Name: Chocolate Mousse Recipe
Prep time: 10 min
Cook time: 3 min
Total time: 3 h 13 min
Cuisine: French
Ingredients: 4 oz semi-sweet chocolate baking bar; 1 tsp Dutch processed cocoa powder; 60 ml (1/4 cup) water; 1/2 tsp vanilla extract; 237 ml (1 cup) heavy cream; 12 g (1 tbsp) granulated sugar; Pinch of table salt or 1/8 tsp kosher salt; Whipped cream; Chocolate shavings; Caramel sauce

Jump to Recipe

Introduction

This classic chocolate mousse is a rich and airy dessert that melts in your mouth. Made with simple ingredients like semi-sweet chocolate and whipped cream, it’s perfect for any occasion where you want to impress with minimal effort.

A clear glass holds a dessert with two layers: the bottom layer is smooth, light brown chocolate mousse, topped with a thick white whipped cream layer. Dark chocolate curls and shavings are scattered generously on top of the whipped cream. Smaller bits of chocolate curls are also spread around the glass on a white marbled surface. In the background, there are two more glasses with the same dessert slightly out of focus. A silver spoon is placed on the right side of the frame. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 oz semi-sweet chocolate baking bar
1 tsp Dutch-processed cocoa powder
60 ml (1/4 cup) water
1/2 tsp vanilla extract
237 ml (1 cup) heavy cream
12 g (1 tbsp) granulated sugar
Pinch of table salt (or 1/8 tsp kosher salt)
Whipped cream, chocolate shavings, and caramel for garnish (optional)

Instructions

Step 1: Roughly chop the chocolate and place it in a medium bowl. Melt it in the microwave in 20–30 second intervals, stirring between each, until smooth. Set aside.
Step 2: Boil the water, then whisk it into the cocoa powder until combined.
Step 3: Whisk the cocoa mixture into the melted chocolate. Add vanilla extract and whisk again until smooth.
Step 4: In a separate bowl, whip the heavy cream with sugar and salt until soft peaks form.
Step 5: Stir one-quarter of the whipped cream into the chocolate mixture to lighten it.
Step 6: Gently fold in the remaining whipped cream in two additions using a spatula. Fold by scooping from the center, bringing the spatula up and over the mousse, rotating the bowl as you go to keep the mixture airy.
Step 7: Divide the mousse into serving cups, cover, and refrigerate for at least 3 hours or until set.
Step 8: Before serving, garnish with whipped cream, chocolate shavings, or caramel if desired.

Tips & Variations

Use high-quality chocolate for the best flavor and a smoother texture.
For a boozy twist, add a tablespoon of coffee liqueur or brandy to the melted chocolate mixture.
Gently folding the whipped cream is key to keeping the mousse light and airy.
Try adding a pinch of cinnamon or a drop of espresso powder for a subtle flavor boost.

Storage

Store the mousse in airtight containers in the refrigerator for up to seven days. When ready to serve, let it sit at room temperature for about 10 minutes for a softer texture. Garnish just before serving to keep toppings fresh.

How to Serve

The image shows three clear glass cups filled with creamy light brown chocolate mousse. Each cup has a smooth mousse base that fills around three-quarters of the cup. On top of the mousse, there is a dollop of white whipped cream, which looks soft and fluffy. Chocolate shavings, both curled and chipped, are sprinkled generously on the whipped cream and around the cups on a white marbled surface. The focus is on the front cup, with the two cups in the background shown with a soft blur. A silver spoon rests on the surface close to the front cup. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make chocolate mousse ahead of time?

Yes, chocolate mousse actually benefits from resting a few hours in the refrigerator. You can prepare it up to a day in advance and keep it chilled until serving.

What if I don’t have Dutch-processed cocoa powder?

You can substitute regular unsweetened cocoa powder, but the flavor might be a bit more acidic. To balance this, add a tiny pinch of baking soda or slightly reduce the salt.