It’s Too Hot to Bake… So Let's Make Chocolate Mousse

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Easy No Bake French Chocolate Mousse

This recipe is truly one of the easiest that I've come across for chocolate mousse and I've always gotten great results. Don't be intimidated by using the gelatin sheets though if you haven't used them before. They're super simple and just require a quick ice bath for about 20 minutes to soften up before use.

But what I love about this recipe is that it can be a stand alone dessert, it can be a delicious cake filling, or an extravagant topping. Plus, you can make this ahead a day or two before you need it and it just keeps in the fridge until you need it. So no stressful baking the day of a family event or dinner you're hosting. Just simple French deliciousness.

This recipe is based off of the amazing recipe from Chef Dominique Ansel, renown French pastry chef. And if you're thinking maybe you recognize the name, it's because this is the guy who invented the Kronut. He's a genius and I love his recipes. I've made some minor adjustments to his recipe just to simplify it a little, but all the credit goes to him.

Ingredients

1. 2 gelatin sheets

2. 2 cups of heavy cream

3. 1.5 cups whole milk

4. 12 oz dark chocolate (I honestly just use a bag of dark chocolate chips from Aldi, it doesn't have to be fancy)

Equipment

• Stand mixer with whisk attachment

• Hand blender

• Whisk

• Spatula

• Thermometer

• Mixing bowl

Instructions

1. Take both sheets of gelatin and place into an ice water bath and make sure the sheets are completely submerged. Set a timer to make sure that the gelatin gets an ice water bath for at least 20 minutes or the gelatin sheets will absorb the liquid from the cream when it's added and your mousse will be dry.

2. In a small pot heat the milk over the stove and whisk frequently to ensure it warms evenly. You want the milk to be frothy at the top when whisking, meaning it's at a boil.

3. Pour the chocolate chips into a mixing bowl and then add half of heated milk and whisk until incorporated. Then add the remaining milk and keep whisking.

4. Once you've manually whisked the chocolate and milk together, you'll then need to emulsify it with the hand blender. Place hand blender into the bowl, ensure blade is completely submerged to avoid a chocolate explosion, and blend until smooth.

5. After 20 minutes has passed and your chocolate mixture is still nice and hot, squeeze the excess water from the two gelatin sheets. Then add into the hot chocolate milk mixture and stir to dissolve.

6. Place chocolate milk mixture in the fridge to cool until about 90 to 95 degrees Fahrenheit.

7. In the bowl of your stand mixer add the heavy cream and whisk until the cream is light and fluffy. You don't want stiff peaks, just light and airy.

8. Use the thermometer to check on your chocolate milk mixture and when it's at the appropriate temperature, slowly pour it into the whipped cream and fold together with a spatula until incorporated.

9. Grab your serving dishes and pour your chocolate mousse into the dishes and place into the fridge, ensure they're covered too, for at least 2-3 hours and enjoy!

Free Recipe Card

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