Easy Chocolate Mousse Recipe – Creamy Homemade Dessert

Last Updated on 6 months ago by Neha Deshmukh

Easy Chocolate Mousse Recipe – Creamy Homemade Dessert

Hey everyone! If you’re anything like me, you have a serious sweet tooth. And honestly, is there anything more satisfying than a rich, creamy chocolate mousse? I first made this recipe years ago when I was craving something decadent but didn’t want to spend hours in the kitchen. It’s been a family favourite ever since! This easy chocolate mousse recipe is perfect for a special occasion or just a little self-care treat. Let’s get started, shall we?

Why You’ll Love This Recipe

This chocolate mousse is seriously dreamy. It’s unbelievably smooth, intensely chocolatey, and surprisingly simple to make. No fancy equipment needed! Plus, it’s a guaranteed crowd-pleaser. Whether you’re hosting a dinner party or just want a little something sweet after dinner, this mousse will definitely hit the spot. It’s the perfect balance of richness and lightness – not too heavy, just pure chocolate bliss.

Ingredients

Here’s what you’ll need to whip up this delightful dessert:

• 1 ½ cups (360ml) whipping cream
• 1 cup (240ml) milk
• 4 tbsp (50g) sugar
• 3 tbsp (25g) cocoa powder
• 1 tsp (5ml) vanilla extract

Ingredient Notes

Let’s talk ingredients for a sec! Using good quality ingredients really makes a difference in this recipe.

• Cocoa Powder: I highly recommend using a good quality Dutch-processed cocoa powder. It has a smoother, less acidic flavour that really shines through. You can find it in most supermarkets these days.
• Whipping Cream: You need to use whipping cream with at least 30% milk fat for it to whip up properly. Otherwise, you’ll end up with a soupy mess! I usually go for 35% – it gives the mousse a lovely, stable texture.
• Vanilla Extract: Don’t skimp on the vanilla! A good quality vanilla extract adds so much depth of flavour. You can even use vanilla bean paste if you’re feeling fancy. I sometimes use a tiny splash of rose water instead for a subtle floral note – my grandmother’s secret!

Step-By-Step Instructions

Alright, let’s get cooking! It’s easier than you think.

1. In a saucepan, combine the milk, sugar, and cocoa powder. Cook over low heat, stirring constantly, until the cocoa powder is completely dissolved and the mixture thickens just slightly. Don’t let it boil!
2. Remove the saucepan from the heat and stir in the vanilla extract. Let the chocolate mixture cool to room temperature. This is important – you don’t want to melt the whipped cream later.
3. While the chocolate mixture is cooling, whip the whipping cream in a separate bowl until soft peaks form. You can use a hand mixer or a stand mixer for this. Be careful not to overwhip!
4. Gently fold the cooled chocolate mixture into the whipped cream. Do this in a few additions, being careful not to deflate the cream. We want to keep it light and airy.
5. Pour the mousse mixture into a freezer-safe container. I like to use a loaf pan or individual ramekins.
6. Freeze for about 2 hours. Then, take it out and give it a good whisk to break up any ice crystals. This step is key for a super smooth texture! Return to the freezer.
7. Freeze overnight, or until firm. Before serving, let it sit at room temperature for about 5 minutes to soften slightly. Then, scoop and enjoy!

Expert Tips

Here are a few little tricks I’ve learned over the years:

• Don’t rush the cooling process! A warm chocolate mixture will melt the whipped cream.
• Folding is key. Be gentle! You want to combine the mixtures without losing all the air in the whipped cream.
• Whisking after the initial freeze is a game-changer. Trust me on this one.

Variations

Want to switch things up? Here are a few ideas:

• Dairy-Free/Vegan: Substitute the whipping cream and milk with full-fat coconut cream. It adds a lovely coconut flavour that complements the chocolate beautifully.
• Sugar-Free: Use a sugar substitute like erythritol or stevia. Adjust the amount to your taste.
• Dark Chocolate vs. Milk Chocolate: For a richer, more intense flavour, use dark cocoa powder. If you prefer a milder taste, stick with milk chocolate cocoa powder.
• Quick Chilled Mousse: If you’re short on time, you can skip the freezing and just chill the mousse in the fridge for at least 4 hours. It won’t be quite as firm, but it’s still delicious!

Serving Suggestions

This mousse is amazing on its own, but here are a few ideas to take it to the next level:

• Top with fresh berries (raspberries and strawberries are my favourites!).
• Drizzle with a little chocolate sauce.
• Garnish with a sprinkle of cocoa powder or shaved chocolate.
• Serve with a side of crunchy biscotti for dipping.

Storage Instructions

Leftover mousse can be stored in an airtight container in the freezer for up to a month. Just let it thaw slightly before serving.

FAQs

Let’s answer some common questions:

• Is this mousse best served immediately? Not necessarily! It’s actually better after it’s had a chance to firm up in the freezer.
• Can I make this mousse ahead of time? Absolutely! You can make it a day or two in advance and store it in the freezer.
• What’s the best way to soften the mousse if it’s too hard? Just let it sit at room temperature for a few minutes.
• Can I add coffee to this mousse? Yes! Add a teaspoon of instant coffee powder to the milk and cocoa powder mixture for a mocha flavour.
• What type of cocoa powder works best? Dutch-processed cocoa powder is my go-to, but you can use natural cocoa powder if that’s what you have on hand.