Easy Chocolate Mousse Recipe

Introduction

Chocolate mousse is a classic dessert that’s rich, creamy, and surprisingly easy to make at home. This recipe combines melted chocolate with whipped cream to create a light, airy treat perfect for any occasion.

Ingredients

• 1 cup chocolate chips (semisweet recommended)
• ½ cup heavy whipping cream (for melting chocolate)
• ⅔ cup chilled heavy whipping cream (for whipping)
• 1-2 tablespoons powdered sugar
• ¼ teaspoon pure vanilla extract (optional)

Instructions

1. Step 1: In a large bowl, heat the chocolate chips and ½ cup of heavy whipping cream until the chocolate is melted and the mixture is smooth. Microwave in 20-second increments, stirring well between each, until fully melted. Set aside and let cool to room temperature, stirring occasionally (about 15 minutes).
2. Step 2: In a mixer fitted with a whisk attachment, beat the ⅔ cup of chilled heavy whipping cream with the powdered sugar and vanilla extract until stiff peaks form. Transfer the whipped cream to the refrigerator while the chocolate cools.
3. Step 3: Gently fold the whipped cream into the cooled melted chocolate using a rubber or silicone spatula. Combine fully without deflating the mixture.
4. Step 4: Divide the mousse into individual serving dishes and chill for at least 2 hours. For a firmer texture, keep it colder longer; for a softer mousse, let it sit at room temperature about 15 minutes before serving.

Tips & Variations

• Use good-quality chocolate chips or chopped chocolate for the best flavor.
• For extra richness, add a pinch of espresso powder to the melted chocolate.
• Top the mousse with fresh berries or a dollop of whipped cream before serving.
• If you want a lighter mousse, you can fold in some whipped egg whites for extra airiness.

Storage

Store the mousse covered in the refrigerator for up to 3 days. If it becomes too firm, allow it to sit at room temperature for 10 to 15 minutes before serving to soften slightly. Do not freeze, as this can affect texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk or white chocolate instead of semisweet?

Yes, you can substitute milk or white chocolate, but keep in mind the mousse will be sweeter and the texture slightly different. Adjust the powdered sugar accordingly.

Can I make the mousse ahead of time?

Absolutely. This mousse holds well in the refrigerator for up to three days, making it a great make-ahead dessert for gatherings.

Easy Chocolate Mousse Recipe

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★★★★★

4.6 from 146 reviews

A simple and luscious Easy Chocolate Mousse recipe made with melted chocolate chips and whipped heavy cream, delivering a rich, airy dessert perfect for any occasion. This no-bake mousse comes together quickly using basic ingredients and a few simple steps.

• Author: Kai
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 2 hours 15 minutes
• Yield: 4 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Chocolate Base

• 1 cup semisweet chocolate chips
• ½ cup heavy whipping cream (for melting chocolate chips)

Whipped Cream

• ⅔ cup chilled heavy whipping cream (for whipping)
• 1–2 tablespoons powdered sugar
• ¼ teaspoon pure vanilla extract (optional)

Instructions

1. Melt the Chocolate: In a large bowl, combine the chocolate chips and ½ cup of heavy whipping cream. Heat the mixture in the microwave in 20-second increments, stirring thoroughly after each until the chocolate is fully melted and smooth. Set the mixture aside to cool to room temperature, stirring occasionally for about 15 minutes.
2. Whip the Cream: Using a hand mixer or stand mixer fitted with a whisk attachment, beat ⅔ cup of chilled heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form. Once whipped, place the whipped cream in the refrigerator to keep chilled until the chocolate mixture has cooled.
3. Fold the Mixtures: Gently fold the whipped cream into the cooled melted chocolate using a rubber or silicone spatula, combining them carefully to maintain the airy texture. Transfer the finished mousse into individual serving dishes.
4. Chill and Serve: Refrigerate the mousse for at least 2 hours to allow it to set and firm up. For a softer mousse texture, remove from the refrigerator and let it sit at room temperature for about 15 minutes before serving.

Notes

• Use a rubber or silicone spatula to gently fold the whipped cream into the chocolate, keeping the mixture light and airy.
• If desired, reserve some whipped cream for topping the mousse just before serving.
• Chilling the mousse longer will result in a firmer texture, while a shorter chill or room temperature serving will be softer.
• Microwave heating times may vary; watch closely to avoid burning the chocolate.

Keywords: Chocolate mousse, easy dessert, no bake chocolate mousse, whipped cream dessert, chocolate chips mousse