Easy Chocolate Mousse

This chocolate mousse is made with dark chocolate and heavy whipping cream for a rich, creamy, and airy dessert. With no eggs and no gelatin, it is an easy homemade chocolate mousse that comes together in minutes and delivers plenty of chocolate flavor.

Recipe Developer-Estefania

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Prep Time 5

Cook Time 5

Total Time 2 10

Ingredients

▢ 300 g dark chocolate chopped or chocolate chips
▢ 600 g heavy whipping cream cold, divided

Instructions

Heat 300 g Heavy Whipping Cream in a saucepan over medium heat until it just begins to simmer.
Pour the hot cream over 300 g dark chocolate or chocolate chips. Let it sit for 5 minutes, then stir until smooth and fully melted. Allow the mixture to cool to room temperature.
In a large mixing bowl, whip the remaining 300 g Heavy Whipping Cream until stiff peaks form with a hand mixer.
Gently fold the whipped cream into the cooled chocolate mixture until fully combined and smooth.
Spoon the mousse into serving glasses or bowls and serve immediately, or chill in the refrigerator until set.

Notes

Use Cold Cream: I keep the whipping cream well chilled before whipping because it reaches stiff peaks more easily and creates a lighter mousse.

Don't Rush the Cooling: I always wait until the chocolate mixture has cooled before folding in the whipped cream. Warm chocolate can deflate the mousse and make it dense.

Fold, don't Stir: I use a spatula and gentle folding motions to keep as much air in the mixture as possible for a light texture.

Storage: Store covered in the refrigerator for up to 2 days. I like to keep it in individual serving glasses so it is ready to serve straight from the fridge.

Nutrition