This is definitely the easiest and most simple to make chocolate mousse recipe. No eggs are used in this recipe, so no separating yolks and beating egg whites stiff.
Children have a blast preparing it, and it looks really something… really professional. Tastes great.
Take a look at the ingredients and directions: it couldn’t be simpler.
I also have the Traditional Recipe, but this one is like a short cut because it’s so easy to prepare.
- 1 12oz (340 g) pack of Nestle Tollhouse chocolate chips
- 2 cups (480 ml) of whipping cream
- Warm the whipping cream but DO NOT let it boil;
- Add the chocolate chip and beat well. The more you beat, more aerated it will become;
- Place in individual bowls or stemmed cocktail glasses and decorate with chocolate shavings or coconut flakes;
- Chill for 6 hours before serving.
- To decorate, use mint leaves, red berries, chocolate or clorful sprinkles, crushed pistachios, toasted almond flakes, white chocolate shavings, etc. Pretty much anything goes well with chocolate!
- If you have leftover chocolate from Valentine’s, Easter or Halloween, you may break it up and sprinkle over the mousse.
- Use different containers to serve. Let your creativity run wild. Small coffee demi-tasse, tea cups, shot glasses, martini glasses, baby food jarswashed and without the labels, small mason jars with clasp lids, etc.
- *FYI: Nestle butterscotch chips are not gluten-free, in case you’re thinking of substituting.