Cake 2025-05-28 15:30:54

Easy Chocolate Mousse

Indulgent, silky, and irresistibly rich — this Chocolate Mousse recipe is the perfect balance of decadence and lightness. Made with just a few simple ingredients, it’s a no-fuss dessert you can prepare ahead for dinner parties, holidays, or whenever you're craving a chocolate fix!

Course: Dessert

Cuisine: American, French
Keywords: chocolate mousse, easy chocolate mousse recipe
Prep Time: 10 minutes
Chill Time: 2 hours
Servings: 6
Calories: 506 kcal
Author: Trish – Mom On Timeout

Ingredients

Chocolate Mousse Base

8 oz semisweet baking chocolate, chopped (use high-quality chocolate)
2 cups heavy whipping cream, divided
¼ tsp instant espresso powder (optional, enhances chocolate flavor)

Whipped Cream Mixture

2 tbsp powdered sugar
¾ tsp cornstarch or arrowroot powder (for stability)
1 tsp vanilla extract (use clear extract for whiter cream)

For Garnish (optional)

Chocolate shavings
Extra whipped cream

Instructions

1. Melt the Chocolate

In a small saucepan over low heat, combine chopped chocolate and 1 cup of heavy whipping cream. Stir frequently until the chocolate is fully melted and the mixture is smooth and steaming (not boiling).
Microwave option: Heat in 30-second intervals at 50% power, stirring in between.

2. Add Espresso Powder

Whisk in the espresso powder (if using). Let the mixture cool to room temperature, stirring occasionally.

3. Whip the Cream

In a separate bowl, use a hand mixer or immersion blender with a whisk attachment to beat the remaining 1 cup of heavy cream until soft peaks form.

4. Stabilize the Cream

Add powdered sugar, cornstarch, and vanilla extract. Continue whipping until firm peaks form (they should stand up but gently curl at the top).

5. Fold In the Cream

Gently fold 1 cup of the whipped cream into the cooled chocolate mixture using a spatula. Mix just until combined — a few light streaks are okay! Avoid over-mixing to preserve the airy texture.

6. Chill the Mousse

Spoon the mousse into 4–6 small serving glasses or ramekins. Refrigerate for at least 2 hours or overnight.

7. Prepare the Topping

Continue whipping the remaining whipped cream until stiff peaks form. Cover and refrigerate until ready to serve.

8. Serve & Garnish

Before serving, top each mousse cup with a generous dollop of the remaining whipped cream and a sprinkle of chocolate shavings.

Pro Tips

Don’t over-whip the cream! Stop as soon as stiff peaks form to avoid curdling.
Make ahead: Both mousse and topping can be prepared up to 3 days in advance.
Espresso powder enhances chocolate flavor subtly — optional but recommended.