Easy Chocolate Mousse Recipe

Introduction

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

Ingredients

• 1 cup chocolate chips (semisweet recommended)
• ½ cup heavy whipping cream (for melting chocolate)
• ⅔ cup chilled heavy whipping cream (for whipping)
• 1-2 tablespoons powdered sugar
• ¼ teaspoon pure vanilla extract (optional)

Instructions

1. Step 1: In a large bowl, combine the chocolate chips and ½ cup heavy cream. Heat the mixture in the microwave in 20-second increments, stirring well between each, until the chocolate is fully melted and smooth. Set aside to cool to room temperature, stirring occasionally (about 15 minutes).
2. Step 2: Using a hand mixer or stand mixer with the whisk attachment, beat the chilled ⅔ cup heavy cream with powdered sugar and vanilla extract until stiff peaks form. Place the whipped cream in the refrigerator while the chocolate cools.
3. Step 3: Gently fold the whipped cream into the melted chocolate using a rubber or silicone spatula. Combine fully but carefully to maintain the airy texture.
4. Step 4: Spoon the combined mousse into individual serving dishes and refrigerate for at least 2 hours. For a firmer texture, chill longer. To soften before serving, let sit at room temperature for about 15 minutes.

Tips & Variations

• Use high-quality chocolate chips or chopped chocolate for the best flavor.
• For extra richness, add a pinch of espresso powder to the melted chocolate.
• Garnish with fresh berries, shaved chocolate, or a dollop of whipped cream for an elegant touch.
• If you prefer a lighter mousse, reduce the amount of chocolate slightly and increase the whipped cream.

Storage

Store the mousse covered in the refrigerator for up to 3 days. It’s best served chilled but can be softened at room temperature for 15 minutes before serving. Avoid freezing, as the texture may become grainy when thawed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chocolate mousse ahead of time?

Yes, it can be prepared up to 2 days in advance and stored in the refrigerator until ready to serve.

What if I don’t have a mixer to whip the cream?

You can whip cream by hand using a whisk, but it will take more time and effort. Make sure the cream is very cold to help it whip better.

Easy Chocolate Mousse Recipe

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★★★★★

4.8 from 69 reviews

A simple and decadent Easy Chocolate Mousse recipe made with melted semisweet chocolate chips and whipped heavy cream. This no-bake dessert is light, airy, and perfect for satisfying your chocolate cravings with minimal ingredients and effort.

• Author: Rico
• Prep Time: 10 minutes
• Cook Time: 0 minutes (microwave melting only)
• Total Time: 2 hours 25 minutes
• Yield: 4 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Chocolate Base

• 1 cup semisweet chocolate chips
• ½ cup heavy whipping cream (for melting chocolate chips)

Whipped Cream

• ⅔ cup chilled heavy whipping cream (for whipping)
• 1–2 tablespoons powdered sugar
• ¼ teaspoon pure vanilla extract (optional)

Instructions

1. Melt Chocolate: In a large bowl, combine the chocolate chips and ½ cup of heavy whipping cream. Heat the mixture in the microwave in 20-second increments, stirring well between each, until the chocolate is completely melted and smooth. Set aside to cool to room temperature, stirring occasionally. This should take about 15 minutes.
2. Whip Cream: In a mixing bowl fitted with a whisk attachment, beat the ⅔ cup of chilled heavy whipping cream with powdered sugar and vanilla extract (if using) until stiff peaks form. Once whipped, place the bowl in the refrigerator to keep cool while the chocolate mixture finishes cooling.
3. Combine and Fold: Using a rubber or silicone spatula, gently fold the whipped cream into the cooled melted chocolate mixture. Be careful to combine fully without deflating the whipped cream to maintain a light and airy texture.
4. Chill and Serve: Divide the mousse into individual serving dishes and refrigerate for at least 2 hours to set. For a firmer mousse, keep it chilled longer. For a softer texture, let the mousse sit at room temperature for about 15 minutes before serving.

Notes

• Ensure the chocolate mixture is cooled to room temperature before folding in the whipped cream to prevent melting it.
• Use chilled heavy cream for whipping to achieve better volume and stiffness.
• If desired, reserve some whipped cream to use as a topping when serving.
• This mousse can be stored covered in the refrigerator for up to 3 days.

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