Some desserts impress with flair. Others seduce with nostalgia. And then there are those that linger long after the last spoonful — rich, soft, complex, and infused with just enough something extra to change your entire evening. That’s exactly what this chocolate mousse does. It’s not just a dessert. It’s a mood.
This is chocolate mousse, reimagined with a canna twist — for those who want their indulgence with a side of calm. It’s still everything you want it to be: creamy, dreamy, deeply chocolatey, and perfectly spoonable. But now, it’s also a low-dose edible. A delicious hybrid between culinary art and functional chill. Whether you’re a seasoned infused-food lover or a first-timer stepping into canna cuisine, this mousse is designed to impress, soothe, and elevate — in every sense of the word.
This isn’t your store-bought mousse with fake whip and instant mix. This is classic French-style mousse, made with whipped cream, real chocolate, a hint of vanilla, and folded together for that air-light texture you only get when each component is respected. The flavor is rich but never too sweet. The mouthfeel is silky, with just enough density to feel indulgent but not heavy. And the CBD or THC infusion? Subtle, precise, and designed for pure chill mode without overpowering the experience.
Let’s dive deep into what makes this mousse special — and how to make it perfectly, every time.
At its core, chocolate mousse is simple. You need four key elements: chocolate, cream, eggs, and air. But like all iconic dishes, the simplicity is deceptive. Small mistakes — overheated chocolate, under-whipped cream, poor folding technique — can destroy the magic. But when you get it right? It’s pure sensory bliss. The kind that makes silence fall over the table, eyes widen, and spoons dig back in before the first bite is even fully chewed.
What we’re adding is a modern fifth element: canna-infused oil or butter. We don’t just toss it in. We integrate it gently into the whipped cream, ensuring even distribution, clean absorption, and perfect consistency. You won’t taste it — but you’ll feel it. The effect is slow-building, relaxing, and long-lasting. No sugar crash. No caffeine spike. Just creamy satisfaction that wraps your nervous system in a velvet blanket.
To make it right, quality is non-negotiable. Start with a good dark chocolate, ideally 60–70% cocoa solids. You want depth, not bitterness. For cream, choose a full-fat whipping cream — nothing below 36%. Fresh eggs are critical. And your infused oil? It should be culinary-grade, precisely dosed (we suggest around 10mg CBD or 5mg THC per portion), and not heated beyond 160°C, to preserve cannabinoids.
Here’s how we build this masterpiece.
Ingredients for 4 portions:
150g dark chocolate (minimum 60% cocoa solids)
2 tablespoons unsalted butter (or use canna butter for full infusion)
2 large eggs, separated
1 tablespoon sugar (optional, depending on chocolate)
1/2 teaspoon vanilla extract
200ml heavy cream (36–40% fat)
1 teaspoon canna-infused oil (approx. 20–40mg total dosage)
Method:
Melt the chocolate gently with butter in a heatproof bowl set over barely simmering water. Stir until smooth, then remove from heat and let cool slightly. You want it warm, not hot, to avoid scrambling your eggs. In a clean bowl, whisk the egg yolks with vanilla until pale and slightly thickened. Stir this into the melted chocolate. In a second bowl, whip the cream to soft peaks. Stir in your infused oil at this stage, folding gently to blend without deflating. In a third bowl, beat egg whites until soft peaks form, adding the sugar halfway through if using. You’re building air here — be patient. Now assemble: fold the whipped cream into the chocolate mixture until mostly combined. Then gently fold in the egg whites in two stages, using a spatula with care. The goal is to maintain air while fully combining ingredients. Spoon into serving glasses, ramekins, or jars. Chill for at least 2 hours, ideally 4–6, to set the texture and allow infusion to take full effect.
Serve plain or finish with a touch of flaky sea salt, cocoa nibs, grated chocolate, or even a whipped CBD cream. Pair with espresso, red wine, or nothing at all. Let the mousse speak.
Why does this version work? Because it balances flavor, texture, and function. The chocolate hits first — deep, warm, slightly bitter. The cream rounds it out. The mousse melts, and the infused oil activates gradually, ushering in the calm. This is a dessert that doesn’t just satisfy your sweet tooth — it works with your body. You leave the table full, happy, and grounded.
Infused desserts often fall into two extremes: either over-sweet, over-dosed, or dry and medicinal. This mousse refuses that. It’s all about elegance with edge. You’ll feel something — but you’ll never feel out of control. It’s your favorite dessert with a built-in exhale.
For those curious about dosage: this recipe can be tailored. If you’re infusing with CBD oil only, you can safely use up to 20mg per serving for a deeper body calm. If using THC, we recommend 5mg or less per portion to avoid overwhelming the experience, especially for newer consumers. Always label your servings, refrigerate leftovers in an airtight container for up to 3 days, and never serve infused food to unsuspecting guests. Consent and clarity are key in any canna kitchen.
Want to make it dairy-free? Use coconut cream (chilled and whipped) in place of heavy cream and vegan chocolate. Want it vegan? You’ll need to use aquafaba (chickpea brine) as a replacement for egg whites, and plant-based milk chocolate. It won’t be quite the same, but it will still be smooth and effective.
Looking to upgrade the base flavor? Add a teaspoon of espresso powder to the chocolate for depth. A pinch of chili for heat. A splash of orange liqueur. Or infused vanilla extract. This mousse is flexible — as long as you respect the fold.
Pair it with a full Zaza dinner party, or let it shine solo on movie night. However you serve it, just know this: once you’ve had CBD-infused chocolate mousse made right, no dessert will ever feel quite the same.
It’s the edible that eats like a dessert. The chill that comes with a spoon. And it’s always — always — worth the whip.