Quick Chocolate Mousse
Description
This quick chocolate mousse recipe is super rich, silky and airy. This mousse has dark melted chocolate and whipped cream. This is a last minute luxury dessert to elevate your dessert game at any occasion and celebration.
Instructions
- Bring a small saucepan filled with 4 cm of water to the boil over medium heat. Place the chocolate buttons in a heatproof bowl that will fit snugly on top of the saucepan but not touch the water. Place the bowl of chocolate over the saucepan and turn off the heat. Allow the chocolate to melt, gently stirring occasionally. Once melted, remove from the heat and add the olive oil and a good pinch of ground anise. Stir to combine.
- Pour the cream into a bowl, then add the caster sugar and whip to soft peaks. Gently fold the cream into the warm chocolate, turning the bowl at the same time to combine all the ingredients thoroughly while keeping the mixture light and airy. Set aside at room temperature for up to 4 hours or serve straightaway, but do not refrigerate otherwise the mousse will set completely and solidify.
- I like to serve the mousse in little glasses with crushed hazelnuts scattered over the top or as part of a more complex plated dessert.
