This Easy Chocolate Mousse recipe has a deep chocolate flavor without being overly sweet. It’s a simple homemade dessert that’s thick and light at the same time and instantly melts in your mouth!
If you like this recipe, try our chocolate mousse pie, too! Made with a cookie crust, sprinkled with sea salt, and drizzled with caramel. Amazing.
Easy Chocolate Mousse Recipe
Beautiful looking, sinful in taste, but so simple to make, this easy chocolate mousse is one of my go-to desserts when that chocolate craving hits or I need something simple for guests.
This chocolate mousse recipe has no eggs, but the method I use to make it results in a thicker texture that is similar to the original French-style chocolate mousse that does use raw eggs. It is thick and light at the same time and instantly melts in your mouth. Extremely smooth with a deep rich chocolate flavor while not being overly sweet.
Whip up a batch and everyone will love you forever. It’s sublime.
Here’s what you’ll need to make this chocolate mousse recipe.
(Scroll below to the printable recipe card for details and measurements.)
- Chocolate baking bar – Use any variety of chocolate baking bars for this recipe, just make sure it is a bar of high-quality chocolate. We prefer semi-sweet so the end result is not overly sweet. Dark and milk chocolate will work too.
- Dutch processed cocoa powder – Provides the deep chocolate flavor.
- Butter – Regular salted butter. If you use unsalted, add in a pinch of salt.
- Instant coffee granules – This is optional, but recommended. It intensifies the chocolate flavor! The mousse does not taste like coffee.
- Powdered sugar – For a smooth, velvety texture. Avoid granulated sugar, which can make the mousse feel grainy.
- Heavy whipping cream – This gets whipped and folded together with the melted chocolate, so the filling is creamy, soft, and airy.
- Vanilla extract – Adds flavor.
- Add some spice. A bit of cayenne pepper or chipotle powder gives the mousse a bit of heat.
- Try different extracts. Use a 1/2 teaspoon of orange extract or peppermint extract instead of the vanilla, for a different flavor.
- Make white chocolate mousse. Swap out the semi-sweet baking bar with white chocolate instead and replace the cocoa powder with more powdered sugar.
How to Make Chocolate Mousse
Ready to make this chocolate mouse recipe? Here’s a summary.
(Scroll down to the printable recipe card for details and measurements, and don’t miss the video below.)
- Melt the chocolate. Microwave the butter, instant coffee, and finely chopped baking bar together in 15-second intervals, stirring in between, until melted.
- Combine the powdered sugar and cocoa powder. Sift the powdered sugar and cocoa powder together.
- Whip the heavy cream. Whip the heavy cream until frothy. Slowly add the powdered sugar-cocoa powder mixture a little at a time until fully combined. Then stir in the vanilla. Continue to whip until stiff peaks form (do not overmix.)
- Combine whipped cream with melted chocolate. Add 1/3 of the whipped cream to the melted chocolate bowl and fold it in until no streaks are left. Do this two more times being very gentle while folding it in.
- Divide into dessert cups. Divide the chocolate mousse between glass dessert cups. Pipe with a bit of fresh whipped cream on top and sprinkle with some chocolate shavings.
Serving the mousse immediately after mixing will be lighter in texture. If you chill it completely it will result in a thicker mousse texture. Both are fine, just a matter of preference.
We like to top our mousse with homemade whipped cream and chocolate shavings. It also pairs nicely with fresh berries.
It’s unlikely you’ll have anything leftover! But just in case…
- How long does Chocolate Mousse last? This mousse will keep in the fridge, covered, for up to 3 days, but it will loosen over time. Use fresh whipped cream right before serving.
- Can you freeze Chocolate Mousse? You can freeze chocolate mousse in an airtight, freezer safe container. It will keep in the freezer for up to 2 months. Thaw overnight in the refrigerator and make fresh whipped cream right before serving.
More Easy Chocolate Desserts:
- Chocolate Sugar Cookies
- Flourless Chocolate Cookies
- Easy Chocolate Pie
- Homemade Chocolate Frosting
- Homemade Chocolate Sauce
- Chocolate Mayonnaise Cake
Easy Chocolate Mousse
- 4 ounces semi-sweet chocolate baking bar
- 1 tablespoon regular salted butter
- 1 teaspoon instant coffee granules
- 1/3 cup powdered sugar
- 1/4 cup dutch processed cocoa powder
- 1 & 1/4 cups heavy whipping cream
- 1 teaspoon vanilla extract
- Finely chop up the baking bar and place in a large microwave-safe bowl along with the butter and instant coffee. Microwave in 15-second intervals stirring in between until melted. (You may still see the instant coffee granules, that’s okay.) Set aside.
- Sift the powdered sugar and cocoa powder together; set aside.
- Add the heavy cream to a large bowl and whip until frothy. Slowly add the powdered sugar-cocoa powder mixture a little at a time until fully combined, scraping down the sides of the bowl as needed.
- Stir in the vanilla.
- Continue to whip until stiff peaks form (do not overmix.)
- Add 1/3 of the whipped cream to the melted chocolate bowl and fold it in until no streaks are left. Do this two more times being very gentle while folding it in.
- Divide the chocolate mousse between glass dessert cups. Pipe with a bit of fresh whipped cream on top and sprinkle with some chocolate shavings. Sublime!NOTE: Serving the mousse immediately after mixing will be lighter in texture. If you chill it completely it will result in a thicker mousse texture.