Easy Chocolate Mousse Recipe
This easy chocolate mousse recipe whips up in just 15 minutes! So airy & light, with a rich, deep chocolate flavor. Fancy, yet so quick and simple!
Table of Contents
- Why You’ll Love This Homemade Chocolate Mousse
- Ingredients and Notes
- How to Make Easy Chocolate Mousse
- Expert Tips
- Variations
- How to Serve
- Recipe FAQS
- How to Store
- Serving Size
- Video
This easy chocolate mousse recipe is so nice for Valentine’s Day, or really any special occasion!
If you like chocolate, you’re going to LOVE this. If you know me, you know I like my chocolate desserts good and chocolatey. Give my chocolate cake recipe a try, or my brownies or chocolate molten lava cakes, and you’ll see what I mean.
This chocolate mousse recipe is no different. The flavor is deep and rich, and the recipe couldn’t be quicker or easier. It comes together in around 15 minutes, making any occasion seem special! No raw eggs in this recipe mean it’s super easy to make. I think it’s the absolute best chocolate mousse out there!
Why You’ll Love This Homemade Chocolate Mousse
Rich and Creamy Texture: Chocolate mousse has a luxurious and velvety texture that melts in your mouth. Its smooth consistency is so incredibly satisfying!
Decadent Chocolate Flavor: Chocolate mousse is made with high-quality chocolate, imparting an intense flavor. It’s a dessert that truly celebrates the taste of chocolate.
Versatility: Chocolate mousse can be enjoyed on its own as a dessert, or it can be used as a filling for cakes, tarts, or pastries. Its versatility allows for tons of creative presentation and pairing options.
Light and Airy: Chocolate mousse has a light and airy consistency despite its rich flavor. It’s made with whipped cream, which adds a fluffy and delicate texture to the dessert.
Ingredients and Notes
Semi-Sweet Chocolate Chips: Opt for semi-sweet chocolate bittersweet chocolate or chocolate chips. It’s not as sweet as milk chocolate and has a more concentrated flavor.
Granulated Sugar: Added for extra sweetness.
Cocoa Powder: A rich dark cocoa powder is best. My favorite is Ghiradelli 100% unsweetened cocoa powder. Be sure that the cocoa powder is unsweetened.
Heavy Whipping Cream: Heavy whipping cream, also known as heavy cream or double cream, is a dairy product that is higher in fat content and has a smooth, creamy texture.
Kosher Salt and Vanilla Extract: Salt and vanilla bring out the flavor of chocolate.
How to Make Easy Chocolate Mousse
Step 1: To make this simple recipe, start with chocolate chips, water, cocoa powder (I prefer regular over Dutch-processed), sugar, and a little salt. For what you see here, I used semi-sweet chocolate chips. The flavor is off the charts! If you like a lighter, sweeter taste, you could substitute with the same amount of milk or white chocolate.
Step 2: Melt these ingredients in the microwave on medium heat or over a double boiler over low heat. Then stir them together until smooth, and set aside.
Step 3: Next, you’re going to whip up the cream. You’ll need to use heavy whipping cream for this. Sometimes it’s called “heavy cream,” sometimes it’s called “whipping cream,” or if you live outside of the US, it may be called “double cream.”
This recipe will not work with light cream, half and half, or table cream. You need the higher fat content for it to whip up nice and stiff. You can use an electric mixer at medium speed with the whisk attachment or whisk it by hand.
Step 4: Once your whipped cream can hold stiff peaks, add it to the chocolate mixture and the vanilla extract and fold it together until it’s well-blended.
Step 5: Transfer the mousse to individual serving dishes. I love these simple dessert glasses I found on Amazon: Bormioli Rocco.
Step 6: Top the mousse with a dollop of sweetened whipped cream. This is optional, but I like how the sweetness contrasts with the deep, dark chocolate flavor.
Step 7: The final flourish is a dusting of cocoa powder or chocolate shavings.
