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Home » Recipes » Desserts

Easy Gluten-free Chocolate Mousse

Published: Feb 8, 2024 · Modified: Dec 6, 2024 by Meeta Arora · 4 Comments

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Homemade chocolate mousse in a glass serving dish with a dollop of whipped cream and shaved chocolate on top.

This gluten-free chocolate mousse recipe uses only simple ingredients to make a light and decadent dessert any chocolate lover would enjoy!

Homemade chocolate mousse in a glass serving dish with a dollop of whipped cream and shaved chocolate on top.

I give you the easiest chocolate mousse recipe there is to make. It's the perfect gluten-free chocolate dessert for all your special occasions when cookies and cakes just won't cut it. This classic "fancy pants" dessert uses very simple ingredients, but it can yield endless delicious possibilities to enjoy with only a few tweaks.

Jump to:
  • What is chocolate mousse?
  • Is chocolate mousse gluten-free?
  • Ingredients and notes.
  • Steps.
  • How to fold in the whipped cream.
  • Tips and tricks.
  • Troubleshooting chocolate mousse.
  • Serving suggestions.
  • Topping chocolate mousse.
  • Make-ahead, storing, and leftovers.
  • More gluten-free desserts to love.
  • 📖 Recipe

What is chocolate mousse?

For the purpose of this recipe, we will stick to the basics. A mousse consists of a few essential components, which are something to make it fluffy and a base flavor. While these can get more technical, we are sticking with the classic chocolate and heavy whipping cream.

If we were doing the french pastry version that involves egg whites and yolks, it would be a whole different level, but trust me, you don't need to make that complicated version.

Even though we are keeping it simple, this chocolate mousse recipe yields a light and airy texture that everyone will think was harder to make than it actually is.

Is chocolate mousse gluten-free?

Typically yes, most mousses are made gluten-free. Sometimes flour can be used as a thickener when making mousse or puddings, so it's always a good rule to check before consuming. Chocolate can also sometimes contain gluten, so it's important you use gluten-free chocolate if you want your mousse to be gluten-free.

Ingredients and notes.

  • Heavy Cream - Keep the heavy whipping cream cold as long as possible before whipping it. The cold helps the fats in the cream hold their shape and adds more air to the final whipped cream. The warmer the cream, the less it will hold its shape.
  • Vanilla Extract
  • Powdered Sugar - You can leave this out, but I prefer the added sweetness since I like to use darker chocolate.
  • Chocolate - You can use what you like milk, dark or semi-sweet. Just make sure you are using a gluten-free chocolate.

You can see this gluten-free chocolate mousse recipe uses very simple ingredients, and while it is not a dairy-free mousse, it is an egg-free mousse.

Ingredients for making a gluten-free chocolate mousse including chocolate, heavy whipping cream, vanilla and powdered sugar.

Steps.

When it comes to making this easy chocolate mousse, there are really only a few steps to do.

  1. Melt the chocolate with some of the cream and vanilla.
  2. Stir the melted chocolate into the warm cream until a soft ganache is formed.
  3. Combine the powdered sugar and remaining cream in another bowl.
  4. Whip the remaining heavy cream and powdered sugar until medium peaks form.
  5. Carefully fold the whipped cream into the ganache.
  6. Portion the chocolate mousse into serving dishes and chill until you are ready to eat it.
Steps for melting chocolate to make a thin ganache and then folding in whipped cream to make an easy gluten-free chocolate mousse.

How to fold in the whipped cream.

Folding the whipped cream into the smooth ganache is an important step for making chocolate mousse with the best texture. This process of folding in the whipped cream only means mixing the ingredients without actually stirring.

  1. Place about a third of the whipped cream on top of the chocolate ganache.
  2. Using a spatula, cut through the center of the whipped cream and down into ganache.
  3. Slide the spatula down and around the outside of the bowl and back down again.
  4. Turn the bowl a quarter turn and repeat.
  5. Repeat the process for the remaining whipped cream.
Folding the whipped cream into the ganache by gently cutting the whipped cream and bringing the spatula down and around to make the mousse.

Tips and tricks.

This recipe is super simple, but there are a few things to keep in mind while making it to ensure you get the best possible results the first time.

  • Don't use "pre-whipped cream" to make chocolate mousse. You want to make sure you are using heavy whipping cream and bringing it to medium peaks to use in this mousse recipe for the best results.
Homemade chocolate mousse with a spoon in it , ready for another bite.

Troubleshooting chocolate mousse.

Keep an eye on temperatures.

  • The chocolate - Do not overheat the cream and chocolate. You want it warm enough to melt the chocolate but not scalding. Let the chocolate cool to room temperature before adding in the whipped cream.
  • The whipped cream - Cream whips best when cold (not freezing). Keep the cream in the fridge as long as possible. I tend to wait for my ganache to cool before I start whipping the cream to make sure everything is at the temperatures I want.

Texture issues.

  • Does your mousse have a sandy texture? The likely causes of sandy mousse are one of two things. Either your chocolate was not heated enough to be incorporated into the cream fully, or you whipped your cream too much. To avoid this, make sure that your chocolate ganache mixture is completely smooth before folding in the whipped cream. For the whipped cream, make sure that you are only whipping it until the medium peaks; you do not want to overwhip the cream.

Chocolate mousse won't set up?

  • If your chocolate mousse is soft and not set up, it is likely you did not whip your heavy cream enough, or you overmixed the chocolate into the cream and deflated it. The easiest fix is to let the mousse chill, whip up another batch of whipped cream, and gently fold it in again.

Serving suggestions.

Portion the chocolate mousse into small ramekins or bowls and let it chill for at least an hour before serving. If you want a firmer mousse, let it chill for at least four hours.

Topping chocolate mousse.

