Dark Chocolate Ganache Mousse

Dark Chocolate Ganache Mousse
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Recipe for Dark Chocolate Ganache Mousse. This rich and decadent chocolate mousse recipe comes to us from Chef Tom Guay of Vermont's Woodstock Inn.


  • 2 pounds plus 8 ounces dark chocolate
  • 7 cups heavy whipping cream
  • 4 ounces butter
  • strawberries or raspberries and whipped cream for garnish


  1. In a heavy bottomed pot, bring cream and butter to a boil. Take off heat immediately. Add chocolate and stir until melted. Pour into a pan and refrigerate for 24 hours. Remove from refrigerator and whip with a beater at moderate speed until mixture forms peaks. Spoon or pipe with a pastry bag into red wine glasses. Top with whipped cream and fresh strawberries or raspberries. Berries can also be put into the bottom of the glass before filling.