Expert Tips
- The flavor of your chocolate mousse depends on the quality of the chocolate you use. Opt for good-quality chocolate with a high cocoa percentage for a rich and intense flavor.
- When melting the chocolate, be careful not to overheat it, as it can become grainy or seized. Use a gentle heat method like a double boiler, or microwave in short bursts, stirring frequently until the chocolate is smooth and melted.
- Fold the ingredients gently: When combining the melted chocolate and whipped cream, do so very gently. You don’t want to knock all the air out of the whipped cream and lose that gorgeous, whisper-light texture!
- After preparing the chocolate mousse, let it chill in the refrigerator. This will allow it to set and develop its flavors.
Variations
White Chocolate Mousse: Instead of dark or milk chocolate, use white chocolate to create a creamy and slightly sweeter mousse. White chocolate mousse pairs well with fruity flavors like berries or citrus.
Espresso or Coffee Chocolate Mousse: Add a hint of coffee flavor to your chocolate mousse by incorporating espresso or strong brewed coffee. This variation adds depth to the chocolate flavor and is great for coffee lovers.
Mint Chocolate Mousse: Infuse your mousse with refreshing mint flavor by adding a few drops of peppermint extract or finely chopped fresh mint leaves. This combination of chocolate and mint is classic and so refreshing!
Salted Caramel Chocolate Mousse: Create a sweet and salty flavor contrast by adding a layer of salted caramel sauce between the layers of chocolate mousse. The salted caramel adds a delicious toasty, sweet flavor that complements the chocolate beautifully.
How to Serve
Perfect for Special Occasions: Chocolate mousse is often associated with celebrations and special occasions. Its indulgence makes it popular for fancy parties, anniversaries, birthdays, or romantic dinners.
Pairing Possibilities: Chocolate mousse pairs well with lots of other flavors, such as fresh fruits, nuts, whipped cream, or even a drizzle of caramel or chocolate sauce. These additions can enhance the flavors and textures, making each bite even yummier!
Use For Frosting: It can also be used as a filling in cakes, pies, or even as a frosting. So long as you whip your cream nice and stiff, it will pipe well. And as the chocolate cools, it will firm up even more. If you’re worried your chocolate mousse is not thick enough, rest assured that it will set up quite a bit as it chills.
Recipe FAQS
The word “mousse” is French for foam, and that’s a pretty good way to describe this dessert!
It’s airy and light as a cloud, with tons of little bubbles and a texture that melts on the tongue.
The chocolate flavor is rich and intense, which is such an interesting contrast with the frothy, light texture. One spoonful, and you’ll be hooked! This dessert is perfect for any special occasion. Especially if you want to create a romantic mood. But it’s so easy to make, you could easily serve it whenever!
You can make this ahead; it’s smart to do so. It will give the mousse a chance to firm up and set, and it’s best served cold, so it’s good to allow time for that. Cover the dessert dishes with a little plastic wrap before refrigerating so the mousse doesn’t dry out as it chills.
How to Store
This chocolate mousse can be left out at room temperature for about an hour, but it is best served cold. It will keep in the fridge (covered) for around a week.
I think it’s best when it’s relatively freshly whipped, but you could also freeze it for up to two months. It wouldn’t be much different than this no-churn chocolate ice cream.
Serving Size
This recipe makes six servings.
Video
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Easy Chocolate Mousse Recipe
Ingredients
For the easy chocolate mousse:
- 8 ounces (226.8 g) semi-sweet chocolate chips, (about 1 1/3 cups)
- 1/3 cup (78.86 ml) water
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon granulated sugar
- 1/8 teaspoon kosher salt
- 1 1/2 cups (354.88 ml) heavy whipping cream,, whipped to stiff peaks
- 2 teaspoons vanilla extract
For the optional garnishes:
- 1/3 cup (78.86 ml) heavy whipping cream,, whipped to soft peaks and sweetened with 1 1/2 tablespoons of powdered sugar
- cocoa powder,, for garnish
Instructions
- Place the chocolate chips, water, cocoa, sugar, and salt in a large mixing bowl, and microwave in short, 30-second bursts, stirring after each interval, until the mixture is melted and smooth (this can also be done over a double boiler).
