James Martin’s Chocolate Mousse is an opulent dessert prepared with melted chocolate, whipped cream, and a hint of vanilla. This velvety mousse is a delightful treat that requires minimal effort to prepare, perfect for satisfying your chocolate cravings.
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💗 Why You’ll Love This James Martin Chocolate Mousse Recipe:
- Ease: Simple as counting to three! You’ve got this!
- Basic ingredients: A total of only four components are required.
- Texture: Such a rich and luxurious texture.
- Flavor: Amazingly rich chocolate flavor throughout.
- No bake: This easy dessert calls for no cooking or baking, and it uses no raw eggs.
- Easily change recipe size: This recipe’s quantities can be adjusted up or down as needed.
❓ What Is James Martin’s Chocolate Mousse Recipe?
James Martin’s Chocolate Mousse is a delightful dessert featuring melted chocolate, whipped cream, powdered sugar, and vanilla extract. This easy-to-follow recipe yields a rich, velvety mousse with a customizable texture, making it a favorite for chocolate enthusiasts.
🍫 James Martin Chocolate Mousse Ingredients
- 1 cup chocolate chips, I use semisweet
- ½ cup heavy whipping cream, for melting chocolate chips
- ⅔ cup chilled heavy whipping cream, for whipping
- 1 tablespoon powdered sugar
- ¼ teaspoon pure vanilla extract
👩🍳 How To Make James Martin Chocolate Mousse
- Heat chocolate chips and 1/2 cup cream together in a large bowl until the chocolate is melted and the mixture is creamy. I do this in the microwave, stirring thoroughly after each 20 seconds.
- Leave at room temperature (approximately 15 minutes) while stirring occasionally.
- Whip together the powdered sugar and vanilla in a bowl holding 2 to 3 cups of the chilled cream using a hand mixer or stand mixer fitted with the whisk attachment until stiff peaks form.
- Keep the whipped topping cold in the fridge until the chocolate has reached room temperature.
- Fold the whipped cream into the chocolate using a rubber or silicone spatula. After everything is mixed together, divide the mousse into individual serving dishes and place it in the fridge for at least 2 hours to set. The firmer it is, the colder it is.
- Leave it out for 15 minutes at room temperature if you prefer a softer texture.
💭 Recipe Tips
- To get the best flavor, use high-quality chocolate chips. The mousse mainly has this flavor.
- Heavy cream should be very cold, right from the refrigerator, before being whipped.
- The mousse has to chill and firm up in the fridge for at least 2 hours before it can be served.
- If you want to serve the mousse with whipped cream, make a double batch of the whipped cream in step 2 and reserve some to use as a garnish.
- The mousse will be on the stiff side if you take it straight from the fridge. It will soften if you let it stay out at room temperature for a while.
🍪 What Pairs Nicely With James Martin Chocolate Mousse?
James Martin’s Chocolate Mousse combines well with a wide range of toppings including fresh fruit, crushed cookies, whipped cream, caramel sauce, vanilla ice cream, and candied nut biscotti.
🎚 How To Store Leftover James Martin Chocolate Mousse?
- In The Fridge: To keep chocolate mousse fresh in the fridge for 4 to 5 days, just seal it tightly in plastic wrap or an airtight container.
- In The Freezer: You can freeze chocolate mousse for up to 2 months if you place it in a freezer-safe bag. Defrost it in the fridge when you’re ready to eat.
🚫 Can I Reheat James Martin Chocolate Mousse?
James Martin’s Chocolate Mousse should not be reheated because doing so may cause it to lose its velvety quality. If you want the greatest flavor and texture, let it cool to room temperature or serve it chilled.
FAQs
What is the difference between chocolate mousse and chocolate pudding?
The difference between chocolate mousse and chocolate pudding lies in texture. Pudding is often thickened with cornstarch and eggs, while mousse relies on whipped cream to keep its light texture.
Why isn’t my chocolate mousse fluffy?
Your chocolate mousse may not be fluffy when the chocolate mixture isn’t completely cooled, or if the whipped cream isn’t whisked to stiff peaks.
How can I thicken my chocolate mousse?
To thicken your chocolate mousse, you can add extra whipped cream or chill it for a longer amount of time in the fridge.
How do you fix over-whipped chocolate mousse?
To fix over-whipped chocolate mousse, don’t deflate the mixture any more than necessary when you gently fold in a small amount of unwhipped cream to level out the texture.
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James Martin Chocolate Mousse Nutrition Facts
Amount Per Serving
- Calories 455
- Total Fat 32.3g
- Saturated Fat 18.5g
- Cholesterol 283mg
- Sodium 77mg
- Total Carbs 32g
- Dietary Fiber 1g
- Total Sugars 30g
- Protein 8g
James Martin Chocolate Mousse
Description
James Martin’s Chocolate Mousse is an opulent dessert prepared with melted chocolate, whipped cream, and a hint of vanilla. This velvety mousse is a delightful treat that requires minimal effort to prepare, perfect for satisfying your chocolate cravings.
Ingredients
Instructions
- Heat chocolate chips and 1/2 cup cream together in a large bowl until the chocolate is melted and the mixture is creamy. I do this in the microwave, stirring thoroughly after each 20 seconds.
- Leave at room temperature (approximately 15 minutes) while stirring occasionally.
- Whip together the powdered sugar and vanilla in a bowl holding 2 to 3 cups of the chilled cream using a hand mixer or stand mixer fitted with the whisk attachment until stiff peaks form.
- Keep the whipped topping cold in the fridge until the chocolate has reached room temperature.
- Fold the whipped cream into the chocolate using a rubber or silicone spatula. After everything is mixed together, divide the mousse into individual serving dishes and place it in the fridge for at least 2 hours to set. The firmer it is, the colder it is.
- Leave it out for 15 minutes at room temperature if you prefer a softer texture.
Notes
- To get the best flavor, use high-quality chocolate chips. The mousse mainly has this flavor.
- Heavy cream should be very cold, right from the refrigerator, before being whipped.
- The mousse has to chill and firm up in the fridge for at least 2 hours before it can be served.
- If you want to serve the mousse with whipped cream, make a double batch of the whipped cream in step 2 and reserve some to use as a garnish.
- The mousse will be on the stiff side if you take it straight from the fridge. It will soften if you let it stay out at room temperature for a while.