Sometimes you just want a really light dessert. This red velvet chocolate mousse is light because it’s so fluffy, not because it is calorie-free (I wish!).
How to Make Red Velvet Chocolate Mousse
When I was dreaming up this recipe, I was picturing this bright red deliciousness on my plate. I love mousse. And I love red velvet. So why not try to combine the two?
When you get the consistency of mousse just right, it is light and basically melts in your mouth. I relish every single bite. Slowly enjoying the sweetness of the cream and the rich undertones of the red velvet chocolate.
This is a treat to savor. Don’t just inhale it. Let your tongue enjoy the creaminess and delicate curves of the mousse.
Before you begin making your own mousse, here is what you will need from the store:
- Bittersweet chocolate chips
- Lorann Red Velvet Bakery Emulsion
- Heavy Cream
- Powdered Sugar
- Egg whites
- White sugar
Making mousse can be super easy. Here are some tricks and things I learned when I made it.
First, you want to make sure and incorporate as much air as possible. This is what makes it so light and fluffy! So when you whip, try to get your egg whites to form stiff peaks. Don’t whip at too high of a speed – I found that whipping at medium speed worked best.
Next, use room temperature egg whites. This helped them react best to the whipping.
Also, be sure to keep your whipping cream chilled. This will help it all turn out the best.
Finally, make sure you use a high-quality chocolate. I liked the semi-sweet chocolate chips. This is what will impact the flavor of your mousse and the graininess after they melt.
How to Serve Red Velvet Chocolate Mousse
There are a lot of ways to serve my chocolate mousse. Here are some of the most popular ideas:
- On top of cheesecake
- Alone in a small ramekin
- On top of homemade waffles for brunch
- As a dip for fruit
If you come up with a fun and new way to serve my red velvet chocolate mousse, let me know! You can either leave me a note in the comments or let me know on Facebook or Twitter. I love hearing from you and seeing how people use the recipes I make.
The best thing about this recipe is how versatile it is and how creative you can be with it.
Red Velvet Chocolate Mousse Recipe
Here is my recipe. You can print the recipe card out and save. Don’t forget to pin this post to your food board so you can make it again.
Red Velvet Chocolate Mousse
Place a large mixing bowl and whisk in the freezer to chill.
Meanwhile, mix together chocolate chips and Lorann Red Velvet Bakery Emulsion in a medium microwave-safe bowl. Then, 30-second increments microwave until the chocolate is melted and smooth.
In the chilled bowl, whisk together heavy cream, powdered sugar, and vanilla until soft peaks form. Place mix into the refrigerator until you're ready to use.
In a large mixing bowl, using an electric mixer, whip the egg whites until soft peaks form.
Slowly add the white sugar and beat until peaks are shiny and firm being careful not to overbeat.
Gently fold in 1⁄2 of the beaten egg whites into the melted chocolate. You may have to heat the chocolate again in case it has hardened during the other steps. Then, add in the remaining egg mix.
Once the chocolate and egg mixture is combined completely, gently fold in the whipped cream.
You can pour the mousse into one large serving dish or into individual containers before covering and refrigerating for at least an hour, or until set.
More Chocolate Recipes
Anytime is the perfect time for chocolate! Here are some more of my favorite chocolate recipes.