This super easy Chocolate Mousse has a Filipino twist. It's made with Tablea a super dark Filipino chocolate and topped with one of my favorite candies - ChocNut.
I have been dreaming of a big pot of Chocolate Mousse lately. So we just had to add one one here with a Filipino twist of course!
This version is made with Tablea. What is that you ask? Well it's one of the purest forms of chocolate out there. Made with roasted cocoa beans that has been ground into a fine paste and hardened in molds. Traditionally there is no sugar added, which gives it a slightly bitter yet smooth taste.
So this dessert has a more adult flavor profile. If you are not a fan of sweet desserts this is for you. Please refer to the recipe notes in the recipe card on ways you can add more sweetness if 100% chocolate is not for you.
Ingredients
The ingredients list for this super Filipino Chocolate Mousse could not be more simple. All you need are 3 ingredients.
Heavy Cream - You will need 1 ⅓ cup of heavy or whipping cream. You are going to divide that by using 1 cup for whipping and the remaining ⅓ cup for melting the Tablea.
Tablea - I used Tablea from Auro Chocolate from the Philippines. You can use their store locator to find your closest store to buy them from. I get them from Bar and Cocoa here in the US.
ChocNut - Ah, one of my most favorite chocolate candies. It's the perfect blend of peanuts and chocolate. We are going to use it 2 ways in this recipe. First we are going to infuse the cream with it and then as a crunchy topping.
You will need a total of 12 pieces for this recipe.
How to Make Filipino Chocolate Mousse
Pour in ⅓ of heavy cream in a microwave safe bowl and heat for 1 minute. Take out of the microwave and crumble in 4 pieces of ChocNut.
Mix the ChocNut and hot cream until it's fully incorporated and mixed in. Place back in the microwave for 30 seconds to heat up again.
Take out of the microwave and add in 1 cup of Tablea.
Mix well until you get a nice glossy mixture and the chocolate has fully melted into the cream. Leave to cool.
Pour in the remaining 1 cup of heavy cream into a mixing bowl.
Using a hand or stand mixer whisk the heavy cream until you see soft peaks. Don't over mix or else it won't have a nice silky Chocolate Mousse texture. Stop mixing once you see the whisk start leaving marks.
Reserve ½ cup of the whipped cream and place in the refrigerator until needed.
Add in a big spoon of whipped cream to the melted chocolate mixture and fold it in slowly. You don't have to mix it fully at this point. It's okay to have some cream flecks through it. This step just helps lighten the cream making it easier to add to the whipped cream.
Add ⅓ of the lightened chocolate mixture to the whipped cream.
Fold it in gently. When most of it is mixed in add the next third of the mixture and fold gently again. Then add in the last third of the chocolate and fold it in slowly.
Keep going until you no longer see any white of the whipped cream. When it starts looking like Chocolate Mousse stop mixing.
Take out 4 small bowls and crumble 1 ChocNut candy in each of the bottom of the cups.
Then equally divide the Chocolate Mousse into each serving bowl. Place in the refrigerator to chill for at least 2 hours. You can make this a day a head if you are serving it for a dinner party.
How To Serve Your Filipino Chocolate Mousse
Now is the fun part. We get to add the toppings and then eat it!
To serve dollop some cream on the top of the Chocolate Mousse. Then you can serve the ChocNut topping two ways.
You can be very demure, very mindful and just place the ChocNut on the top.
Or you can to totally cray cray and just crumble it all over the top. Both ways work. But I do have to say it's much easier to eat your Chocolate Mousse if it's crumbled.
Anyway enjoy it any which way you like! There will be no leftover so don't worry about that!
For more Filipino inspired goodness in your life follow along on Instagram, Facebook or Pinterest. Or subscribe to get these recipes in your inbox. And if you make this recipe. I would love to see it. Tag your Instagram snaps with @rezelkealoha and #rezelkealohaeats.
Equipment
- Mixing Bowl
- Stand or Hand Held Mixer
Ingredients
- 1 ⅓ Cups Heavy or Whipping Cream Divided Make sure the 1 cup of cream is supper chilled for whisking.
- 12 Pieces ChocNut
- 1 Cup Tablea or Dark Chocolate (at least 80%)
Instructions
- Pour in ⅓ of heavy cream in a microwave safe bowl and heat for 1 minute. Take out of the microwave and crumble in 4 pieces of ChocNut. Mix the ChocNut and hot cream until it's fully incorporated and mixed in. Place back in the microwave for 30 seconds to heat up again.
- Take out of the microwave and add in 1 cup of Tablea. Mix well until you get a nice glossy mixture and the chocolate has fully melted into the cream. Leave to cool.
- Pour in the remaining chilled 1 cup of heavy cream into a mixing bowl. Using a hand or stand mixer whisk the heavy cream until you see soft peaks. Don't over mix or else it won't have a nice silky Chocolate Mousse texture. Stop mixing once you see the whisk start leaving marks. It's better to under whisk than to over whisk in this recipe.
- Reserve ½ cup of the whipped cream and place in the refrigerator until needed.
- Add in a big spoon of whipped cream to the melted chocolate mixture and fold it in slowly. You don't have to mix it fully at this point. It's okay to have some cream flecks through it. This step just helps lighten the cream making it easier to add to the whipped cream.
- Add ⅓ of the lightened chocolate mixture to the whipped cream. Fold it in gently. When most of it is mixed in add the next third of the mixture and fold gently again. Then add in the last third of the chocolate and fold it in slowly.
- Keep going until you no longer see any white of the whipped cream. When it starts looking like Chocolate Mousse stop mixing.
- Take out 4 small bowls and crumble 1 ChocNut candy in each of the bottom of the cups. Then equally divide the Chocolate Mousse into each serving bowl. Place in the refrigerator to chill for at least 2 hours.
- To serve top each serving with the reserved whipped cream and top with more ChocNut candy.
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