Variations & Tips
For a deeper, less sweet flavor, use bittersweet chocolate instead of semi-sweet, or mix the two. If you prefer a sweeter, more milk-chocolate-style mousse, use milk chocolate chips and taste the chocolate-cream mixture before folding in the whipped cream, adding an extra teaspoon of sugar if desired. A teaspoon of vanilla extract stirred into the whipped cream before beating will give a gentle, old-fashioned bakery aroma. For a mocha version, dissolve 1–2 teaspoons of instant espresso powder into the warm cream before adding the chocolate. Around the holidays, a few drops of peppermint extract in the whipped cream and a sprinkle of crushed candy cane on top make a festive treat that feels right at home on a cookie tray. If you’re cooking for a smaller household, you can halve the recipe easily; the method stays exactly the same, just use smaller bowls. To dress the mousse up for company, layer it in clear glasses with crushed cookies or graham crackers, almost like a little parfait. And if your kitchen runs warm, chill your mixing bowl and beaters for 10–15 minutes before whipping the cream—cream whips faster and holds better when everything starts out cold, a simple trick I learned long ago in a farmhouse kitchen without air conditioning.
