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Chocolate Chantilly or the easiest, fastest Mousse you've ever made

  • Recipe Submitted by on

Category: Gifts, Kids, Chocolate

 Ingredients List

  • 10 ounces Ghirardelli 60% cacao Bittersweet Chocolate Chips
  • 1 cup water
  • 4 tablespoons sugar


1. In a large mixing bowl place a layer of ice, add water just so the ice is mobile. Place a slightly smaller mixing bowl inside the bowl with ice water and set aside.
2. In medium saucepan, combine water and sugar, heat over low heat until sugar is dissolved. add chocolate chips. Continue heating until chips are almost completely melted.
3. Pour chocolate sauce into chilled bowl and start whisking. I used the whisk beater on my hand mixer but you can whisk by hand.
4. Watch your sauce very carefully.
5. This is just like whipping cream but because of the chilled ice water underneath the bowl it can go hard really fast.
6. Stop whisking when it gets to a runny whipped cream consistency but hold the ripples. Immediately remove the bowl from the ice water and spoon into serving dishes. Perfection!
7. This is best served immediately, or within about an hour. Do not refrigerate it, It will go grainy. I know all these technical cooking terms, but you know what I'm trying to say.

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