How do you elevate this simple chocolate mousse recipe? Add toasted meringue! Yes, you get to use my favorite kitchen tool, the blow torch, for the beautiful, toasted brown top. And the chocolate mousse is rich and delicious.
For another mousse recipe, try this popular triple chocolate mousse cake!
My friends Sonja and Alex, otherwise known as the parents of the most adorable little boy, Larson (and the excellent blog a couple cooks), just sent me their new cookbook.
As I flipped through all the gorgeous recipes, I was stopped in my tracks by a picture of chocolate mousse topped with meringue. For anyone who follows me on Instagram, you know I am a huge fan of the ethereal sweet topping— whipped up pretty and then lit on fire with a blow torch.
I always knew I liked these two and their recipes, but it turns out that Alex also has a thing for blow torches. So they just got even cooler IMHO.
This is a super simple and quick chocolate mousse recipe you can whip up at the last minute. The bit of crunch in the middle is just brilliant and adds that contrast of texture that makes for a great dessert. They’ve generously agreed to share the recipe, but you should all go out and find their book, Pretty Simple Cooking!
Chocolate Mousse Ingredients
If you want to make the simplest version, all you need chocolate and heavy whipping cream. That’s it. Two ingredients! However, this recipe is elevated with a toasted meringue. It’s still simple, but you’ll need a few more ingredients (found below). If you are looking for more topping ideas here, are a few:
- Whipped cream (instead of meringue)
- Pecans, walnuts or other nuts
- Chocolate chips
The recipe omits egg yolks, butter and cocoa powder to keep things super simple and allow you to have quick dessert.
Chocolate Mousse Recipe
Chocolate Mousse with Toasted Meringue by Sonja and Alex’s book A Couple Cooks – Pretty Simple Cooking: 100 Delicious Vegetarian Recipes to Make You Fall in Love with Real Food. Find the full recipe below.
Ingredients
- 1 cup semisweet chocolate chips, divided
- 1 cup heavy whipping cream
- ½ cup roasted salted almonds
- ½ tsp cinnamon
- 2 egg whites
- ⅛ tsp cream of tartar
- ¼ cup sugar
- ⅛ tsp ground nutmeg
Instructions
- Melt 3/4 of the chocolate over a double boiler.
- Whip the cream soft peaks, or just until it is thickening and you can see the marks from the beater running through it. If you whip it too much the mousse will lose its luscious texture.
- Add the chocolate and continue to mix until it is thick. (If you’ve had issues with the chocolate seizing, gently fold 1/3 of the cream into the chocolate, then repeat with another 1/3, and then the rest.)
- Fill cups. I did 4 servings, but they recommend 6. Refrigerate for about an hour or longer before serving.
- Once the mousse is chilled, crush the almonds, mix with the cinnamon and scatter them with the remaining chopped chocolate over the mousse.
- Make the Swiss meringue.
- Melt egg whites, cream of tartar and sugar in the bowl to a stand mixer over a double boiler, until there is no graininess left. Place on a stand mixer with whip attachment and beat on high until they form stiff peaks. Mix in nutmeg.
- Pipe over the nuts and chocolate.
- Use a kitchen Blow Torch to toast the meringue. They can be made several hours ahead of time.
Thanks to Sonja and Alex for sharing the recipe from Pretty Simple Cooking!
Do you think this could be made as a large dessert in a trifle dish?
Hi,
Love all your cookbooks.
I have a bit of a problem with the chocolate mouse. I have tried to make mouse with chocolate and whip cream so many times. The chocolate always siezes, should the chocolate be cooled or a little warm?
Hi Susan, the chocolate should be room temperature or just slightly warm. I hope this helps!
Should I be melting the chocolate before adding it to the whipped cream?
Hi Jodi, yes! 3/4 should be melted in a double boiler. This has been updated in the recipe.
wow!
I love the combination of chocolate and meringue! These cups look so delicious I can’t wait to try it!
Hi Natalie,
They are so good, I love the bit of crunch in the middle!
Cheers, Zoë
Zoe, these look INCREDIBLE! Alex and I LOVED your Instagram Story too! The way that you explain the techniques is excellent and made us want to be in your kitchen! THANK YOU so much for this kind review of Pretty Simple Cooking! And next time we’re together, you and Alex can go crazy with fire.
Hi Sonja,
I so look forward to firing up the torches!
Cheers, Zoë