Chocolate Mousse Balls
Indulge in the ultimate combination of elegance and decadence with these irresistible Chocolate Mousse Balls. This no-bake dessert features rich dark chocolate mousse rolled into bite-sized spheres, then enveloped in a silky milk chocolate coating and dusted with cocoa powder for a sophisticated finishing touch. The mousse is made ultra-light and airy by delicately folding whipped cream into the melted dark chocolate, creating the perfect balance of richness and creaminess. After a quick chill and a dunk in velvety melted milk chocolate, these confections are ready to be enjoyed as a luxurious treat for any occasion. Perfect for chocolate lovers, this recipe is easy to make yet impressive enough to serve at dinner parties or intimate gatherings. With just 40 minutes of prep time and a handful of quality ingredients, these Chocolate Mousse Balls will become your go-to dessert for making any moment unforgettable.
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Ingredients
- 200 grams Dark chocolate (70% cocoa or higher)
- 300 milliliters Heavy cream (chilled)
- 30 grams Unsalted butter
- 2 tablespoons Powdered sugar
- 2 tablespoons Cocoa powder (for dusting)
- 150 grams Milk chocolate (for coating)
Directions
Step 1
1. Melt the dark chocolate and unsalted butter together in a heatproof bowl set over a pot of simmering water (double boiler method). Stir until smooth, then set aside to cool slightly.
Step 2
2. In a large mixing bowl, whip the chilled heavy cream and powdered sugar with an electric mixer until soft peaks form.
Step 3
3. Gently fold the melted chocolate into the whipped cream in three batches, ensuring you maintain the airy texture. Be careful not to deflate the mousse.
Step 4
4. Cover the bowl with plastic wrap and refrigerate the mousse for at least 2 hours, or until it is firm enough to shape.
Step 5
5. Once chilled, use a small ice cream scoop or a spoon to portion out the mousse and roll it into small balls (about 1 inch in diameter). Place the balls on a parchment-lined baking sheet and freeze them for 20 minutes to firm up.
Step 6
6. While the mousse balls are freezing, melt the milk chocolate using the double boiler or microwave (stirring every 15-20 seconds to avoid burning). Allow it to cool slightly so it thickens but remains pourable.
Step 7
7. Remove the mousse balls from the freezer. Using a fork or skewer, dip each ball into the melted milk chocolate, ensuring it is fully coated. Let any excess chocolate drip off before placing the coated ball back onto the parchment-lined sheet.
Step 8
8. Once all the mousse balls are coated, dust them lightly with cocoa powder for a finished look.
Step 9
9. Allow the chocolate coating to set completely at room temperature or refrigerate for faster results.
Step 10
10. Serve chilled and enjoy! Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
| Serving size | (710.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3351.4 |
| Total Fat 266.0g | 0% |
| Saturated Fat 160.7g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 440.9mg | 0% |
| Sodium 266.1mg | 0% |
| Total Carbohydrate 212.9g | 0% |
| Dietary Fiber 32.9g | 0% |
| Total Sugars 156.0g | |
| Protein 35.8g | 0% |
| Vitamin D 3IU | 0% |
| Calcium 654.1mg | 0% |
| Iron 28.9mg | 0% |
| Potassium 2322.7mg | 0% |
Source of Calories