4 Serves
83 Mins
Melt the dark chocolate in a heat-proof bowl set over a pot of simmering water, ensuring the bowl does not touch the water.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin E
1 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
9 µg / 400 µgCalcium
52 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
33 mg / 420 mgPhosphorus
114 mg / 1,250 mgPotassium
168 mg / 4,700 mgSodium
64 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
1 g / 28 gSugar
29 g / 50 gSaturated Fat
14 g / 20 gCholesterol
113 mg / 300 mgCaffeine
15 mgNet Carbs
34 gAlcohol
0 g
In a separate mixing bowl, whip the heavy cream until stiff peaks form using a hand mixer.
Gently fold the melted chocolate into the whipped cream using a silicone spatula until the mixture is uniform and smooth.
Transfer the mousse into individual serving dishes and refrigerate for at least one hour to allow the texture to set properly.
0
g4
g0
g
Danish