Chocolate Mousse Recipe

Introduction

Chocolate mousse is a rich and airy dessert that melts in your mouth with every bite. This easy recipe combines smooth melted chocolate with whipped cream to create a light, decadent treat perfect for any occasion.

Ingredients

• 4 oz semi-sweet chocolate baking bar
• 1 tsp Dutch processed cocoa powder
• 60 ml (1/4 cup) water
• 1/2 tsp vanilla
• 237 ml (1 cup) heavy cream
• 12 g (1 tbsp) granulated sugar
• Pinch of table salt (or 1/8 tsp kosher salt)
• Whipped cream, chocolate shavings, and caramel for garnish (optional)

Instructions

1. Step 1: Roughly chop the chocolate and place it in a medium bowl. Melt it in the microwave in 20 to 30 second intervals, stirring between each until smooth. Set aside.
2. Step 2: Bring the water to a boil. Add it to the cocoa powder and whisk until combined.
3. Step 3: Whisk the cocoa mixture into the melted chocolate until smooth. Add the vanilla extract and whisk again.
4. Step 4: In a separate bowl, whip the heavy cream with sugar and salt until soft peaks form.
5. Step 5: Add one-quarter of the whipped cream to the chocolate mixture and stir gently to lighten the chocolate.
6. Step 6: Add the remaining whipped cream in two additions, folding gently each time. Use a spatula to fold by scooping from the center bottom of the bowl and lifting over the top, turning the bowl as you go until the mixture is smooth and evenly combined.
7. Step 7: Spoon the mousse into serving cups. Cover and refrigerate for at least 3 hours, or until set and chilled.
8. Step 8: Before serving, garnish with whipped cream, chocolate shavings, or caramel if desired.

Tips & Variations

• Use high-quality chocolate for the best flavor and smooth texture.
• For a dairy-free version, substitute the heavy cream with coconut cream and ensure the chocolate is dairy-free.
• Fold the whipped cream gently to keep the mousse light and airy.
• Add a splash of your favorite liqueur, like Grand Marnier or Kahlúa, to the chocolate mixture for an adult twist.

Storage

Store the chocolate mousse covered in the refrigerator for up to seven days. Keep it well covered to prevent it from absorbing other odors. When ready to serve, you can let it sit at room temperature for a few minutes to soften slightly, but it is best enjoyed chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make chocolate mousse ahead of time?

Yes, chocolate mousse can be made up to a week in advance and stored in the refrigerator. Just cover it tightly to maintain freshness.

How do I know when the whipped cream has reached soft peaks?

Soft peaks hold their shape when you lift the whisk but the tips gently fall over. This stage is perfect for folding into the chocolate to keep the mousse light.

Chocolate Mousse Recipe

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★★★★★

4.9 from 95 reviews

This rich and creamy Chocolate Mousse combines melted semi-sweet chocolate with whipped heavy cream and a touch of cocoa powder to create a light, airy dessert that’s perfect for any occasion. With a smooth texture and decadent flavor, it’s easy to make and impressive to serve.

• Author: Mila
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 3 hours 20 minutes
• Yield: 4 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: French
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 4 oz semi-sweet chocolate baking bar
• 1 tsp Dutch processed cocoa powder
• 60 ml (1/4 cup) water
• 1/2 tsp vanilla extract
• 237 ml (1 cup) heavy cream
• 12 g (1 tablespoon) granulated sugar
• Pinch of table salt (or 1/8 tsp kosher salt)

Optional Garnishes

• Whipped cream
• Chocolate shavings
• Caramel
• Fresh berries

Instructions

1. Melt Chocolate: Roughly chop the semi-sweet chocolate and place it in a medium bowl. Microwave in 20 to 30-second intervals, stirring well between each interval until completely melted. Set aside to cool slightly.
2. Prepare Cocoa Mixture: Bring the water to a boil, then whisk it together with the Dutch processed cocoa powder until smooth and fully combined.
3. Combine Chocolate and Cocoa: Whisk the cocoa mixture into the melted chocolate until evenly incorporated. Add the vanilla extract and whisk again to blend all flavors.
4. Whip Cream: In a separate bowl, whip the heavy cream with granulated sugar and salt until soft peaks form, meaning the cream holds shape but still has a smooth, billowy texture.
5. Lighten Chocolate Mixture: Add about one-quarter of the whipped cream to the chocolate mixture and stir thoroughly to lighten the chocolate base, making it easier to fold in the rest of the cream.
6. Fold in Remaining Cream: Gently fold the remaining whipped cream into the chocolate using a spatula. Use a folding technique by scooping from the center of the bowl underneath the mixture and bringing it over the top in quarter turns, repeating until fully blended without deflating the cream.
7. Chill the Mousse: Spoon or pour the mousse into serving cups or bowls. Cover and refrigerate for at least 3 hours to set properly. The mousse can be stored in the refrigerator for up to seven days.
8. Garnish and Serve: Before serving, garnish with optional whipped cream, chocolate shavings, caramel drizzle, or fresh berries to enhance presentation and flavor.

Notes

• Use good quality semi-sweet chocolate for best flavor and smooth texture.
• Be careful not to overmix when folding whipped cream; maintain the airy consistency for a light mousse.
• Allow the mousse to chill long enough to develop its signature firmness and flavor depth.
• Microwaving chocolate in short bursts prevents burning and ensures even melting.
• Storing mousse overnight enhances flavor melding but can be enjoyed after minimum chilling time.

Keywords: chocolate mousse, easy dessert, creamy chocolate dessert, no-bake chocolate mousse, whipped cream dessert