Ingredients
1 1/2 cups semi-sweet or dark chocolate chips
1 cup heavy whipping cream
1 tsp vanilla extract
Optional: Pinch of sea salt or 1 tsp powdered gelatin dissolved in 2 tbsp warm water (for extra firmness)
Instructions
1. Melt Chocolate: Place the chocolate chips in a heatproof bowl. Microwave in 30-second intervals, stirring in between, until melted and completely smooth. Let cool slightly to room temperature.
2. Whip Cream: In a separate chilled bowl, beat heavy whipping cream and vanilla extract using a hand mixer until stiff peaks form.
3. Fold Together: Gently fold 1/3 of the whipped cream into the melted chocolate to loosen the texture. Slowly fold in the remaining whipped cream until completely blended and airy—be careful not to overmix and deflate the mousse.
4. Fill Molds: Spoon or pipe the mousse mixture evenly into small silicone muffin, mini donut, or round dome molds. Tap the mold gently on the counter to remove air bubbles and smooth the tops with a spatula.
5. Set & Unmold: Freeze for at least 3 to 4 hours (or overnight) until completely firm. Pop the chocolate mousse bites out of the silicone molds while frozen.
6. Thaw & Serve: Transfer to the refrigerator for 20–30 minutes before serving so they soften slightly into a smooth, melt-in-your-mouth mousse texture.