This easy chocolate mousse is a rich, airy dessert that's surprisingly simple to make. With just a few ingredients and minimal effort, I can create a decadent treat that's perfect for any occasion.
Why I Love This Recipe
I adore this chocolate mousse because it's both indulgent and effortless. The combination of melted chocolate and whipped cream creates a luscious texture that's hard to resist. Plus, it's a make-ahead dessert, which means I can prepare it in advance and have a stunning treat ready to impress my guests.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- 8 ounces semisweet baking chocolate, chopped (I prefer high-quality chocolate for the best flavor)
- 2 cups heavy whipping cream, divided
- ¼ teaspoon instant espresso powder (optional, but it enhances the chocolate flavor)
- 2 tablespoons powdered sugar
- ¾ teaspoon cornstarch or arrowroot powder
- 1 teaspoon vanilla extract (clear vanilla extract keeps the whipped cream whiter)
- Chocolate shavings, for garnish (optional)
Directions
- In a small saucepan, I combine the chopped chocolate and 1 cup of heavy whipping cream. I heat it over low heat, stirring often, until the chocolate is completely melted and the mixture is steaming. I make sure not to let it boil. Alternatively, I can melt the chocolate and cream in the microwave in 30-second increments at 50% power, stirring in between.
- I whisk in the instant espresso powder, if using, and set the chocolate mixture aside to cool to room temperature, stirring occasionally.
- In a mixing bowl, I whip the remaining 1 cup of heavy whipping cream until soft peaks form.
- I add the powdered sugar, cornstarch, and vanilla extract to the whipped cream and continue to whip until firm, but not stiff, peaks form.
- I take 1 cup of the whipped cream mixture and gently fold it into the cooled chocolate mixture just until combined. I’m careful not to over-mix; it's okay to have some lighter streaks in the mousse.
- I spoon the chocolate mousse into 4 to 6 (3 to 4-ounce) serving glasses or ramekins and place them in the refrigerator to chill for at least 2 hours, or overnight.
- I continue to beat the remaining whipped cream mixture until stiff peaks form. This will be used to top the mousse before serving. I cover the whipped cream and refrigerate it until ready to serve.
- To serve, I top each mousse cup with a generous dollop of the remaining whipped cream and some chocolate shavings.
Servings and Timing
This recipe yields 4 to 6 servings, depending on the size of the serving glasses or ramekins I use. The preparation time is about 10 minutes, and the mousse needs to chill for at least 2 hours before serving.
Variations
- For a mocha flavor, I add more instant espresso powder to the chocolate mixture.
- To make it dairy-free, I use coconut cream instead of heavy whipping cream.
- I sometimes fold in crushed cookies or nuts for added texture.
- For a fruity twist, I layer the mousse with fresh berries.
Storage and Reheating
I store the chocolate mousse in the refrigerator, covered, for up to 3 days. I don't recommend freezing it, as the texture may change. Reheating isn't necessary; I serve it chilled.
FAQs
How can I make this mousse ahead of time?
I prepare the mousse and refrigerate it in serving glasses or ramekins. I whip the topping cream and store it separately. Just before serving, I top the mousse with the whipped cream and garnish.
Can I use milk chocolate instead of semisweet?
Yes, I can use milk chocolate for a sweeter mousse. However, I might want to reduce the powdered sugar slightly to balance the sweetness.
What can I use if I don't have instant espresso powder?
If I don't have instant espresso powder, I simply omit it. The mousse will still be delicious, just without the subtle coffee undertone.
How do I achieve the perfect mousse texture?
I make sure to fold the whipped cream gently into the cooled chocolate mixture. Over-mixing can deflate the mousse, while under-mixing can leave streaks.
Can I double the recipe?
Absolutely! I double the ingredients and follow the same steps. I ensure I have enough serving glasses or ramekins ready.
Conclusion
This easy chocolate mousse is a go-to dessert for me when I want something rich, elegant, and simple to prepare. Its velvety texture and deep chocolate flavor make it a favorite among my family and friends. Whether I'm hosting a dinner party or just craving something sweet, this mousse never disappoints.
Easy Chocolate Mousse Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 2 hours 15 minutes
- Yield: 4 to 6 servings
- Category: Dessert
- Method: Chilled
- Cuisine: French
- Diet: Vegetarian
Description
A rich, airy chocolate mousse that's easy to make with just a few ingredients. Perfect for an elegant yet simple dessert.
Ingredients
- 8 ounces semisweet baking chocolate, chopped
- 2 cups heavy whipping cream, divided
- ¼ teaspoon instant espresso powder (optional)
- 2 tablespoons powdered sugar
- ¾ teaspoon cornstarch or arrowroot powder
- 1 teaspoon vanilla extract
- Chocolate shavings, for garnish (optional)
Instructions
- In a small saucepan, combine the chopped chocolate and 1 cup of heavy whipping cream. Heat over low, stirring often until melted and steaming. Do not boil. Alternatively, microwave in 30-second increments at 50% power, stirring in between.
- Whisk in the instant espresso powder if using, and let the mixture cool to room temperature, stirring occasionally.
- In a mixing bowl, whip the remaining 1 cup of heavy whipping cream until soft peaks form.
- Add powdered sugar, cornstarch, and vanilla extract. Continue whipping until firm but not stiff peaks form.
- Fold 1 cup of the whipped cream mixture into the cooled chocolate mixture until just combined.
- Spoon the mousse into 4 to 6 serving glasses or ramekins and refrigerate for at least 2 hours or overnight.
- Continue to beat the remaining whipped cream mixture until stiff peaks form. Cover and refrigerate until ready to serve.
- Top each mousse with a dollop of whipped cream and chocolate shavings before serving.
Notes
- Use high-quality chocolate for best results.
- Do not overmix the mousse to maintain its airy texture.
- Mousse can be prepared a day ahead for convenience.
- Store in the fridge for up to 3 days; do not freeze.
Nutrition
- Serving Size: 1 serving (based on 6 servings)
- Calories: 420
- Sugar: 18g
- Sodium: 35mg
- Fat: 34g
- Saturated Fat: 21g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 90mg
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