Filipino Chocolate Mousse with ChocNut Topping
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.
Servings: 4 Servings
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.
Notes
Note Tablea is not sweetened. So this dessert will err on the more bitter side. If you are not a fan of super dark 100% chocolate please feel free to use your favorite dark chocolate that is at least 80%.
If you wish to make this dessert sweeter you can add ¼ cup of powdered sugar to the heavy cream before whisking. You can taste and add more or less powdered sugar. Don't use granulated sugar as it will not melt into the cream and result in a more grainy texture.
Adding more ChocNut to the bottom or as a topping will also add more sweetness.