- Fold in the whipped cream and vanilla extract.
- Divide the mixture evenly between 6 dessert glasses, cover, and chill in the refrigerator until set (about 1 hour).
- Top with sweetened whipped cream and sprinkle with cocoa powder (optional).
Notes
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- The flavor of your chocolate mousse depends on the quality of the chocolate you use. Opt for good-quality chocolate with a high cocoa percentage for a rich and intense flavor.
-
- When melting the chocolate, be careful not to overheat it, as it can become grainy or seize. Use a gentle heat method like a double boiler, or microwave in short bursts, stirring frequently until the chocolate is smooth and melted.
-
- Fold the ingredients gently: When combining the melted chocolate and whipped cream, do so gently. Folding helps retain the airiness of the mixture, resulting in a lighter mousse.
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- After preparing the chocolate mousse, it’s important to let it chill in the refrigerator for adequate time to set and develop its flavors.Â
- The mousse will keep for up to 7 days in the refrigerator or for up to 2 months in the freezer.
WOW. This is the best mousse I have ever eaten in my 46 years of life. Will definitely make again!
So glad to hear that! Thanks for the great feedback!
It tasted delicious…but one warning I have for others is that folding the hot chocolate mixture into the whipping cream melted the whipping cream so that it became more like a melted pudding. I’m not sure how to avoid this.
The best way to avoid this is to allow the mixture to cool slightly before folding in the whipped cream. It should still be liquid but not red-hot.
Hi there! This seems so much more simple than previous ones I’ve made! I wanted to know if this could be used to make a chocolate mousse cake? I mean one would think so, but just wanted other thoughts! Thanks!Â
Yes, you can use it in lots of different ways!
This looks so good. What size dessert glasses did you use for 4 servings?
If we want to use white chocolate for a white chocolate mouse filling would we still use the same cocoa powder?Â
You suggested making the whipped cream nice and stuff but is there such thing as over whipping it?Â
And do we let the chocolate cool before we combine it with the whipped cream the so that is is firm or let completed mouse firm up before piping?Â
Hey there! If you’re looking to make a white chocolate mousse I would probably leave out the cocoa powder. And yes it is possible to over whip cream- if you whip it too long it will turn to butter. You’ll know you’ve done this bc you’ll see the liquid separating out at the bottom of your bowl. Just get it to stiff peaks and no further than that. If you’re following the recipe instructions in order, the chocolate mixture will have had a chance to cool slightly by the time the whipped cream is ready. You want it to still be liquefied but not overly hot. I would suggest piping it first and then chilling after. Good luck!
OMG BEST RECIPE EVER!!! I have been looking for a recipe for sooo long and now I finally found it. Everything was so easy to do and I think I made it perfectly .
P.S. Love how it doesn’t have saw eggs
I increased the servings to 9 and followed the recipe, but when I added my whipped heavy whipping cream, it melting it and it turned into more of a pudding. Should I just try again with the actual 6 servings recipe?
Hi, where do you put the vanilla extract as I don’t see it in the video?
Step 2 of the recipe instructions.
The first time I made this, it was a hit and I might add the best tasting chocolate mousse I have ever made! I am having a party tomorrow, and decided this is what I want to make for our friends! Thanks for sharing it is the best and easiest recipe ever!
Got my question finally answered regarding whipped cream. Thank you! Can you use cooking cream to make chocolate ganache?
Sorry- I’m not familiar with that product.
Fabulous! super easy & super delicious!!
Yay! So happy you like it! Thanks for the 5-star review!
Looks easy and delicious
So happy you like it!
My husband is lactose intolerant. Can I use cool whip instead? Â If so, how much should I use?
Nice and easy to follow recipe
Thank you!!