Easy Chocolate Mousse Recipe

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This easy Chocolate Mousse recipe is made with only a few ingredients. It’s such an elegant dessert that’s sure to please any chocolate lover!

Ingredients:

  • 6 ounces (170g) dark chocolate*, roughly chopped
  • 2 tablespoons confectioners’ sugar
  • 1 & 1/2 teaspoons vanilla extract
  • pinch of salt, optional
  • 1 & 1/2 cups heavy cream

Instructions:

  1. Place the chocolate, confectioners’ sugar, vanilla, and salt (if using) in a microwave-safe bowl. Heat at half-power in the microwave in 30-second intervals, stirring after each interval. Repeat until the chocolate melts when stirred. Stir until smooth. (You can melt in a double boiler over medium-low heat if you prefer.) Allow the chocolate mixture to cool for about 10 minutes.
  2. Using an electric mixer with a whisk attachment, whip the cream to firm peaks.
  3. Add about 1/4 of the whipped cream to the cooled chocolate mixture, and fold just until combined.
  4. Gently fold the remaining whipped cream into the chocolate mixture until combined. Be sure not to over-mix.
  5. Divide the mousse among 4 to 6 individual glasses. Serve immediately, or cover and refrigerate until ready to serve. Add any toppings you like.

Notes:

*I usually use about 70% cacao. Chocolate baking bars will melt more easily than chocolate chips.

four servings of Chocolate Mousse in clear glasses on a long white tray

 

overhead view of ingredients for Chocolate Mousse

What You’ll Need

Although this recipe is only four ingredients, it technically has five ingredients if you want to add salt. It’s completely optional, so just go with your preference.

  • Dark chocolate – I prefer somewhere around 70% cacao for a rich, dark chocolate flavor, but use what suits your tastes. No matter what you use, make sure it’s a good quality chocolate. I prefer chocolate baking bars to chocolate chips. Chop the chocolate into small pieces so it melts more easily.
  • Confectioners’ sugar
  • Vanilla extract – If your chocolate has a strong vanilla flavor, you can omit the vanilla extract.
  • Salt – This is optional, but I usually add just a pinch or two.
  • Heavy cream – Go with heavy cream or heavy whipping cream, not whipping cream for best results.
servings of Chocolate Mousse in clear glasses set on small white plates

Chocolate Mousse: Toppers Ideas

This decadent chocolate dessert can be enjoyed as is, but I prefer to add a little sweetened whipped cream to each serving. There are so many topping options!

  • Sweetened whipped cream – Add just this or top with another garnish like the ones below.
  • Cocoa powder – Dust a little cocoa powder over the top for even more chocolate flavor.
  • Fresh strawberries or raspberries
  • Glazed pecans
  • Cookie crumbs – I sprinkled Oreo cookie crumbs on top of the servings you see in these photos.
  • Sprinkles!
  • Chocolate curls
  • Toast nuts chopped and toasted
  • Toasted coconut
3 servings of Chocolate Mousse in clear glasses on a long white tray with another serving on a white plate in the background

How to Make Chocolate Mousse?

You’ll just need a couple of mixing bowls and a big mixing spoon, as well as your electric mixer for making the whipped cream. Now, let’s do this!

Melt the chocolate Place the chocolate in a microwave-safe bowl along with the confectioners’ sugar, vanilla, and salt (if using). Heat the chocolate in a microwave safe bowl for 30 seconds at half power. Stir every interval to ensure even heating. Stir until the chocolate has melted. Stir until smooth. If you prefer, you can do this in a double boiler. Allow the mixture cool for around 10 minutes.

overhead view of melted chocolate mixture in a glass mixing bowl

The cream should be whipped.Place the cream into a large bowl. To beat the cream to stiff peaks, use the electric mixer’s whisk attachment. The cream should form a peak when you lift the whisk from the cream. To reduce splatters, you should start at medium speed and then increase to medium-high after about a minute.

overhead view of whipped cream in a glass mixing bowl and melted chocolate mixture in another glass mixing bowl

Fold the whipped topping into the chocolate mixture.Fold the chocolate mixture into a quarter cup of the whipped topping. This helps to loosen the chocolate mixture and makes it easier for you to add the rest. Next, add the remaining whipped milk and fold it into the chocolate until well combined. Do not overmix the whipped cream, as it will lose its fluffy texture.

Serve or chill The Chocolate Mousse can be made immediately after mixing it or kept covered in the refrigerator until ready to serve. If you’re dividing into individual servings, divide them among 4 to 6 small glasses or bowls. When it’s time to serve, add any toppings you like.

overhead view of three servings of Chocolate Mousse topped with sweetened whipped cream and Oreo cookie crumbs

Tips for Success

  • Use high quality chocolate.This was already mentioned above, but it is worth repeating. You won’t get a good result without using good chocolate. A good quality chocolate baking bar will melt better than chocolate chips.
  • Don’t over-mix.Mix the whipped cream in the chocolate by starting with a small amount and working your way up. This will allow the chocolate mixture to be a little looser so the remaining cream can be mixed more easily and without being over-mixed. Continue to gently fold the remaining cream into the chocolate, using as few twists as possible. For a thorough mixing, I recommend using a flexible spatula.
  • Dress them up!I love to serve this Chocolate Mousse with individual glasses. It makes a beautiful presentation. Portion when you’re done mixing, cover, and refrigerate. You can pipe the mousse in the glasses if you’re feeling ambitious, but I just spoon it into my glasses and spread it evenly. Then you just have to grab them out of the refrigerator when it’s time to serve. For more topping ideas, see the ingredients discussion.
a serving of Chocolate Mousse with a spoon sticking out of it and more servings in the background

How to store leftovers

Cover and place in the refrigerator. If you’re serving with toppings, they may hold up better aesthetically if you wait to add toppings until it’s time to serve. It can be kept in the refrigerator for up to 5 days. However, it will be at its best after a day or so.

servings of Chocolate Mousse in clear glasses set on small white plates

 

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