 minutes prior to serving.
• Garnish with dark chocolate shavings and serve cold.

Notes

It takes some time to cook down the milk on the stove and achieve the desired consistency.
This is a perfect dessert to make in advance, plated in bowls in the refrigerator. You can also garnish with the chocolate shavings in advance.
The mousse can be served in small ramekins for large parties or gatherings.