How to make easy chocolate mousse in minutes

As the name suggests, chocolate mousse, or mousse au chocolat, comes from France, which means chocolate foam in French. It is believed to have been first made by French chocolatiers in the 18th century. Its divine taste was soon recognised across the ocean in America, where one of their newspapers was the first to publish a recipe for it.

Mousse is a dessert that quickly became world-famous - especially after the invention of electric mixers, which made it much easier to prepare. Because chocolate mousse is such a versatile dessert, it can be used and prepared in many different ways. But the main ingredients of a real chocolate mousse - chocolate, eggs and sugar - are rarely changed in the recipe. The sweet cream version is also very popular. A drop of rum or fruit-flavoured liqueur adds a particularly nice touch.

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Chocolate mousse is especially popular with those who are not particularly skilled in the kitchen and those who want a quick and versatile dessert. It is not only great as a stand-alone dish, but also makes a nice addition to many other desserts.

Here's a great recipe for a really fluffy and creamy chocolate mousse.

If you want to make a chocolate mousse with heavy cream, you can find the recipe HERE. For a white chocolate mousse recipe, click HERE.

Equipment:

• smaller pot 
• larger pot 
• 3 containers
• electric mixer
• spatula 
• 8 serving glasses for the chocolate mousse   

CHOCO TIP:

• use good quality chocolate - as chocolate mousse is made with only a few main ingredients, it is even more important to use real good quality ones. Quality is even more essential when it comes to chocolate, so it's best to use one with at least 70% cocoa, which will ensure a really rich dessert flavour.
• the eggs should be fresh and at room temperature - the chocolate mousse will go smoothly if you take the eggs out of the fridge at least 30 minutes beforehand. Cold eggs can harden the melted chocolate and change the texture of the chocolate mousse.
• choose a heavy cream with the highest percentage of milk fat possible - this will keep the chocolate mousse in a more stable form even after a longer time.

So remember that a chocolate mousse can only be as delicious as its main ingredient, chocolate. So make sure you use only the highest quality. Bon Appetit!