1️⃣ Whip the Cream
Add cold whipping cream to a chilled bowl.
Beat with mixer on medium-high until soft peaks form.
2️⃣ Add Sweetness & Flavor
Add powdered sugar and vanilla.
Beat again until stiff peaks (do not overwhip).
3️⃣ Add Chocolate
Gently fold melted chocolate into whipped cream.
Use a spatula and fold slowly to keep mousse airy.
4️⃣ Assemble
Spoon mousse into small glasses or bowls.
Smooth the tops.
5️⃣ Chill
Refrigerate for 1–2 hours to firm up.
6️⃣ Garnish & Serve
Sprinkle crushed cookies or chocolate shavings on top.
Serve chilled.
❓ Q & A
Q: Why is my mousse grainy?
A: Chocolate was too hot or cream was overwhipped.
Q: Can I make it ahead?
A: Yes—best within 24 hours.
Q: Can I freeze it?
A: Not recommended (texture changes).
⭐ TIPS & TRICKS
✔ Chocolate must be cool, not warm
✔ Fold gently—don’t stir
✔ Chill bowls & beaters for best whipping
✔ Use small cups for portion control
🔄 WEIGHT WATCHERS / LOW-POINT VERSION
🥗 Ingredient Swaps
1½ cups fat-free whipped topping
½ cup fat-free Greek yogurt
2 tbsp unsweetened cocoa powder
Zero-calorie sweetener to taste
1 tsp vanilla
🧮 WW Points
1–2 WW Points per serving
(depending on brand used)
🍫 FLAVOR VARIATIONS
Peanut Butter Chocolate (add 1 tbsp PB powder)
Mocha (add instant coffee)
Chocolate Orange (add orange zest)
Cookies & Cream (add crushed Oreo crumbs)
🧮 NUTRITION (Classic – Approx. per serving)
Calories: 240–260
Fat: 18 g
Carbs: 18 g
Protein: 3 g.
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