Food Recipes Easy Chocolate Mousse with Croissant Crumbs 5.0 (1) Say hello to your new favorite chocolate dessert, this easy chocolate mousse with an irresistible croissant topping. By Ananda Eidelstein Ananda Eidelstein Instagram Website Ananda Eidelstein is a vegetable-loving food writer, recipe developer, and editor. She is the former Senior Food Editor at REAL SIMPLE magazine. Prior to writing and editing feature stories, having her own monthly vegetarian column, and developing over 300 recipes during her time at RS, she was the Assistant Food Editor at Rachael Ray Every Day. She has also gained experience in the test kitchens of Martha Stewart's Living, and Saveur magazines, in catering, TV, and a Michelin-starred restaurant in New York City. Ananda is a graduate of the French Culinary Institute, now known as the International Culinary Center, with nearly a decade of culinary and food media experience. Real Simple's Editorial Guidelines Published on December 14, 2020 Print Share Share Tweet Pin Email Photo: Caitlin Bensel Hands On Time: 20 mins Total Time: 2 hrs 30 mins Servings: 5 Jump to recipe Though mousse might seem like an intimidating dish to make, this simple version is foolproof. Rather than relying on eggs for the structure, whipped cream does all the work, creating creamy clouds of luscious chocolate. Toasted croissant breadcrumbs top off the mousse, bringing buttery decadence (and a twist of French flair) to each bite. Pro tip: Be sure to fold the chocolate mixture and the whipped cream together gently to avoid deflating the air that’s been whipped into the cream. For a more casual way of serving this mousse and the beauty of a make-ahead dessert: scoop straight from the bowl to serve, and make the croissant crumbs up to three days ahead. Ingredients 1 tablespoon granulated sugar 2 cups heavy whipping cream, divided 10 ounces bittersweet chocolate chips (about 1 ½ cups) 1 teaspoon pure vanilla extract 1 2 ½-ounce, 2-day-old croissant, torn into pieces (about 2 cups) Flaky sea salt, for serving Directions Heat sugar and ¾ cup whipping cream in a small saucepan over medium, stirring often, until sugar is dissolved, about 3 minutes. Remove from heat. Add chocolate chips and vanilla; stir until melted and smooth, about 2 minutes. Let cool for 10 minutes. Meanwhile whisk remaining 1¼ cups whipping cream in a large bowl until medium peaks form, about 2 minutes. Add chocolate mixture to whipped cream in 3 batches, gently folding after each addition until just combined and no streaks remain. Spoon mixture evenly into serving dishes; cover each dish loosely with plastic wrap. Chill for 2 hours for a lighter texture or up to 8 hours for a denser, richer texture. (Mousse can be made up to 3 days ahead and chilled in an airtight container; spoon into serving dishes before serving.) Meanwhile, preheat oven to 300°F. Process croissant pieces in a food processor until fine crumbs form, about 30 seconds. Spread crumbs in an even layer on a rimmed baking sheet. Bake, tossing crumbs and rotating baking sheet halfway through, until golden brown and crisp, 12 to 14 minutes. Let cool completely, about 15 minutes. (Croissant crumbs can be made up to 3 days ahead and stored in an airtight container.) Before serving, if mousse chilled longer than 2 hours, let come to room temperature for 30 minutes. Top with croissant crumbs and flaky sea salt. Print