This Easy Chocolate Mousse is a rich, velvety dessert that feels indulgent but is surprisingly simple to make. With just a few ingredients and minimal prep, you can whip up a decadent treat perfect for dinner parties, date nights, or satisfying your chocolate cravings.
Why You’ll Love This Recipe
- Requires only a handful of simple ingredients
- Quick to prepare with no eggs or stovetop cooking
- Creamy, airy texture and deep chocolate flavor
- Elegant presentation with minimal effort
- Make-ahead friendly for stress-free entertaining
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Semi-sweet or dark chocolate (chopped or chips)
- Heavy whipping cream (divided)
- Powdered sugar (optional, for sweetness)
- Vanilla extract (optional)
- Toppings: whipped cream, chocolate shavings, berries (optional)
Directions
- Melt the chocolate: Warm half of the heavy cream until hot but not boiling. Pour over chopped chocolate in a bowl and let sit for 5 minutes. Whisk until smooth and glossy. Cool to room temperature.
- Whip remaining cream: In a chilled bowl, whip the rest of the cream (with powdered sugar and vanilla, if using) to medium peaks.
- Fold: Gently fold whipped cream into the cooled chocolate mixture in batches, using a spatula to keep the mixture light and airy.
- Chill: Spoon mousse into serving dishes or glasses. Refrigerate for at least 1 hour to set.
- Serve: Garnish with your choice of toppings like whipped cream, shaved chocolate, or berries.
Servings and Timing
- Servings: 4 to 6
- Prep time: 10–15 minutes
- Chill time: 1–2 hours
- Total time: ~1 hour 30 minutes
Variations
- Mocha Mousse: Add a teaspoon of instant espresso powder to the melted chocolate
- White Chocolate Mousse: Substitute white chocolate for a creamy twist
- Spiced Mousse: Add a pinch of cinnamon or chili powder for extra warmth
- Vegan Version: Use dairy-free chocolate and coconut cream
- Mint Chocolate: Stir in a drop of peppermint extract
Storage/Reheating
Store mousse in the refrigerator, covered, for up to 3 days. No reheating necessary. Serve directly from the fridge or let it sit at room temperature for 10 minutes for a softer texture.
FAQs
Can I use milk chocolate instead of dark?
Yes, but the mousse will be sweeter and slightly less intense.
How do I prevent the mousse from getting grainy?
Cool the chocolate mixture completely before folding in the whipped cream to maintain a smooth texture.
Do I have to use powdered sugar?
No, it’s optional. Skip it if you prefer a more bittersweet flavor.
Can I make this ahead of time?
Yes, it’s a great make-ahead dessert. Chill for up to 3 days before serving.
How can I make this mousse dairy-free?
Use dairy-free chocolate and coconut cream instead of heavy cream.
What’s the best chocolate for mousse?
Use high-quality chocolate bars or chips with at least 60% cocoa for rich flavor.
Can I add alcohol?
A splash of liqueur like Grand Marnier or Baileys adds depth and complexity.
How do I whip cream to medium peaks?
Beat until the cream holds its shape but still has soft tips when the beaters are lifted.
Why fold and not mix?
Folding keeps the whipped cream airy and helps the mousse stay light.
Can I use a food processor?
It’s best to whip the cream by hand or with a mixer and fold manually for the right texture.
Conclusion
This Easy Chocolate Mousse is the perfect combination of sophistication and simplicity. Whether you’re making it for a crowd or just treating yourself, it delivers rich chocolate flavor and a dreamy, cloud-like texture every time. Enjoy chilled, with your favorite toppings, for an effortlessly impressive dessert.
Print
Easy Chocolate Mousse Recipe
- Prep Time: 15 minutes
- Cook Time: —
- Total Time: 1 hour 15 minutes (including chilling)
- Yield: 4 servings 1x
- Category: Dessert
- Method: No-bake, folding
- Cuisine: French-inspired
- Diet: Vegetarian
Description
An airy and luscious chocolate mousse that’s easy to make with a rich, velvety texture—perfect for an elegant dessert.
Ingredients
- 1 cup heavy cream, chilled
- 4 oz bittersweet or semisweet chocolate, finely chopped
- 2 large egg whites, room temperature
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Place chopped chocolate in a heatproof bowl set over (not in) simmering water. Stir until melted and smooth, then remove from heat and let cool slightly.
- In a separate chilled bowl, whip the heavy cream and vanilla extract to soft peaks; set aside.
- In another clean bowl, beat egg whites with a pinch of salt until frothy; gradually add sugar and continue to beat until stiff, glossy peaks form.
- Fold about one‑third of beaten egg whites into the slightly cooled chocolate to lighten it.
- Gently fold in remaining egg whites until no streaks remain, then fold in whipped cream in two additions until uniform and airy.
- Spoon or pipe mousse into individual serving dishes. Refrigerate for at least 1 hour (or up to 4 hours) before serving.
- Optional garnish: top with whipped cream, chocolate shavings, or fresh berries right before serving.
Notes
- Use high‑quality chocolate (60–70% cocoa) for best flavor.
- Don’t overheat chocolate—keep stirring and remove from heat just after melting.
- Ensure whipped cream and egg whites are folded gently to preserve airiness.
- Consume within 2 days; keep refrigerated and covered.
- For a boozy touch, add 1 tbsp of liqueur (e.g., Grand Marnier or rum) to the melted chocolate.
Nutrition
- Serving Size: 1/2 cup
- Calories: 320 kcal
- Sugar: 20 g
- Sodium: 35 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 95 mg