Easy Chocolate Mousse Recipe – Creamy & Rich Dessert

Last Updated on 2 months by Neha Deshmukh

Easy Chocolate Mousse Recipe – Creamy & Rich Dessert

Hey everyone! If you’re anything like me, you have those days where you need chocolate. Like, really need it. And while a chocolate bar is great in a pinch, sometimes you want something a little more…special. That’s where this easy chocolate mousse comes in. It’s unbelievably creamy, rich, and surprisingly simple to make. I first made this when I was craving something decadent but didn’t want to spend hours in the kitchen, and it’s been a go-to ever since!

Why You’ll Love This Recipe

This chocolate mousse is the perfect dessert for so many reasons. It requires just a handful of ingredients, takes only about 5 minutes of active work, and delivers maximum chocolatey goodness. Plus, it’s naturally gluten-free! It’s elegant enough for a dinner party, but easy enough to whip up for a weeknight treat. Honestly, what’s not to love?

Ingredients

Here’s what you’ll need to make this dreamy mousse:

• 1 cup (240ml) whipping cream
• ¾ cup (150g) semi-sweet chocolate chips

Ingredient Notes

Let’s talk ingredients for a sec. The quality of your chocolate really shines through here, so I recommend using good quality semi-sweet chocolate chips. I prefer using a brand with a higher cocoa percentage for a richer flavour.

And please, please use heavy whipping cream! It needs that high fat content to whip up properly and give you that light, airy texture. Anything less and you might end up with a soupy mess – trust me, I’ve been there! (Around 30-35% fat content is ideal).

Step-By-Step Instructions

Alright, let’s get to the fun part!

1. First, we’re going to melt the chocolate. The double boiler method is my favourite – it’s gentle and prevents burning. Place a heatproof bowl over a pot of simmering water (make sure the bottom of the bowl doesn’t touch the water!), and add your chocolate chips. Stir constantly until everything is smooth and glossy.
2. While the chocolate is melting, let’s chill that mixing bowl! Pop it in the freezer for about 10 minutes. A cold bowl helps the cream whip up faster and hold its shape. Then, pour in your whipping cream and, using a hand mixer (or a stand mixer if you’re feeling fancy!), whip it until stiff peaks form. You should be able to turn the bowl upside down without the cream falling out!
3. Now for the magic! Gently fold the melted chocolate into the whipped cream using a spatula. Be careful not to overmix – you want to keep all that lovely air in there. Just combine until everything is evenly incorporated.
4. Divide the mousse mixture into your serving glasses. I like to use small, pretty glasses for an elegant touch. Cover them with cling wrap (pressing it directly onto the surface of the mousse to prevent a skin from forming) and refrigerate for at least an hour, or even better, overnight.
5. Before serving, top with a dollop of sweetened whipped cream and some chocolate shavings. A sprinkle of cocoa powder also looks lovely!

Expert Tips

• Don’t skip chilling the bowl! It really makes a difference in how well the cream whips.
• Be gentle when folding in the chocolate. Overmixing will deflate the mousse.
• For a super smooth mousse, you can pass the melted chocolate through a fine-mesh sieve before adding it to the cream.

Variations

This recipe is a great base for experimenting! Here are a few ideas:

• Dark Chocolate Variation: My husband loves this one! Substitute the semi-sweet chocolate chips with ¾ cup (150g) of dark chocolate chips. It’s a little less sweet and a lot more intense.
• Vegan Chocolate Mousse Adaptation: My friend, who’s vegan, swears by using chilled full-fat coconut cream instead of whipping cream. Make sure to only use the thick, solid part of the coconut cream.
• Sugar-Free Option: Use sugar-free chocolate chips and a sugar substitute like erythritol or stevia to sweeten the whipped cream.
• Individual Serving Size Adjustments: Easily halve or double the recipe depending on how many servings you need. This recipe is super flexible!

Serving Suggestions

This mousse is delicious on its own, but it’s even better with a few accompaniments. Try serving it with:

• Fresh berries (raspberries and strawberries are my favourites!)
• A sprinkle of chopped nuts
• A biscotti or a small cookie for dipping

Storage Instructions

Leftover mousse can be stored in an airtight container in the refrigerator for up to 3 days. It might lose a little bit of its airy texture, but it will still be delicious!

FAQs

Let’s answer some common questions:

• Can I make this mousse ahead of time? Absolutely! You can make it up to 24 hours in advance. The flavour actually develops even more overnight.
• What’s the best way to melt chocolate? I always recommend the double boiler method. It’s the most gentle and prevents burning. You can also melt it in the microwave in 30-second intervals, stirring in between.
• Can I use milk chocolate instead of semi-sweet? You can, but it will be much sweeter. You might want to reduce the amount of chocolate slightly.
• How do I prevent the mousse from being grainy? Make sure your chocolate is fully melted and smooth before adding it to the cream. Also, don’t overmix!
• What if my whipped cream doesn’t stiffen? Make sure your cream is very cold, and your bowl is chilled. Also, ensure you’re using heavy whipping cream with a high fat content.

Enjoy! Let me know in the comments if you try this recipe and how it turns out. I love hearing from you all.