Frozen Chocolate Chantilly Mousse

This iced chocolate mousse is wonderful alone, and even better when served with fresh fruit.

Serves: 8Hands-on: 20 minutesTotal: 2 hours 30 minutesDifficulty: Easy

Serves: 8


  • 8 oz. semisweet chocolate, finely chopped
  • 2 cups chilled heavy cream, divided
  • ¼ cup superfine sugar
  • 1 tsp. vanilla extract


  • Melt the chocolate and ¼ cup of the cream in the top of a double boiler over hot, not simmering, water, stirring continuously. Set aside to cool to room temperature.
  • Whip the remaining cream, using an electric mixer on a high speed, until soft peaks form. Sprinkle in the sugar and vanilla, beating until stiff peaks begin to form.
  • Fold a third of the whipped cream into the cooled chocolate mixture. Repeat until all the whipped cream is incorporated. Pour into individual serving dishes, cover, and freeze at least 2 hours.