I’m not sure whether to be happy about this or not, but if all the bowls of chocolate mousse in my fridge are any indication, I could be in big trouble.
It all started when my daughter-in-law made these outrageously amazing chocolate cupcakes for my Mom’s birthday last week. For a few of the leftover ones, she mentioned that she just shook up some cream and chocolate and made mousse to frost them. If she didn’t have that degree in pastry from culinary school, I might have been a bit skeptical. As it was, I had to immediately try it for myself, and dang if it didn’t work. And double dang if it didn't make some very fine chocolate mousse.
I’ve made this a few times now, experimenting with ingredient proportions, etc., and every single time it’s come out light and mousse-y and really, really good.
So all you do is just dump some cream, unsweetened cocoa powder and powdered sugar into a jar and shake it for 2 minutes. Done. Mousse. Really good chocolate mousse. If you want whipped cream on top, just grab another jar, add cream and sugar, shake it for 2 minutes and you’ve got yourself some whipped cream.
Now you’re probably wondering why you would go to all the trouble to shake this stuff when you could just pull out your mixer and save yourself some trouble. I can think of 3 reasons… 1) It’s fun. 2) you can make a small batch for one or two without the mess; and 3) it’s perfect for midnight chocolate cravings when quiet and stealth are called for. Oh, and 4) I sort of like the idea of burning a couple of calories in advance of consuming several more.
(A disclaimer for the above photo... the mousse sort of sticks to the top of the jar like that, and at the bottom, but the middle of the jar is sort of empty and airy).
I've made this with regular whipped cream and also with shelf-stable cream that I keep in the pantry for dessert emergencies, and it works well with both. I think more and more grocery stores are carrying this now and it comes in real handy for making chocolate mousse at a moment's notice. :)
Now if you want to make this for more than 2 or 3 people, I would most definitely pull out the mixer and you would still have some of the easiest chocolate mousse ever, minus the triceps workout. Here’s the recipe…
Two-Minute Chocolate Mousse
This really does make some very good chocolate mousse. At two minutes you will have a soft mousse. If you would like it a little thicker, just shake it a bit longer. At three minutes, my mousse had about turned to butter (very thick). Add more or less chocolate or sugar to suit your tastes. I suggest using a wide-mouth jar just to make spooning the mousse out a little easier. To make mousse for 2, just double the ingredients into a larger jar. For more than that, I might pull out the mixer.
½ cup heavy cream
1 heaping tablespoon unsweetened cocoa powder (really heaping)
3 teaspoons powdered sugar (more or less to taste)
Pinch of fine sea salt (a healthy pinch)
Whipped cream topping: (enough for two servings)
1/4 cup heavy cream
1 ½ teaspoons powdered sugar (more or less to taste)
1/8 tsp vanilla
Miniature chocolate chips for serving (optional)
For the mousse:
Place all of the mousse ingredients in a jar and shake vigorously for 2 minutes.
For the topping:
Put the whipped cream ingredients in a separate jar and shake vigorously for 2 minutes.
Spoon the mousse into a serving dish and top with the whipped cream and chocolate chips. (or eat it right out of the jar!)