Polly Welby's Excellent Chocolate Mousse

Polly Welby's Excellent Chocolate Mousse

54

"I use French chocolate with a 70% cocoa content. Serves four people, or one greedy one! Chill for a couple of hours, and use the firmed mousse to make chocolate truffles. Heavenly. "
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Ingredients

45 m servings 570 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 570 kcal
  • 28%
  • Fat:
  • 46.4 g
  • 71%
  • Carbs:
  • 34.1g
  • 11%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 104 mg
  • 35%
  • Sodium:
  • 31 mg
  • 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Chop chocolate and place in top of a double boiler, or in a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth. Allow to cool slightly.
  2. Whip cream in large bowl with electric mixer until soft peaks barely form.
  3. Fold chocolate into cream and spoon into serving dishes. Chill 30 minutes in refrigerator, until set.

Reviews

54
  1. 68 Ratings

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Most helpful positive review

I think the trick is, you need to fold the whipped cream INTO the chocolate. (the recipe says to add the chocolate to the cream) And I added a teaspoon of sugar to the cream before whipping. Whi...

Most helpful critical review

Easy to do, but not the best result ever. Definitely only refrigerate for about 30 minutes prior to serving - otherwise you end up with a block of dark chocolate.

I think the trick is, you need to fold the whipped cream INTO the chocolate. (the recipe says to add the chocolate to the cream) And I added a teaspoon of sugar to the cream before whipping. Whi...

I had this finished under 15 minutes! I altered only slightly using semisweet chocolate chips (melted in microwave), I added 1 teaspoon vanilla extract and 2 tablespoons confectioners' sugar to ...

Tastes great! It doesn't look so great, though. Hopefully others can learn from my mistake. I cooled the chocolate as directed. In the meantime I chilled the bowl and whisk I was going to us...

This recipe was so good. I've tried more complicated recipes but none were near as good as this one. I wanted an eggless mousse recipe because I have small children that would be eating it. C...

This was SOOOOO good! Thanks aton! I don't really like using gelatin or raw eggs in my mousse, so this was a great alturnative. And it isn't too sweet! Thanks! Would highly recommend. P.S. mic...

WOW I'm in heaven! So easy, so quick, so divine! Definitely add the whip cream to the chocolate 1 scoop at a time to prevent clumpies...heck, bring on the clumpies, it's all good! I have used...

This was delicious, but it was difficult to get the right consistancy. If it is chilled to long it is very thick and not long enough it is too light. Still lovely.

Easy to do, but not the best result ever. Definitely only refrigerate for about 30 minutes prior to serving - otherwise you end up with a block of dark chocolate.

Thank you Polly Welby for this recipe. I got raving reviews from my family and it was easy to make! I used semisweet chocolate chips though which made it almost taste like custard or ice cream. ...