This easy Chocolate Mousse recipe needs only 6 ingredients and 10 minutes of prep. It’s a seriously simple homemade dessert that’s completely luscious!
When my husband and I first started dating, he sort of laid his cards on the table immediately and told me that he’s not a chocolate, flower, or card giver. I told him that I need the toilet seat down, kitchen sink sponge rung out, and a phone call if he’s running late.
Almost 20 years later, I can tell you I have not missed receiving candy, flowers, or cards. He makes up for it 1,000 fold by doing everything else. Literally. BUT, I do love chocolate, and flowers, and cards. I’m not crazy! So, you know what? I simply buy them for myself!
I whip up this easy chocolate mousse regularly, and you should, too. Everyone will love you forever. It’s sublime.
Chocolate Mousse Recipe
Ingredients you’ll need:
- 1/2 cup (4 ounces) semi-sweet chocolate chips
- 1/8 teaspoon kosher salt
- 1/4 teaspoon espresso powder (optional)
- 1/2 cup whole milk
- 1 cup heavy whipping cream
- 3 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Recipe Variations
- Spice this chocolate mousse up a bit by adding in a chile or chipotle powder instead of espresso powder.
- Add other flavors by using ½ teaspoon of a different extract, like orange or peppermint.
- Make a white chocolate mousse by using white chocolate chips instead!
How to Make Chocolate Mousse
Don’t miss the detailed printable recipe card and video tutorial below, but here are some tips for success:
- Make sure to wait until the chocolate is fully melted by the hot milk, otherwise you might get lumps in your mousse.
- Let the chocolate mixture cool fully before you start to stir in the whipped cream, otherwise the whipped cream will start to turn back into a liquid and won’t set properly once chilled.
- Fold the whipped cream mixture into the melted chocolate, instead of stirring, to maintain the airiness and eliminate it being runny.
Storing Leftovers
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.
Watch it Being Made
Need Dinner Ideas to Pair with this Dessert? Try one of these!
I hope you love this delicious and simple recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, and Pinterest.
Simple Chocolate Mousse
Ingredients
- 1/2 cup (4 ounces) semi-sweet chocolate chips
- 1/8 teaspoon kosher salt
- 1/4 teaspoon espresso powder (optional)
- 1/2 cup whole milk
- 1 cup heavy whipping cream
- 3 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Mix together the chocolate, salt, and espresso powder (if using) in a medium bowl.
- Heat milk until steaming and pour over the chocolate. Let sit for 2-3 minutes, then stir until combined and smooth. Allow to cool fully.
- In another medium bowl, whip the cream, sugar, and vanilla with an electric mixer until soft peaks form, about 1-2 minutes. Gently fold into the cooled melted chocolate.
- Pour mixture into 4 (4 ounce) ramekins or small tumbler glasses. Refrigerate at least 3 hours or overnight.
- Dollop with some whipped cream and chocolate shavings and enjoy!
- NOTE: don't miss the important recipe tips in the article for optimal results.
Video
Notes
- Make sure to wait until the chocolate is fully melted by the hot milk, otherwise you might get lumps in your mousse.
- Let the chocolate mixture cool fully before you start to stir in the whipped cream, otherwise the whipped cream will start to turn back into a liquid and won’t set properly once chilled.
- Fold the whipped cream mixture into the melted chocolate, instead of stirring, to maintain the airiness and eliminate it being runny.
Nutrition
Other Notes
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 have a question, if you change the flavor, do you use a different extract like raspberry INSTEAD of vanilla, or do you add both?
Hi Kathy – I’ve never made this with other extracts, but if you wanted to change the flavor, I would omit the vanilla and use a different one in its place.
Very easy . Very tasty
I just made this, and it tastes wonderful! I had to do some conversions, so I thought I’d save some other people the trouble. 500ml of cream = 1 pint OR 2 cups. If you use chocolate chips (I did), 250 grams = 1 1/2 cups.
Thank you very much Amy, for this quick and simple recipe!
Thank you!! So helpful!
Made this tonight for company. Did not have whole milk, so used 1/4 cup 2% milk and 1/4 cup Irish Creme! Turned out great! Just enough for 4 adults to have a light dessert after dinner. Thanks for the easy great recipe.
Could you aliquot the mousse into cupcake wrappers in a cupcake pan to set, or would that be too messy? Really excited to try this recipe, but I want to make it for a large group/don’t have enough small cups.
I wouldn’t recommend that. The mixture is too wet and loose until solidified.
They do have the little plastic cupcake cups at Walmart I think.
You can buy small sturdy paper “sundae” cups at the craft store .
I can’t wait to try this easy recipe. Sounds so yummy. I’m sure my husband will appreciate it and love it.
Thanks for posting.
Can I use 2% milk instead of whole milk to make the chocolate mousse? It does look really good by the way!!
Hi Kelly – for optimal results, you need whole milk which provides the full fat in order for this to set properly.
Where did u get the glasses from?
Oh gosh…I’ve had them for ages. I think Target.
I ordered on Amazon….Libbys
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……
Have never made chocolate mousse! Am trying this recipe! Sounds good!
Looks so light and creamy. What’s not to ‘love.’
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!