I have my moments where I can live without chocolate. Sometimes it can be a little too much, but when I crave chocolate - like, rreeaaalllyyyy crave it - I need a large helping. This chocolate moussé is actually perfect for a chocolate hankering (do people say that anymore?). Chocolatey, airy, and literally made with three ingredients: heavy whipping cream, sugar, and well, duh, chocolate.
Chocolate moussé is commonly used in cakes, on top of cupcakes perhaps, and in trifles or other types of decadent desserts. What I love about making it as a standalone dessert is that you can have a scoop (okay, three scoops) and feel satisfied. Topping the moussé with flaky sea salt, a drizzle of caramel, or even throwing crumbled chocolate sandwich cookie on top adds perfect texture. Who doesn't love a good chocolate moussé? It goes with everything! Make this dessert once, have dessert for days afterward.
When you make this recipe, you have to promise you'll let the moussé sit out to get to a slightly warmed temperature so that the texture of the moussé isn't compromised. Promise? Okay, great! This recipe is for the books, for sure.
Is there anything better than homemade chocolate moussé? This quick, three-ingredient version is everything you want in a moussé: soft, textured, and ultra chocolatey. Whip this up in minutes and have it for breakfast, we don't judge here.
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