Valentine’s Day is a day for celebrating your love of your significant other, family, and friends. I always feel that the best way to celebrate is with chocolate and that chocolate desserts are a perfect way to end a romantic dinner, so I decided to make my delicious chocolate mousse. This mousse is not only quick and easy to make, but it is also rich and velvety while remaining light and airy. It pairs well with any number of toppings, but my personal favorite topping is raspberries because they provide a fresh, tart flavor that keeps your palate interested and coming back for more. Before I find even more ways to describe why I love this dessert for Valentine’s Day, let’s make it!

Chocolate Ganache:

Any chocolate can work for this, but I personally prefer dark or semi-sweet chocolate because they are not as sweet as milk chocolate or white chocolate*. Add 1 cup chocolate and ½ cup heavy whipping cream to a large microwave-safe bowl. Microwave for 1 minute and leave the bowl in the microwave for 1-2 minutes. Once you remove the bowl from the microwave, mix the chocolate and the cream together. If there still appears to be pieces of chocolate that have not been melted, place back in the microwave and heat for an additional 15-20 seconds at a time (stirring in between each heating) until all the chocolate is completely melted. Set the chocolate ganache aside to cool and slightly thicken while working on the whipped cream component.

Whipped Cream

Add ½ cup granulated sugar and 1½ cups heavy whipping cream into a mixing bowl. Briefly whisk the sugar and whipped cream together before using either a stand mixer or hand mixer on medium-high speed to whip the cream to stiff peaks.

Combine Chocolate Ganache and Whipped Cream

By now the ganache should be cooled and a slightly thicker consistency. Add approximately 1/3 of the whipped cream to the ganache mixture. Carefully stir the whipped cream into the ganache, making sure not to stir vigorously because you do not want to deflate the mixture. Once the whipped cream is well incorporated into the ganache, add the next third of whipped cream and repeat this process until all the whipped cream has been incorporated into the ganache mixture.

After all the whipped cream has been folded into the ganache, spoon the mixture into small dessert cups. Make sure to press the mousse to the sides of the cup, fill the cup to the top, use a knife to remove the excess from the top, and use a towel to wipe away any mousse that got on the side of the cup. Place the dessert cups into the refrigerator for at least 3-4 hours to set**. Serve with your favorite toppings and enjoy!

*If using white chocolate, you will need to add less cream, so use only ¼-1/3 cup

**This mousse can be prepared 1-2 days before serving.

Quick and Easy 3-Ingredient Chocolate Mousse

Recipe by Carly PrestonCourse: DessertDifficulty: Easy

Servings

8

servings

Prep time

5

minutes

Cooking time

2

minutes

Total time

20

minutes

Ingredients

• 1 cup chocolate

• 1/2 cup heavy whipping cream

• 1 1/2 cups heavy whipping cream

• 1/2 cup granulated sugar

Directions

• Add 1 cup chocolate and ½ cup heavy whipping cream to a large microwave-safe bowl. Microwave for 1 minute and leave the bowl in the microwave for 1-2 minutes. Once you remove the bowl from the microwave, mix the chocolate and the cream together. If there still appears to be pieces of chocolate that have not been melted, place back in the microwave and heat for an additional 15-20 seconds at a time (stirring in between each heating) until all the chocolate is completely melted. Set the chocolate ganache aside to cool and slightly thicken while working on the whipped cream component.
• Add ½ cup granulated sugar and 1½ cups heavy whipping cream into a mixing bowl. Briefly whisk the sugar and whipped cream together before using either a stand mixer or hand mixer on medium-high speed to whip the cream to stiff peaks.
• By now the ganache should be cooled and a slightly thicker consistency. Add approximately 1/3 of the whipped cream to the ganache mixture. Carefully stir the whipped cream into the ganache, making sure not to stir vigorously because you do not want to deflate the mixture. Once the whipped cream is well incorporated into the ganache, add the next third of whipped cream and repeat this process until all the whipped cream has been incorporated into the ganache mixture.
• After all the whipped cream has been folded into the ganache, spoon the mixture into small dessert cups. Make sure to press the mousse to the sides of the cup, fill the cup to the top, use a knife to remove the excess from the top, and use a towel to wipe away any mousse that got on the side of the cup. Place the dessert cups into the refrigerator for at least 3-4 hours to set**. Serve with your favorite toppings and enjoy!

Notes

• *If using white chocolate, you will need to add less cream, so use only ¼-1/3 cup
• **This mousse can be prepared 1-2 days before serving.

Thank you so much for checking out this recipe! I hope that you give it a try and love it as much as I do! Please leave any comments or questions below. Be sure to come back soon because I will be posting at least one Valentine dessert a week, a couple of which will be some different ways to use this yummy chocolate mousse!