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A few years ago, I had dinner at Artsy – Coffee & Culture in Kolkata, and while the meal was lovely, what I remember most was the Belgian chocolate mousse. It was rich, silky and had just the right amount of chocolate intensity. I remember finishing the last spoonful and thinking, I need to figure out how to make this at home.
Of course, I eventually had to try.
It took a few attempts to get the texture just right. I wanted it to be rich and chocolatey but still light enough to feel like a proper mousse rather than a bowl of chocolate pudding. Eventually, I landed on a version that has become a favorite at home.
It’s the kind of dessert that looks far more impressive than the effort it actually requires. I love serving it in little glasses after dinner, especially when we have guests over. And every time I make it, I think back to that dessert in Kolkata that started the whole thing.
Here’s the chocolate mousse recipe I keep coming back to.
- 8 ounces chocolate chips
- 2 cups whipping cream
- 1⁄4 cup confectioners’ sugar
- 6 tablespoons water
- 2 teaspoons vanilla
Melt chocolate and water in saucepan.
Whisk in the vanilla.
Allow to cool.
Whip the cream.
Add the confectioner’s sugar.
On low beater, blend in the chocolate.
Scoop the Chocolate Mousse into a clear, glass bowl.
Refrigerate for at least 6 hours, preferably overnight.
Garnish with cream and grated chocolate or some of the chocolate from the pan drizzled on top.
Did you check my Coconut Cake that I made for my mother’s birthday?
