Smooth and velvety with a light texture, this chocolate mousse is made with 4 simple ingredients, no eggs and only a few easy to follow steps! It’s perfect for satisfying chocolate cravings with minimal effort.
Why I Love This Recipe
- Easy to make: This easy chocolate mousse recipe may have a fancy French name, but it’s a no-bake dessert that requires only 5 minutes prep, no raw eggs and no fancy techniques!
- Simple ingredients: Only 4 ingredients are needed plus a pinch of salt!
- Intense chocolate flavor: Rich chocolate with whipping cream and powdered sugar combines together for incredible decadence in each bite.
- Light texture: Smooth and creamy plus light and velvety with the best fluffy texture.
How to Make Chocolate Mousse
Melt chocolate: In a microwave-safe bowl, melt the chocolate chips and 1/4 cup heavy cream in the microwave using 20-second intervals until the chocolate is smooth and melted. Chill for 5 minutes.
Whip cream and add chocolate: In a separate chilled bowl using an electric mixture, whip the heavy whipping cream, sugar, vanilla and a pinch of salt until soft stiff peaks form. Gently fold cooled chocolate mixture into the whipped cream.
Chill and serve: Divide the chocolate mousse mixture into serving dishes. Cover with plastic wrap and refrigerate for at least 2 hours. Once mousse is set, garnish and serve immediately or let sit outside the fridge for 10 minutes for a softer texture.
- Chocolate chips: Try dark chocolate chips, bittersweet chocolate chips or a combination of chocolate chips. I like to use a good quality chocolate for the best chocolate mousse.
- Chopped chocolate bar: Skip the chocolate chips and use chopped chocolate bar instead.
- Double the whipped cream: Double the ingredients used in step 2 to make homemade whipped cream to top your chocolate mousse.
- Adjust sugar: For a less sweet chocolate mousse use 1-2 Tablespoons chocolate mousse for a sweeter version use 3-4 Tablespoons.
- Garnish: Finish with a dollop of whipped cream, chocolate shavings, fresh berries, chopped almonds, coconut flakes or even crushed peppermint candies.
- Extract: For a different flavor, try peppermint extract for a festive holiday flair or add coconut extract to the whipped cream for a variation.
- Serving: Serve the mousse in fancy glasses, champagne flutes or small bowls. Serving them in mini-cups like an espresso cup is a great idea for a party!
Chocolate mousse is best served on the first day you make it, but it will store well in the refrigerator for up to 3 days. It may lose some of the whipped volume but will still taste amazing.
Chocolate Mousse Recipe
- 1 cup semi-sweet chocolate chips
- 1 cup heavy whipping cream , divided
- 3-4 Tablespoons powdered sugar
- dash vanilla extract
- pinch of salt
For serving: whipped cream & chocolate shavings
- In a microwave-safe bowl, melt the chocolate chips and 1/4 cup heavy cream in the microwave using 20-second intervals. Stir well after each interval until the chocolate is smooth and completely melted. Be careful not to overheat the chocolate. Place in the refrigerator for 5 minutes.
- In a separate chilled bowl, whip the heavy whipping cream, sugar, vanilla and a pinch of salt until soft peaks form. I liked to use an electric hand mixer.
- Once the melted chocolate is at room temperature, gently fold into the whipped cream. Make sure to do this gently to maintain the light and airy texture of the mousse.
- Divide the chocolate mousse mixture into serving glasses or bowls. Cover them with plastic wrap and refrigerate for at least 2 hours, or until the mousse is set.
- Once the mousse is set, remove from the refrigerator. If you'd like it softer, leave out about 10 minutes before serving. When ready to serve, top with a dollop of whipped cream and some chocolate shavings.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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