For chocolate mousse for a crowd of 20, melt 1 1/2 pounds of semi-sweet chocolate with 1 cup of hot coffee and a little butter, cool it, and fold it into 6 cups of heavy cream whipped to soft peaks with sugar and vanilla. There are no eggs, so it is safe to make ahead, and it sets in the fridge in 4 hours. Serve it in cups or a large bowl.
Classic mousse uses raw eggs, which is not ideal when you are feeding a crowd that may include children, older guests or pregnant guests. This whipped-cream version is simpler, scales without problems and holds for 2 days.
How Much Mousse for a Crowd
A dessert serving of mousse is about 1/2 cup; after a big meal, 1/3 cup is plenty. This recipe makes about 10 cups, so it gives 20 servings of 1/2 cup or 30 small servings. For a bigger party, make the recipe again rather than doubling it in one bowl. Mix it in batches of no more than one recipe at a time; very large amounts of cream are hard to fold evenly.
Ingredients (Serves 20)
- 1 1/2 pounds (680 g) semi-sweet or bittersweet chocolate, chopped
- 1 cup (240 ml) hot strong coffee or water
- 4 tablespoons unsalted butter
- 6 cups (1.4 liters) cold heavy cream, divided
- 2/3 cup (80 g) powdered sugar
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- Shaved chocolate, berries or extra whipped cream to serve
Instructions
- Melt the chocolate. Put the chocolate, butter and salt in a large heatproof bowl. Pour the hot coffee over, wait 2 minutes, then stir until smooth. If any lumps remain, set the bowl over barely simmering water for a minute.
- Cool it. Let the chocolate cool to lukewarm, about 90°F, stirring now and then (about 15 minutes). If it is too hot it will melt the cream; too cold and it will seize into specks.
- Whip the cream. Whip the cold cream with the powdered sugar and vanilla to soft peaks. Do this in two batches unless your mixer bowl holds at least 7 quarts.
- Lighten. Whisk about 2 cups of the whipped cream into the chocolate to loosen it.
- Fold. Fold the chocolate mixture into the remaining whipped cream in three additions with a large spatula, just until no streaks remain.
- Portion and chill. Spoon or pipe into cups or a large serving bowl, cover and chill at least 4 hours.
Cook and Prep Times
- Prep: 30 minutes
- Chill: 4 hours or overnight
- Serves 20 (1/2 cup each)
Serving Ideas for a Crowd
- Cups: 5-ounce plastic or glass cups, piped with a large star tip, look neat on a buffet.
- Trifle bowl: layer the mousse with brownie cubes and whipped cream.
- Pie: fill four 9-inch chocolate cookie crusts; each serves 8.
- Toppings bar: berries, crushed cookies, caramel sauce and shaved chocolate.
Make-Ahead and Storage
Make the mousse up to 2 days ahead and keep it covered in the fridge. Add toppings just before serving. On a buffet, keep the cups on ice or return them to the fridge after 2 hours. Mousse can be frozen for up to 1 month and served semi-frozen, like a parfait.
Frequently Asked Questions
- Why is my mousse grainy? The chocolate was too cold when folded in, or the cream was overwhipped. Keep the chocolate lukewarm and whip to soft peaks.
- Can I use chocolate chips? Yes, though bar chocolate melts more smoothly.
- Can I make it without coffee? Use hot water or milk; the coffee only deepens the chocolate flavour.
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