I have so many nights where the urge for something rich and chocolatey is overwhelming. It typically creeps up just after the kids go to bed, when I’m finally able to sit down and get a little peace and quiet after a busy workday.
I normally keep our pantry stocked with homemade cookies (I’m not June Cleaver, promise – homemade cookies are SO easy), but even I get so busy sometimes that the cookie-baking ends up going by the wayside. Either I forget, or there aren’t enough hours in the day. It happens.
Enter a quick-fix for a chocolate craving! The only thing better than throwing dinner together in a flash, is finding a decadent, creamy dessert that can be whipped up in 10 minutes flat. Am I right?
10 Minute Chocolate Mousse
Prep: 8 minutes ⎟ Cook: 2 minutes ⎟ Yields: 6-8 servings
- 1 pint heavy whipping cream, cold
- ¼ cup powdered sugar
- 1 teaspoon pure vanilla extract
- 6 ounces semi-sweet chocolate morsels
Pour the cream into the chilled bowl of a stand mixer fit with the whisk attachment. Whisk the cream on high for 1 minute. Add the powdered sugar and vanilla, and then continue whisking for 1 minute more or until the mixture resembles thick whipped cream. Set the bowl into the fridge while you prepare the chocolate.
Place the chocolate morsels into a small microwave-safe bowl and heat them on high for 1 minute. Stir the chocolate, and then place it back into the microwave for 1 minute longer. Stir the chocolate again until it’s smooth and creamy, about 5 seconds.
Fold the chocolate into the whipped cream with a rubber spatula, taking care to incorporate the chocolate throughout the mixture. The chocolate will harden a little as you’re folding it in, creating little, thin, crackly chocolate swirls throughout (YUM!). The more you continue to fold, the less prevalent the swirls will be.
Cover the bowl and chill the chocolate mousse in the refrigerator for 6 minutes, or until you’re ready to serve!
Note: If you don’t have a stand mixer, it’s fine to use a hand-held mixer, or even to hand whisk the whipping cream – it’ll take longer, but it’s doable! The key is using a chilled bowl, no matter which mixing method you choose.