Decadent Fake Chocolate Mousse

Okay, so this weekend I catered a dinner for some friends. I’m not a caterer so it was a challenge! You guys, I hadn’t even added a dessert category to my food blog and had to come up with something fast. I can’t believe how easy this Decadent Chocolate Mouse was, and let me just say that it was lick the bowl clean the whole way through this recipe. Every. Single. Bowl and spatula. I believe the text messages I received when they got to the dessert part was, “OMG the mousse!!!!! So rich!!! Wow!!! It’s insanely delicious!”

I followed this Good Housekeeping Test Kitchen recipe pretty closely. Even though this is super easy you can’t skimp on the quality of the chocolate. Buy the good stuff if you really want decadent. I was doing the keto thing last summer, and man I can not get used to dark chocolate. I thought my palate would advance from my youth but nope. I want milk dang chocolate melting in my mouth. When I try to enjoy a dark 70-85% cacao bar I need a few swigs of a good Malbec to get it down. So, that said, you can buy the craziest, darkest chocolate that you want and it will still turn out ‘insanely delicious’ but I used Ghirardelli 60% bittersweet chocolate chips, and boy am I glad I bought the big bag of it so I can make more ‘fake’ chocolate mousse!

Here’s what I learned about cacao: it has not been processed and roasted like cocoa. That’s the diff. Thank you the spruce Eats. This recipe isn’t a traditional chocolate mousse, it’s totally fake because it doesn’t have egg whites in it, which I am not fond of in my desserts. Actually, I shudder thinking about flan. This chocolate mousse only has 3 ingredients: marshmallows, chocolate chips, and heavy whipping cream. It does help to have a proper hand blender or mixer to whip the heavy cream. Anyway all I really cared about was getting an impressive dessert plated for my guests….and some for me! I’m going back into the kitchen to make more! Who needs real food for lunch??

Decadent Fake Chocolate Mousse

By: Michelle Servais

• February 28, 2021
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Ingredients

• 30 marshmallows, not the mini ones
• 1 cup bittersweet chocolate chips
• 2 cups heavy whipping cream

Directions

Step 1

Microwave the chocolate chips and marshmallows, with 1/2 cup of the heavy cream on high for 2 minutes. It should get bubbly. If it isn’t melted keep nuking at 15 second intervals. Then, let it cool to room temp for about 45 minutes. This is when I prepare a main course, or read a magazine…

Step 2

Whip remaining 1 1/2 cups heavy whipping cream in a separate bowl until you see peaks form. Save about 1/2 cup in a separate container for topping the dessert. Put that in the fridge.

Step 3

Gently combine remaining whipped cream with the cooled down chocolate mixture.

Step 4

Spoon into ramekins and refrigerate for at least 2 hours.

Step 5

Top with that other 1/2 cup whipped cream and garnish with shaved chocolate or simply pop a chocolate chip on top.

Video for the Prep: Sugar Town by Nancy Sinatra

You are going to be in Sugar Town when you spoon this mousse into your mouth! I have the DVD of Nancy and Lee (Hazlewood), called Movin’ With Nancy and it is so retro cool. The coolest. The dancing that Sammy Davis Jr. graces us with his fancy footwork on ‘What’d I Say’ is too cool, which is actually written by Ray Charles. Some may say this DVD is cheesy, but it’s cheesy in the BEST possible way.