Here’s a simple recipe I often use for catered parties, large and small. It’s a great recipe for your “go-to” party file.
With chilled heavy cream, high quality-high fat cocoa powder (I use Penzeys), powdered sugar and vanilla, you can whip up a beautiful, creamy chocolate mousse in about 5 minutes. If you plan to serve it right away it will be a soft mousse. If you refrigerate the mousse it will firm up a bit. It can even be made a day ahead to save time.
To serve, spoon or pipe the mousse into martini glasses, brandy snifters or stemmed wine glasses. For an over-the-top presentation that your guests will delight over, pipe the mousse into purchased chocolate shells. From bite-sized to small bowl sized, they make an elegant presentation. Garnish with berries, whipped cream and fresh mint for more flavor and color; a treat for the eye as well as the palate.
You can purchase varying sizes of chocolate shells at many better grocery stores, online and sometimes at stores like Cost Plus World Market. I like the Dobla Dessert Shells which come in four bite-sized shapes. Bissinger’s is another chocolate maker that sells a fancy two-toned heart shaped shell in white and dark chocolate. For a quick and simple dessert few can resist, whip up this chocolate mousse and let me know how you like it!
5 Minute Chocolate Mousse
Note-this recipe will serve a crowd, but you can easily cut it in half for smaller groups.
Yield: About 16 in 4 ounce chocolate cups
Ingredients
- 48 ounces (3 pints) cold heavy whipping cream (the higher the fat the better)
- 1 cup unsweetened Dutch process cocoa, (I use Penzeys)
- 1 cup powdered sugar
- 1 teaspoon pure vanilla (I use Penzeys double strength)
- 8 ounces whipping cream, whipped, for garnish
- Raspberries or strawberries, for garnish
- Chocolate sprinkles, for garnish, optional
- Mint leaves, for garnish, optional
- 2 18” disposable piping bags and wide star tips, optional
Directions
In a standing mixer fitted with the whip attachment, place cold heavy cream. On a piece of wax paper or parchment, sift the cocoa powder and powdered sugar together to eliminate any lumps. Using parchment as a funnel, pour the cocoa powder-sugar mix into the mixer.
On low speed, begin to mix the mousse. Start on low or you will be wearing the cocoa powder. Whip the cream until powder starts to incorporate, stopping occasionally to scrape down the sides. As the mousse starts to smooth out, add the vanilla and increase speed to high. Whip the mousse until stiff.
Place mousse in 18” disposable bags fitted with a wide star tip. Twist top and close with a rubber band. Refrigerate until serving time.
When ready to serve, snip off point of piping bag and pipe into vessel of choice. Garnish with plain or sweetened whipped cream and berries.
This quantity should nicely fill approximately 16-4 ounce chocolate cups and enough bite sized chocolate cups for a big crowd as part of a dessert buffet.
