Easy Chocolate Mousse
Updated
Updated
I just can’t get enough of this Easy Chocolate Mousse! Smooth, creamy, with 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!
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5 STAR REVIEW
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.
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.
Whip up a batch and everyone will love you forever. It’s sublime.
Easy Chocolate Mousse
Ingredients
- 4 oz. semi-sweet chocolate baking bar, dark and milk chocolate will work too
- 1 tbsp regular salted butter
- 1 tsp instant coffee granules, optional but recommended
- 1/3 cup powdered sugar, avoid granulated sugar
- ¼ cup dutch processed cocoa powder
- 1¼ cups heavy whipping cream
- 1 tsp vanilla extract
Instructions
- 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!
Video
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Chocolate Mousse Step by Step
Melt chocolate: Finely chop up 4 oz. of a baking bar and place in a large microwave-safe bowl along with 1 tbsp butter and 1 tsp 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.
Add powdered sugar: Sift 1/3 cup powdered sugar and ¼ cup cocoa powder together; set aside.
Add cream: Add 1 \¼ cups 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 1 tsp vanilla.
Continue to whip until stiff peaks form (do not over mix).
Add cream to 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, garnish and serve: Portion the chocolate mousse between glass dessert cups. Pipe with a bit of fresh whipped cream on top and sprinkle with some chocolate shavings. Sublime!
Recipe Variations
- Add some spice. A bit of cayenne pepper or chipotle powder gives the mousse a bit of heat.
- Try different extracts. Use a ½ 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.
Storing Leftovers
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.
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.
What to Serve With Chocolate Mousse
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 or a drizzle of raspberry sauce.
I have been looking for this recipe for years! I misplaced it somehow and I loved it!
Have you changed this recipe? I’ve made it multiple times – and EVERYONE loves it – but this recipe is different!! Can you confirm? And even give me the old one? ?
Like butter! And easier than I ever thought mousse would be. Restaurants charge an arm and a leg for a dessert like this. Would definitely make this again.
I made this recipe a few days ago and loved the taste and texture of it! I’m going to try the white chocolate version next.
Can this recipe be doubled to 10 servings?
Sure!
It looks so good! Will half & half work instead of the heavy cream?
Hi Ann – for optimal results, you’ll need to stick with heavy cream.
Delicious, smooth, creamy and flavorful
SO GOOD!!
This was wonderful!
What kind of whipped cream do you prefer to top it with? Like a Cool Whip or Reddi Whip? Or do you make your own? Thanks!
I use my homemade recipe! Here –> https://bellyfull.net/homemade-whipped-cream/
I used raspberry extract instead of vanilla and it was amazing. No other changes.
Very easy . Very tasty
I just made this, and it tastes wonderful! Thank you very much Amy, for this quick and simple recipe!
Made this tonight for company. I added 1/4 cup Irish Creme! Turned out great! Just enough for 5 adults to have a light dessert after dinner. Thanks for the easy great recipe.
Needed this for a big group, so I portioned it out into cupcake wrappers and chilled. It was great.
They do have the little plastic cupcake cups at Walmart I think.
I think you changed the recipe…I remember using the one with chocolate chips… could you please email me the original recipe. My family loved the original last year! Thank you
You can buy small sturdy paper “sundae” cups at the craft store .
Made for my husband and he said “don’t lose that recipe!” Lol. Thanks for sharing, it was incredible.
Doubled the recipe and served for a small dinner party. Everyone raved about it!
Where did u get the glasses from?
Sub the chocolate chips for sugar free ones, the sugar for Swerve, most of the milk for whipping cream and it’s now Keto, low carb……
First time ever making chocolate mousse and it was so much easier than I ever imagined. And incredible!!
So light and creamy. It was amazing.
I don’t know why but I have never made chocolate mousse and I love it! Especially Mexican with a little cinnamon and chile powder. I have everything on hand so I foresee some mousse in my future this weekend.
Hey, I’d go for the laundry over cards any day! I’d still like to know how Paul gets his shirts so white.
Happy Groundhog Day!