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Chocolate Mousse Recipe is very yummy. When I think of quick desserts, cookies and brownies come to mind. Maybe a speedy loaf cake. For some reason, puddings, mousses and other no-bake treats generally aren’t the first thing I get excited about. So when I have occasion to make a homemade mousse or pudding, it always becomes clear what an oversight this is. Especially when we’re talking about a recipe heavy on the dark chocolate, sweetened ever-so-slightly with honey and made silky smooth thanks to whole milk and tofu.
Chocolate mousse – pudding
When I was in the hospital after giving birth to my son Oliver, I ate my fair share of chocolate pudding. Regardless of the time of day, apple juice and chocolate pudding always sounded like a good idea. I had many other things on my mind other than the quality of the pudding, obviously, but I knew hospital pudding wasn’t great. It tasted chalky and thin and left me really craving a deep, dark version when I got home.
Dark Chocolate Mousse
So when I stumbled across this recipe for a dark chocolate mousse, I knew we were in business. Calling for half a pound of chocolate, this version wasn’t messing around. And it was simple enough to pull together while the baby was napping. Before even tasting it, I was already sold.
Chocolate Mousse Recipe Tips
The chocolate mousse didn’t let me down. It’s rich and decadent and feels worthy of a special occasion despite its simple method and easy-to-gather ingredient list. I made some tweaks to the original recipe to make it a bit more decadent and to suit my own tastes. First, I used whole milk instead of low-fat milk and opted for honey instead of agave syrup. I topped the mousse with homemade whipped cream although a dollop of thick Greek yogurt would be great, too. And next time I’m going to use a sprinkle of flaky salt or cocoa powder (or both!) on top. If you like a sweeter dessert, you could opt for 1/4 cup of honey instead of 3 tablespoons, but I’m a big fan of using a good chocolate and letting the dark flavor speak for itself.
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Dark Chocolate Mousse Recipe
- 8 ½ ounces roughly chopped bittersweet chocolate
- 1 ½ cups whole milk
- ¼ tsp instant espresso powder
- 2 egg yolks
- 3 tablespoons honey
- ¼ teaspoon fine sea salt
- 8 ounces light silken tofu
- Whipped cream, to top (optional)
- Place chocolate in a blender carafe.
- In a medium saucepan, combine milk, instant espresso powder, egg yolks, honey and sea salt and bring to a simmer over low heat. Cook, whisking constantly, until slightly thickened, about 5 minutes, then pour mixture into blender to melt chocolate. Add silken tofu and blend until smooth.
- Pour mousse into our favorite small dessert dishes or eight small ramekins. Chill 2 hours and serve cold, garnished with whipped cream, if desired.
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