If you want to make it a little extra special, serve this chocolate mousse with a dollop of more whipped cream, shaved chocolate, crushed toffee, or even some crushed nuts like pistachios. hazelnuts.

Make-ahead, storing, and leftovers.

Chocolate mousse is the perfect make-ahead dessert.

  • This gluten-free mousse can be kept in the fridge for up to three days.
  • If you wish to keep it longer, it can be frozen for up to two months. If you freeze it, let it defrost in the fridge. You might need to gently fold it again before eating to bring the texture back to life.

More gluten-free desserts to love.

I love this chocolate mousse recipe on its own, but it's also delicious when used to turn it into a gluten-free chocolate mousse cake! Trust me, do it! I am pretty fond of all things chocolate but these other gluten-free desserts are delicious too!

  • A slice of grain-free chocolate in a white plate
    The ULTIMATE Grain-free Chocolate Cake
  • Stack of gluten-free chocolate chip cookies sitting by a glass of milk.
    The BEST Gluten-free Chocolate Chip Cookies
  • Up-close photo of strawberry sorbet.
    Strawberry Sorbet
  • A gluten-free Crumbl sugar cookie with pink frosting broken in half leaning on another cookie.
    Gluten-free Copycat Crumbl Sugar Cookies

📖 Recipe

Up close view on some chocolate mousse and it's fluffy texture.

Easy Gluten-free Chocolate Mousse

Meeta Arora
This gluten-free chocolate mousse recipe uses only simple ingredients to make a light and decadent dessert any chocolate lover would enjoy!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Chill 4 hours hrs
Total Time 4 hours hrs 30 minutes mins
Course Dessert
Cuisine French
Servings 4
Calories 588 kcal

Ingredients
  

  • 1 Cup Chopped Chooclate of Choice Dark, semi-sweet or white chocolate.
  • 2 Cups Heavy Whipping Cream
  • 2 Tablespoons Powdered Sugar
  • 1 Teaspoon Vanilla Extract

Instructions
 

  • In a heat-proof bowl, warm ½ cup of heavy whipping cream.
    2 Cups Heavy Whipping Cream
  • Add the chopped chocolate and vanilla, and stir it until the chocolate is fully melted and the ganache is smooth.
    1 Cup Chopped Chooclate of Choice, 1 Teaspoon Vanilla Extract
  • Allow the ganache to chill while you make the whipped cream.
  • In a separate bowl whip the heavy whipping cream and powdered sugar together until medium peaks have been formed.
    2 Cups Heavy Whipping Cream, 2 Tablespoons Powdered Sugar
  • Start with a third of the whipped cream and gently fold the whipped cream into the ganache.
  • Continue gently folding the whipped cream into the ganache until it is fully incorporated.
  • Portion the chocolate mousse into serving dishes and let it chill until you are ready to serve at least an hour or up to overnight.

Notes

Don't use "pre-whipped cream" to make chocolate mousse. You want to make sure you are using heavy whipping cream and bringing it to medium peaks to use in this mousse recipe for the best results.
Keep an eye on temperatures.
  • The chocolate - Do not overheat the cream and chocolate. You want it warm enough to melt the chocolate but not scalding. Let the chocolate cool to room temperature before adding in the whipped cream.
  • The whipped cream - Cream whips best when cold (not freezing). Keep the cream in the fridge as long as possible. I tend to wait for my ganache to cool before I start whipping the cream to make sure everything is at the temperatures I want.
Texture issues.
  • Does your mousse have a sandy texture? The likely causes of sandy mousse are one of two things. Either your chocolate was not heated enough to be incorporated into the cream fully, or you whipped your cream too much. To avoid this, make sure that your chocolate ganache mixture is completely smooth before folding in the whipped cream. For the whipped cream, make sure that you are only whipping it until the medium peaks; you do not want to overwhip the cream.
Chocolate mousse won't set up?
  • If your chocolate mousse is soft and not set up, it is likely you did not whip your heavy cream enough, or you overmixed the chocolate into the cream and deflated it. The easiest fix is to let the mousse chill, whip up another batch of whipped cream, and gently fold it in again.

Nutrition

Calories: 588kcalCarbohydrates: 17gProtein: 8gFat: 60gSaturated Fat: 38gPolyunsaturated Fat: 2gMonounsaturated Fat: 16gCholesterol: 134mgSodium: 40mgPotassium: 389mgFiber: 5gSugar: 8gVitamin A: 1749IUVitamin C: 1mgCalcium: 112mgIron: 6mg
Keyword gluten free chocolate mousse, gluten free desserts, gluten free mousse
Tried this recipe?Let us know how it was!

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Reader Interactions

Comments

  1. Jennifer Washington says

    February 13, 2022 at 8:51 pm

    Is there any fiber in this moose recipe? If there is how much? I can only have up to 2 or 3.

    Reply
    • Sara Vaughn says

      February 13, 2022 at 9:02 pm

      Jennifer, no there is no fiber in this recipe.

      Reply
    • Elizabeth says

      September 04, 2024 at 4:50 pm

      I have a question after what point am I supposed to cook and what am I supposed to cook? For how long am I supposed to chill?

      Reply
      • Meeta Arora says

        December 06, 2024 at 1:17 pm

        Hi Elizabeth - You just need to warm the heavy cream and mix the chocolate chips until they are melted. Chill for at least an hour or even overnight until you are ready to serve the mousse.

5 from 1 vote (1 rating without comment)

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Meeta Arora, writer at Grain Free Table

Welcome to Grain Free Table! I’m Meeta- a busy wife, mom of two girls, and lover of food. Here you’ll find lots of easy and delicious gluten & allergy-friendly recipes, info about my favorite food & products, for a gluten-free way of life!

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