Easy Chocolate Mousse

This rich and decadent easy Chocolate Mousse recipe takes just a few minutes to make and is perfect for a party but simple enough for dessert or a treat anytime you’re craving chocolate! This version of chocolate mousse made with no raw eggs or gelatin and is light, fluffy, creamy and so dreamy. 

How to make Chocolate Mousse: 

(scroll down for the full printable recipe card)

Ingredients:

• semi-sweet chocolate baking bar
• salted butter
• powdered sugar
• Dutch processed cocoa powder
• heavy whipping cream
• vanilla extract
• instant coffee, optional

Instructions: 

Step One: In a large microwave-safe bowl add the chopped chocolate, butter, and instant coffee. Microwave in 15-second intervals stirring in between until melted. You may still see the instant coffee granules, that’s okay, set aside.

Step Two: Sift the powdered sugar and cocoa powder together, set aside.

Step Three: Add the heavy cream to a large bowl and whip until frothy. Slowly add the sifted powdered sugar and cocoa powder a little at a time until fully combined, scrape down the sides as needed. Stir in the vanilla.

Step Four: Continue to whip until stiff peaks form. Be careful to not overmix, you want the peaks to be firm which means they are standing upright not flopping to the side.

Step Five: Add ⅓ of the whipped cream to the melted chocolate mixture and fold it in until no streaks are left. Do this two more times being very gentle while folding it in. 

Step Six: Divide into serving bowls serve immediately or cover individual bowls with plastic wrap and chill in the fridge until serving.

Substitutions and Variations: 

Add some coffee. The instant coffee enhances the overall chocolate flavor but it can be omitted. The instant coffee dissolves during the preparation process and does not leave a grainy texture in the mousse.

Add a flavor twist. Swap the vanilla extract for a different flavored extract. Some suggestions are orange, strawberry, cherry, almond or peppermint.

Chocolate, chocolate, chocolate. I used a Semi-sweet chocolate baking bar but you can use dark chocolate or milk chocolate if you prefer. 

My Notes and Tips:

• This recipe makes thick mousse that is similar in texture to the original French-style chocolate mousse that is made with raw eggs. It is thick and light at the same time and instantly melts in your mouth.
• Serving immediately after mixing the mousse will be lighter in texture. If you chill them completely it will have a thicker mousse texture as described above.
• Use a good quality chocolate baking bar for this recipe. Baker’s chocolate can be found in the baking aisle of your grocery store.

Serving Suggestions: 

Serve with fresh whipped cream like I have here or try some of these other suggestions: 

• fresh berries, 
• chocolate chips
• chocolate shavings
• or a dusting of cocoa powder

Some more yummy toppings would be:

• caramel sauce
• chocolate sauce
• toffee bits
• chopped chocolate candies 
• or chocolate sprinkles

Happy Cooking Y’all!

Susanne