My favorite chocolate mousse for cakes

Ingredients

• 200 g Dark Chocolate (70% cocoa or higher, chopped into small pieces)
• 100 g Unsalted Butter (cut into cubes, room temperature)
• 0.25 tsp Salt (fine sea salt)
• 300 ml Heavy Whipping Cream (cold, 35% fat)
• 100 ml Sour Cream (full‑fat, chilled)
• 50 g Powdered Sugar (sifted)

Instructions

1. Chop Chocolate

   Place the dark chocolate bar on a cutting board and chop it into roughly 1‑cm pieces so it melts evenly.

   Time: PT2M

2. Melt Chocolate with Butter and Salt

   Transfer the chopped chocolate, butter cubes, and salt to a microwave‑safe bowl. Microwave on high for 30‑second intervals, stirring after each burst, until the mixture is smooth, glossy, and fully melted.

   Time: PT2M

3. Combine Creams

   Add the heavy whipping cream and sour cream to the melted chocolate‑butter mixture. Whisk gently until the mixture thickens slightly, about 30 seconds.

   Time: PT1M

4. Whip to Soft Peaks

   In a separate clean bowl, pour the heavy whipping cream (if any remains) and beat with a whisk until it begins to thicken. Add the sifted powdered sugar and continue whipping until soft peaks form.

   Time: PT5M

5. Fold Chocolate into Whipped Cream

   Briefly re‑heat the chocolate‑cream mixture in the microwave for 10 seconds to loosen it, then quickly fold it into the whipped cream using a spatula. Work fast so the chocolate stays fluid and the mousse stays airy.

   Time: PT1M

6. Chill Before Using

   Cover the mousse with plastic wrap (directly on the surface to prevent a skin) and refrigerate for at least 30 minutes before spreading into cakes.

   Time: PT30M

   Temperature: 4°C

Nutrition Facts

Calories

200

Protein

2 g

Carbohydrates

15 g

Fat

15 g

Fiber

2 g