Silky Chocolate Mousse Brûlée
This decadent Silky Chocolate Mousse Brûlée is made with a rich, bittersweet chocolate cream and is topped with perfectly caramelised sugar. It only requires about 15 minutes of hands-on time and is naturally gluten and egg free. Plus this mousse is ideal for summer being that it’s chilled and doesn’t require the oven at all!
Here’s everything you’ll need to make the perfect Silky Chocolate Mousse Brûlée:
Cream Cheese is essential to this recipe and adds structure and richness. If you prefer to keep the fat content a bit lower, you could use Neufchatel cheese instead. Whichever you use, I recommend Organic Valley!
Whipping cream provides the structure for the mousse when it’s whipped up. Make sure you check the ingredients and look for a brand that doesn’t add preservatives and other unnecessary ingredients. Again, Organic Valley is a great option. (Their ultra-pasteurised does contain gellan gum, but the regular only contains cream.)
Whole milk prevents the mousse from getting too thick from the Neufchatel and whipping cream. I haven’t tried this recipe with a lower fat milk, but I imagine it would work too.
Pure maple syrup offers a little extra sweetness to the dark chocolate flavour. Be sure to use real maple syrup–not maple flavoured corn syrup!
Chai tea extract will probably be hard to find in stores (I make my own), but you could also use cinnamon, coffee, chocolate, or pure vanilla extracts.
Dutch cocoa (as opposed to natural cocoa) is alkalized to reduce the acidity. It’s also darker in colour, but not as bitter. The type of cocoa you use depends on the recipe and type of leavening used. Natural cocoa pairs best with baking soda because the chocolate is acidic and baking soda is basic, so they react and work together. Dutch cocoa works best with baking powder because they are both neutral. This Silky Chocolate Mousse Brûlée doesn’t have leavening, so functionally, it doesn’t matter which type of cocoa you use, but I prefer the Dutch for its rich colour and flavour.
Powdered sugar helps thicken the mousse and adds a little extra sweetness.
Sugar is sprinkled on top at the end and caramelised for the brûlée topping.
How to Make Silky Chocolate Mousse Brûlée
In the bowl of a stand mixer fitted with the whisk attachment, beat the Neufchatel cheese and whipped cream on high speed until stiff peaks begin to form. If you don’t have a stand mixer, use an electric hand mixer instead. Turn the mixer to medium-low and gradually add in the milk, maple syrup, and extract.
In a separate bowl, sift the cocoa and powdered sugar. Slowly add it to the mixing bowl and scrape down the sides of the bowl to make sure it all gets mixed in. Evenly distribute the mousse between six ramekins. Chill for at least three hours.
Before serving, sprinkle a layer of sugar over the tops of the ramekins. Make sure to cover the entire top evenly. Use the kitchen torch to caramelise the sugar until the top is all brown and bubbly. Let cool for about five minutes to allow the sugar to harden before diving in.
If you aren’t planning to serve all the mousses right away, only brûlée the ones you plan to eat. The leftovers can be stored in the refrigerator and brûléed right before serving. I hope you enjoy this Silky Chocolate Mousse Brûlée! Be sure to leave a rating below and let me know what you think in the comments. Happy brûlée-ing!
More Recipes to Try
- EGG-FREE CRÈME BRÛLÉE
- PINOT NOIR CHOCOLATE TRUFFLES
- DARK CHOCOLATE MERLOT CHEESECAKE
- CHOCOLATE CAPPUCCINO CHEESECAKE
- COFFEE GLAZED MOCHA CHEESECAKE
Silky Chocolate Mousse Brûlée
- Kitchen torch
- Stand mixer with whisk attachment
- 6 Ramekins
- 1 cup whipping cream
- 4 oz Organic Valley cream cheese
- ½ cup Organic Valley whole milk
- 2 Tbsp pure maple syrup
- 2 tsp chai tea extract
- ⅓ cup Dutch cocoa powder
- 3 Tbsp powdered sugar
- ¼ cup granulated sugar
- In the bowl of a stand mixer fitted with the whisk attachment, beat the cream cheese and whipped cream on high speed until stiff peaks begin to form.
- Turn the mixer to medium-low and gradually add in the milk, maple syrup, and extract.
- In a separate bowl, sift the cocoa and powdered sugar. Slowly add it to the mixing bowl and scrape down the sides of the bowl to make sure it all gets mixed in.
- Evenly distribute the mousse between six ramekins. Chill for at least three hours.
- Before serving, sprinkle a layer of sugar over the tops of the ramekins. Make sure to cover the entire top evenly.
- Use the kitchen torch to caramelise the sugar until the top is all brown and bubbly. Let cool for about five minutes to allow the sugar to harden before diving in.
8 thoughts on “Silky Chocolate Mousse Brûlée”
I’ve made conventional crème brûlée for years and years, but had never thought of a chocolate variety – so thank you for the idea. A mousse would probably be better that a straight chocolate custard too. One for my ‘things to try’ list.
Yeah, this was kind of a new experiment. I had made the mousse without the sugar topping and it’s really enjoyable on it’s own, but I love the crunchy top, even though it makes the mousse a little melty.
My spoon is poised…..
It’s really kind of mean to show us that delicious chocolate when we can’t pull it through the screen. LOLOL
Hahaha sorry! 😬😂
Being a chocolate lover, this recipe looks divine!
Thank you!! 😊