Easy Chocolate Mousse
This easy chocolate mousse is rich, creamy and full of deep chocolate flavour, yet it only needs a few simple ingredients. It is an impressive make-ahead dessert that takes about 20 minutes to prepare.
Equipment
- Medium microwave-safe bowl or heatproof bowl
- Large mixing bowl
- Electric hand mixer or stand mixer
- Rubber spatula
- Measuring cups and measuring spoons
- Sharp knife and cutting board for chopping the chocolate
- Individual dessert glasses, ramekins or one serving bowl
- Plastic wrap or airtight lids for chilling and storing
Ingredients
- 7 oz semi-sweet chocolate or dark chocolate, finely chopped
- 2 cups heavy whipping cream cold and divided
- 1 teaspoon vanilla extract
- 1 Pinch salt
- Chocolate shavings or fresh berries for serving
Instructions
- Melt the chocolate: Place the chopped chocolate and ½ cup of the whipping cream in a microwave-safe bowl. Microwave in 20-second intervals, stirring after each one, until smooth. Let it cool for about 10 minutes. It should still be fluid but not hot.
- Whip the cream: Pour the remaining 1½ cups of cold whipping cream into a large bowl. Add the vanilla and salt. Beat with an electric mixer until soft peaks form. Do not whip it too stiff—the mousse will be lighter when the cream is still soft and fluffy.
- Lighten the chocolate: Stir about one-third of the whipped cream into the cooled chocolate mixture. This makes the chocolate easier to fold into the remaining cream.
- Fold everything together: Gently fold the chocolate mixture into the remaining whipped cream using a rubber spatula. Stop as soon as the mousse is evenly chocolatey and no white streaks remain.
- Chill: Spoon the chocolate mousse into individual dessert glasses or one large serving bowl. Refrigerate for at least 2 hours, or until softly set.
- Serve: Top with chocolate shavings, berries or a small spoonful of whipped cream.
For the lightest, creamiest easy chocolate mousse, let the melted chocolate cool until it is just slightly warm before folding it into the whipped cream. If the chocolate is too hot, it can melt the cream and make the mousse runny. If it becomes too cool, it may form small chocolate bits. A gentle, slow fold gives this homemade eggless chocolate mousseits smooth, airy texture.
Notes
- Use good-quality semi-sweet or dark chocolate for the best flavour. Since chocolate is the star of this easy chocolate mousse recipe, the quality really does make a difference.
- Chop the chocolate into small, even pieces so it melts quickly and smoothly without overheating.
- Let the melted chocolate cool for about 10 minutes before folding it into the whipped cream. It should feel slightly warm, not hot.
- Keep the heavy whipping cream cold until you are ready to use it. Cold cream whips more easily and gives the mousse a lighter texture.
- Whip the cream only until soft peaks form. If it becomes too stiff, the finished homemade chocolate mousse may feel dense instead of silky.
- Stir a small amount of whipped cream into the chocolate first. This loosens the chocolate mixture and makes it much easier to fold into the remaining cream.
- Fold gently with a rubber spatula. A few slow turns from the bottom of the bowl are better than vigorous stirring, which can knock out the air.
- Chill the mousse for at least 2 hours before serving. The texture becomes smoother and more settled as it rests.
- This recipe makes about six small servings. Chocolate mousse is rich, so smaller dessert glasses usually work well.
- Add whipped cream, fresh berries or chocolate shavings just before serving for the freshest appearance.
- This eggless chocolate mousse can be made one day ahead and stored covered in the refrigerator until needed.
Nutrition
Serving: 1servingCalories: 463kcalCarbohydrates: 20gProtein: 4gFat: 41gSaturated Fat: 26gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.03gCholesterol: 92mgSodium: 31mgPotassium: 264mgFiber: 3gSugar: 15gVitamin A: 1183IUVitamin C: 0.5mgCalcium: 73mgIron: 2mg
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