Chocolate Mousse

Chocolate Mousse

Chocolate Mousse

Chocolate mousse… could there be anything more decadent and satisfying? We don’t think so! Serve the chocolate mousse as it is, add a dollop of lightly sweetened whipped cream or use it to fill a cake.

  • Yield:

    4 1/4 cups



8 tablespoons of unsalted butter, divided and very soft
3/4 cup of melted good quality dark chocolate
2 cups of heavy cream, very cold
1/2 teaspoon of dark rum
1/2 teaspoon of vanilla extract


  1. In a small microwaveable bowl, combine the chocolate and 4 tablespoons of butter. Melt in the microwave, 40 seconds at a time until the chocolate and butter are melted and smooth. Be careful when doing this as chocolate can burn quickly.
  2. Once melted, stir in the rum and vanilla and mix until smooth.
  3. Add about 1/2 cup of the cream to the chocolate mixture and stir to combine.
  4. In a larger cold mixing bowl, combine the remaining cream along with the chocolate cream mixture. Using a whisk or handheld mixer, whip the mixture to smooth but firm peaks. Be careful not to over whip as the mousse will break and have a grainy appearance. Cover the bowl with plastic wrap and set the mousse in the refrigerator to chill until ready to use.