This Easy Chocolate Mousse is made by whipping cream and melted chocolate to create an indulgent and fluffy 5 ingredient dessert – no eggs needed!
If you’re looking for an easy Mother’s Day dessert that’ll really impress her, or really, if you just need an easy dessert for a weekday pick-me-up, then look no further than this chocolate mousse recipe!
Why you’ll love this
- Easy. Melt a little chocolate, whip a little cream, fold it together…done!
- Decadent. If you love rich, luxurious desserts that are also light, fluffy, and creamy, then this is the treat for you!
- Versatile. Flavor it with different extracts, serve it alone or as a filling for cake, etc. I love everything about this.
Ingredient notes
- Cream – use anything that has at least 30% fat content. Heavy cream, whipping cream, heavy whipping cream, and double cream are all fine.
- Chocolate Chips – milk, dark, semi-sweet. The choice is yours! You’ll need 1 (12 oz) bag. I used a generic brand and they melted fine. This might work with white chocolate, but I haven’t tested it.
- Chocolate Bar – I like using a baker’s bar, because it melts well, it comes in a 4 oz serving (which is the amount you need) and is affordable. I used semi-sweet.
- Instant Coffee – this is optional, but really enhances the chocolate flavor. It doesn’t make this taste like coffee, in my opinion.
- Vanilla Extract – or vanilla paste, again, this is optional, but adds more flavor.
- Sea Salt – kosher salt or table salt work as well.
Pro tip
Why the combination of chocolate chips and baker’s chocolate? Because we’re using 16 oz heavy cream, we need to use 16 oz chocolate. Baker’s chocolate is more expensive than chocolate chips, so I used 12 oz (1 bag) of chocolate chips and 1 (4 oz) bar of chocolate. This keeps the math simple and the cost low.
How to make
- Pour warm cream over chocolate.
- Whisk together until smooth.
- Whip cream.
- Whip together whipped cream and melted chocolate.
Variations
- White Chocolate. Replace all chocolate with white chocolate and omit the coffee.
- Peanut Butter. Replace the chocolate chips with peanut butter chips OR simply add 1/4 cup (or more) creamy peanut butter to the chocolate before pouring the warm cream on top to melt.
- Peppermint. Add 1/4 teaspoon peppermint or mint extract (plus more to taste) and serve with whipped cream and crushed candy canes or andes mint baking chips.
- Other extracts. Try flavoring with almond extract, maple extract, cake batter, orange, etc.
How to serve
This mousse is great served alone, topped with a dollop of whipped cream, served with fruit, drizzled with salted caramel, or layered into a cake or brownies for a decadent filling or frosting!
Pro tip
Crunch lover? Serve this with crushed cookies or roasted, salted nuts!
How to store
Leftovers will last in a sealed airtight container in the fridge for 2-3 days or in the freezer for 3 months.
To enjoy again, thaw in the fridge for at least 4 hours.
– Jennifer
Easy Chocolate Mousse
This Easy Chocolate Mousse is made by whipping cream and melted chocolate to create an indulgent and fluffy 5 ingredient dessert - no eggs needed!
Prep Time: 10 minutes
Cook Time: 0 minutes
Yield: 8 people
Equipment for this recipe
(equipment shown are affiliate links)
Ingredients
- 1 (12 oz) bag chocolate chips semi-sweet, milk, or dark chocolate
- 1 (4 oz) bar bakers chocolate roughly chopped, I used semi-sweet
- 1 tablespoon instant coffee
- 1 tablespoon vanilla extract
- ¼ teaspoon sea salt
- 1 pint heavy cream divided
Instructions
- Place chocolate chips, chopped chocolate, instant coffee, vanilla, and salt into a medium sized bowl. Set aside.
- Warm 1/2 cup heavy cream in microwave for 30 seconds. You want it to be warm enough to melt the chocolate, but not so hot that it boils and scorches the cream.
- Pour warm cream over the chocolate, allow to soften and melt for 2-3 minutes, then whisk until smooth.
- Set aside to cool for 5 minutes while you whip the remaining cream.
- Using a hand or stand mixer, whip remaining 1 1/2 cups cream until stiff peaks form, then slowly drizzle in melted chocolate while continuing to whip.
- Divide the mixture between 8 ramekins, glasses, or vessels of choice and refrigerate for at least 1 hour, up to overnight (if it’s too firm, set at room temperature for a few minutes to soften).
- Top with extra whipped cream or toppings of choice and enjoy!
- Take 5 seconds to rate this recipe below. We greatly appreciate it!
STORING
Room Temp:N/A
Refrigerator:2-3 Days
Freezer:3 Months
Reheat:Thaw in fridge
*Storage times may vary based on temperature and conditions
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Nutrition Information
Nutrition Facts
Easy Chocolate Mousse
Amount Per Serving (1 ramekin)
Calories 492 Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 22g138%
Trans Fat 0.1g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 73mg24%
Sodium 118mg5%
Potassium 121mg3%
Carbohydrates 41g14%
Fiber 1g4%
Sugar 37g41%
Protein 4g8%
Vitamin A 965IU19%
Vitamin C 1mg1%
Calcium 100mg10%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
*Note: Nutrition information is estimated and varies based on products used.
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