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Chocolate Mousse

I love serving this smooth dessert in tiny espresso cups; that way there is no guilt and it can serve a crowd!

Serves 4


7 ounces semisweet milk chocolate, finely chopped

2 cups heavy whipping cream, divided

2 tablespoons sugar

1/2 cup crushed amaretti cookies



Put the chocolate in a large glass bowl.

Heat 1/2 cup of the cream in a small saucepan until it is just under the boil.

Pour over the chocolate and stir until all is melted and smooth. Cool in refrigerator.

Pour the remaining cream into a separate bowl and whip with the sugar until soft but not stiff peaks form.

Fold the cream into the chocolate until well blended. Fold in the cookies.

Transfer to serving goblets or espresso cups; garnish with piped cream if desired.

This recipe is featured on show 2302 - Sweet Things/Cose Dolce.


  1. Ann Goldie's avatar

    Ann Goldie

    Thank you Mary Ann. I still make your chocolate bundt cake from years ago.

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