Ingredients
- 1/4 cup water
- 3 tablespoons sugar
- 1 cup semi-sweet chocolate chips
- 1/8 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 1 cup heavy whipping cream
Instructions
Step 1: Place the water and sugar in a small saucepan over high heat and bring to a boil, stirring until the sugar dissolves completely.
Step 2: Remove the saucepan from the heat. Add the chocolate chips, kosher salt, and ground cinnamon. Stir until the chocolate is fully melted and smooth. Let the mixture cool to room temperature.
Step 3: In the bowl of a stand mixer (or using an electric hand mixer), whip the heavy cream for 3–5 minutes, until light and fluffy with soft peaks forming.
Step 4: Add one heaping spoonful of the whipped cream to the cooled chocolate mixture and stir to combine. This helps lighten the chocolate base.
Step 5: Gently fold the chocolate mixture into the remaining whipped cream until fully combined. Be careful not to overmix to maintain the airy texture.
Step 6: Spoon the mousse evenly into 4 glasses or serving cups. Refrigerate for at least 1 hour before serving. The mousse can be stored in the refrigerator for up to 3 days.
Notes
- Use Quality Chocolate: The better the chocolate, the richer and more flavorful your mousse will be. Choose high-quality semi-sweet or dark chocolate for best results.
- Don’t Overmix: Gently fold the chocolate into the whipped cream to preserve the mousse’s light and airy texture.
- Make Ahead: This mousse can be made up to 2 days in advance. Store covered in the refrigerator until ready to serve.
- Optional Garnish: Top with whipped cream, chocolate shavings, cocoa powder, or fresh berries for an elegant presentation.
