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Recipe courtesy of Jacques Torres

Chocolate Mousse

  • Level: Intermediate
  • Yield: 6 to 8 servings
  • Nutritional Analysis
    Per Serving
    Serving Size
    1 of 8 servings
    Calories
    587
    Total Fat
    52
    Saturated Fat
    32
    Carbohydrates
    35
    Dietary Fiber
    3
    Sugar
    31
    Protein
    5
    Cholesterol
    133
    Sodium
    46
  • Total: 20 min
  • Prep: 15 min
  • Cook: 5 min
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Ingredients

1 quart heavy or whipping cream

14 ounces bittersweet chocolate, melted

Directions

  1. Whip the cream to soft peaks and add about 1/3 of the melted chocolate. Fold gently with a rubber spatula. Mix the remaining chocolate into the whipped cream. Mix only until combined, as you will deflate the cream if you overmix. Place the mousse in a large pastry bag and pipe into decorative serving cups.
Show: Chocolate with Jacques Torres
Episode: Chocolate Indulgence

Categories:

European Recipes French Recipes Pudding Recipes Dairy Recipes Dessert Gluten Free Low Sodium

More from:

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10 Reviews
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crisstara318

I didn't make this 1 however I made Sunny's and her's was really good.I was looking threw the others 2 see what's the difference.I was thinking what if following this recipe except use lite or fat free cool whip instead of the heavy or whipping cream.Just a thought some of you might want to consider in trying.I didn't follow Sunny's to a T b/c I didn't have whiskey on hand.So I used peanut butter 2 Tablespoons w/Vanilla flavoring it seized up after refrigerated when I started stirring it so the other one I just ate it & it didn't seize up.So after refrigerating don't restir it again,it will deflate & seize up.Just dip spoon in as eating pudding.

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