I am not normally one to tell you to go and make something immediately, but seriously. Go and make this immediately.
About a million years ago, I had found a recipe somewhere for a three ingredient chocolate mousse. It was so easy and delicious, and I was hooked. So, as people as disorganized as I would do when they love a recipe, I promptly lost it and never made it again. I suspect that it is buried deep within an old email account of mine. I don’t remember any of the information to get into this email (believe me, I’ve tried). It makes me sad for a variety of reasons. Not least of which, the fact there are a lot of recipes lost within that black-hole-of-an-email.
Fast forward to Valentine’s weekend. I knew I wanted to make something chocolate and decadent for J. So I started racking my brain. I knew the old recipe involved heavy cream and cocoa. I had no idea what the measurements were or what the other mystery ingredient was. I suspected it may have been sugar or vanilla, but I couldn’t be sure. So I combined some ingredients that sounded good, and said a prayer. I had some Ghirardelli semi-sweet baking chips so I melted those down. While those were melting, I whipped up my cream. I knew I didn’t want to add extra sugar because I love the dry, almost fruity notes that dark chocolate brings to the mix, but I felt that it needed something extra. So I threw in some Kahlua and a bit of vanilla extract that I had on hand.
The first attempt had the most delicious flavor but also had some textural issues. I definitely over-whipped the cream (as you’ll note in the above photos. I included them so you would see what the over-whipped looked like in the context for this recipe). Additionally, I stirred in the melted chocolate after I had whipped the cream which led to this grainy texture that I can only assume was the chocolate not being fully combined with the cream and solidifying into teeny tiny pieces after I put it into the fridge to chill for later. But I am not one to back down quite so easily. So I started over.
Spoiler alert: batch #2 was a cooking win! This time, I cut down the amount of chocolate by a 1/4 cup. I stopped whipping the cream when it was starting to thicken and added the melted chocolate at that point. I then finished whipping the mixture, but kept a much closer eye on it this time. It was still a super quick, easy process with slightly altered steps. The flavor was still intense and delicious but the texture was perfectly fluffy and creamy and I’m happy to report that it stayed fluffy and creamy the when I tested it out the next morning (Chocolate mousse for breakfast? Me? Never!).
The combination of these four ingredients is pure magic. The mousse is light as a feather with the most decadent, rich, chocolaty flavor. This is the ultimate naughty dessert that is just so darn easy to whip up. Seriously. Make it now. Just do it. You won’t be sorry.
Four Ingredient Chocolate Mousse.
Source: The Life Jolie, inspired by a long, lost recipe for Three Ingredient Chocolate Mousse.
- 1 pint of heavy cream
- 3/4 of a cup of dark chocolate chips
- 2 Tbsps. of Kahlua
- 1 tsp. of vanilla extract
Begin melting your chocolate in a double boiler over medium heat. You don’t want the heat too high because if it goes too fast, the chocolate will be out of temper leaving you with a terrible clay-like texture. Go slow, you won’t regret it.
Begin whipping the cream, Kahlua and vanilla extract until it is just beginning to thicken.
When the chocolate is fully melted, add it into your cream and continue whipping until fully combined with nice, fluffy peaks.
Eat right away or refrigerate for a day or even two. I encourage you to serve this with fruit.
Notes: If you’re not into booze, you can always add an additional tsp. of vanilla extract.
You can find a complete index of all the recipes I’ve made here.
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