Chocolate Mousse Recipe

This silky smooth Chocolate Mousse is made with only four ingredients and three simple steps. No cooking, no fancy techniques, and no eggs.

Behold the easiest Chocolate Mousse in the universe! This recipe comes together so quickly that you’ll be diving into decadent chocolate mousse in no time. You can easily adjust the recipe to feed more or less, based on what you need.

Easy Chocolate Mousse

This silky smooth Chocolate Mousse is made with only four ingredients and three simple steps. You won’t believe how easy it is!

Prep: 10min

Total: 191min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: calories 425 kcal, Carbohydrate 20 g, Protein 3 g, Fat 37 g, Saturated Fat 23 g, Trans Fat 1 g, Cholesterol 97 mg, Sodium 29 mg, Fiber 2 g, Sugar 14 g, servingSize 1 serving

Ingredients:

• 1 cup chocolate chips (I use semisweet)
• ½ cup heavy whipping cream (for melting chocolate chips)
• ⅔ cup chilled heavy whipping cream (for whipping)
• 1 tablespoon powdered sugar
• ¼ teaspoon pure vanilla extract

Instruction:

1. In a large bowl, heat chocolate chips and ½ cup cream until the chocolate is melted and the mixture is smooth. I do this in the microwave in 20 seconds increments, stirring well between each. Set aside to cool to room temperature, stirring occasionally (this took about 15 minutes).
2. In the bowl of a hand mixer or stand mixer fitted with the whisk attachment, beat ⅔ cups chilled cream with powdered sugar and vanilla until stiff peaks form (see note about making extra for topping). Transfer the whipped cream to the refrigerator until the chocolate has cooled to room temperature.
3. Using a rubber/silicone spatula, fold* the whipped cream into the melted chocolate. Once fully combined, transfer the mousse into individual serving dishes and chill for at least 2 hours. The colder it is, the more firm it will be. If you’d like it softer you can leave it at room temperature for about 15 minutes before serving.

Chocolate Mousse

This classic chocolate mousse is light yet intensely chocolate. Don’t be fooled by the French name — it’s quick and easy to make!

Prep: 20min

Total: 20min

Yield: 6

Nutrition Facts: servingSize , calories 415, Fat 31 g, Carbohydrate 34 g, Protein 5 g, Saturated Fat 19 g, unSaturated Fat , Sugar 31 g, Fiber 2 g, Sodium 55 mg, Cholesterol 163 mg

Ingredients:

• 3 tablespoons unsalted butter
• 6 ounces semisweet chocolate, best quality
• 3 large eggs, at room temperature, yolks and whites separated
• ½ teaspoon cream of tartar
• ¼ cup plus 2 tablespoons sugar
• ½ cup heavy cream, cold
• ½ teaspoon vanilla extract
• ½ cup heavy cream, cold
• 2 teaspoons sugar
• Chocolate shavings

Instruction:

1. Place the butter in a medium microwave-safe bowl. Break the chocolate into small pieces directly into the bowl. Microwave it in 20-second intervals, stirring between each bout of heat, until the chocolate is about 75% melted. Stir, allowing the residual heat in the bowl to melt the chocolate completely. (Alternatively, place the chocolate and butter in a heatproof bowl and place over a saucepan containing about 1 inch of barely simmering water. Stir with a wooden spoon until the chocolate is melted and the mixture is smooth.) Let the mixture cool for a few minutes, then whisk in the egg yolks one at a time, mixing until smooth after each addition. Set aside.
2. In the bowl of a stand mixer or electric hand mixer, beat the egg whites on medium-high speed until foamy. Add the cream of tartar and beat until soft peaks form (the peaks should be just starting to hold, and will melt back into themselves after a second). Gradually beat in ¼ cup of the sugar and continue beating until stiff peaks form (the peaks will stand straight up when the beaters are lifted from the mixture). Using a large rubber spatula, fold the egg white mixture into the chocolate mixture until uniform. Set aside.
3. In another bowl, beat the heavy cream on medium-high speed until it begins to thicken up. Add the remaining 2 tablespoons of sugar and the vanilla and continue beating until the cream holds medium peaks (when you lift the beaters or whisk out of the bowl, the peaks will slightly droop down, but they won’t lose their shape entirely). Fold the whipped cream into the chocolate mixture. Be sure it is fully incorporated but don’t mix any more than necessary. Divide the mousse between 6 individual glasses, cover, and chill until set, at least 2 hours.
4. Up to a few hours before serving, whip the cream until it begins to thicken up. Add the sugar and whip to medium peaks. Dollop the whipped cream over the mousse and top with chocolate shavings.
5. Make-Ahead Instructions: Mousse can be made up to 1 day ahead of time. Cover with plastic wrap and keep chilled in the refrigerator. Add whipped cream topping and chocolate shavings up to a few hours before serving.
6. Note: Chocolate mousse is made with raw eggs. If that is a concern, try to find pasteurized eggs. Pasteurized eggs have been briefly exposed to heat to destroy any potential bacteria. Whole Foods usually carries them but call your local store to be sure before making a special trip. (Note: eating raw eggs is not advisable for pregnant women, babies, the elderly, or anyone with a compromised immune system.)

3-Ingredient Chocolate Mousse

This 3-Ingredient Chocolate Mousse is light, chocolate-y, smooth and whips up in less than 5 minutes. It’s a perfect dessert for any night of the week!

Prep: 5min

Total: 5min

Serving Size: 1

Nutrition Facts: calories 300 calories, servingSize 1

Ingredients:

• 1 1/2 cups HEAVY whipping cream
• 1/4 cup cocoa powder (dutch preferred), sifted, use 1/3 cup for DARK chocolate flavor
• 1/2 cup powdered sugar, use 1/4 cup for DARK chocolate flavor
• 1/4 teaspoon almond extract, optional

Instruction:

1. In a chilled mixing bowl, begin whipping cream. Whip until frothy and slightly thicken.
2. Add powdered sugar and cocoa powder. Carefully mix until soft peaks form.
3. Add almond extract if desired. Whip until stiff peaks form.
4. Spoon into plastic bag or piping bag with piping tip. Pip into serving bowls or glasses.
5. Enjoy immediately or refrigerate until ready to serve.

The BEST Chocolate Mousse Recipe