Simplest Dark Chocolate Mousse
by Shauna Niequest, author of Bread & Wine - Adapted from Bon Appetit
There is nothing more French, of course, than chocolate mousse, but you already know I'm a terrible baker, and the idea of tempering eggs is more than I can manage. This mousse, then, is the ultimate cheater mousse since it has only three ingredients, since it contains no eggs and no butter, and since there's no cooking, actually, aside from melting together the cream, chocolate, and honey. Even I can handle that. It does require you to whisk until your arm practically falls off, but I feel like that's good exercise, right? And you can always use an electric mixer if you'd rather.
You can serve the mousse in individual ramekins or footed glasses, but I like to serve it in juice glasses, casual and sweet, with a bowl of raspberries.
2 cups (1 pint) chilled heavy cream, divided
1 1/2 cups (12 oz.) dark chocolate chips
1/4 cup honey
- Stir 3/4 cup cream, chocolate, and honey in saucepan over low heat until smooth. Cool for a few minutes, stirring occasionally.
- In a separate bowl, beat 3/4 cup cream to soft peaks. Fold cream into chocolate mixture in 2 additions.
- Divide mousse among 6 glasses or ramekins. Refrigerate until set, about 2 hours.
- Whisk the remaining 1/2 cup cream to firm peaks. Spoon a little bit of cream on top of each mousse. Top with a couple of berries, or just serve the fruit alongside.