Simple Chocolate Mousse - 4 1/2 Cups (handmixer)

Cuisinart original

For a special treat, use this mousse as a filling for cream puffs.


Makes about 4½ cups


12 ounces semisweet chocolate, chopped 2½ cups heavy cream, divided 1 tablespoon Kahlúa® or any coffee liqueur

Nutritional information

Nutritional information per cookie: Calories 215 (71% from fat) • carb. 14g • pro. 2g • fat 17g • sat. fat 11g • chol. 46mg • sod. 13mg • calc. 28mg • fiber 1g


Put the chocolate into a large, heat-proof mixing bowl. Pour 1 cup of the heavy cream into a small saucepan and bring just to a boil. Pour the scalded cream over the chocolate and stir so that chocolate is completely melted and smooth. Let chocolate cool to room temperature. Put the remaining heavy cream and Kahlúa into a separate mixing bowl. Using a Cuisinart® Hand or Stand Mixer fitted with the whisk attachment, whip the cream on a medium speed, gradually increasing to high speed until cream holds firm peaks, about 1½ minutes. Carefully fold the whipped cream into the cooled chocolate mixture in three additions by using a large rubber spatula until mixture is homogenous. Cover with plastic and chill for about 30 minutes. Fit the Cuisinart® Electric Cookie Press with the pastry tip assembly, using desired tip as instructed below.**. Load the mousse to the MAX fill line. Pipe mousse as desired*. *If using for cream puffs, we recommend the star tip (#6). ** The consistency of what you are to pipe is very important. In most cases, frostings will have to be thicker than normal in order to achieve best results. If the frosting, especially for decorating, is too thin, it will not hold its shape. You will notice that most frostings, decorating or not, will need to be thicker than normal, such as Royal Icing. We recommend practicing what you are to pipe before you go to the final product. There is a learning curve to getting it just right. Whether you are filling pâte à choux or piping a decoration on a cake, it is advised to pulse the On/Off button as opposed to holding it down continuously. This allows for more control on the amount of filling or frosting that will be used at one time. When piping on a cookie or a cake, for decorating, quickly pulse once and then gauge your work from there. It is better to go under in time than over. There will always be more frosting/filling than expected pressed out of the tip, so go slowly. As when using a traditional pastry bag for decorating, you want to guide the frosting as if it were a ribbon, as opposed to forcing it in place. When filling, be it cream puffs or deviled eggs, pipe desired amount and then pause between each, making sure all of the filling is removed from the tip before moving on to the next one. Following are the uses we suggest. #1 Round Tip: Use to make cream puffs or gougères. #2 Ribbon/Rose: Can also be used to make flowers on cakes #3 3-Prong Star: Use to make stars for decorating cakes/cupcakes #4 Ridged Border: Makes an elegant ridged border #5 Ribbed/Basket Weave: An easy way to make a beautiful basket weave on cakes. #6 Classic Star Tip: Use for decorating cakes and filling cream puffs #7 Simple Border: Great for piping borders on cakes #8 3-Prong Border: Beautiful when used to pipe cream or meringues on tarts/pies.