Easy Chocolate Mousse Recipe

Name: Easy Chocolate Mousse
Prep time: 15 min
Cook time: 15 min
Total time: 270 min
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

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This easy chocolate mousse recipe uses only four simple ingredients but leaves you with a light and airy decadent dessert any chocolate lover would enjoy!

I give you the easiest chocolate mousse recipe there is this Valentine's. This classic "fancy pants" dessert uses simple ingredients, but it can yield endless delicious possibilities to enjoy with only a few tweaks.

What is 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.

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

Ingredients needed for an easy chocolate mousse.

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 add more air into the final whipped cream. The warmer the cream, the less it will hold it's shape.
Vanilla Extract
Powdered Sugar - You can leave this out but I prefer the added sweetness since I like to use a darker chocolate.
Chocolate - You can use what you like milk, dark or semi-sweet.

Chocolate mousse ingredients laid out including chocolate, heavy whipping cream, vanilla and powdered sugar.

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Melting, whipping and easy folding.

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

Melt the chocolate with some of the cream and vanilla.
Stir the melted chocolate into the warm cream until a soft ganache is formed.
Combine the powdered sugar and remaining cream into another bowl.
Whip the remaining heavy cream and powdered sugar until medium peaks form.
Carefully fold the whipped cream into the ganache.
Portion the chocolate mousse into serving dishes and chill until you are ready to eat it.

Chocolate mousse steps starting with melting some cream and chocolate. Stirring that together with the vanilla to make a soft ganache. Whipping the powdered sugar and remaining cream until medium peaks are formed. Then gently folding the cream into the ganache until the mousse is formed.

Troubleshooting Mousse

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.

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 whipping 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.

Your mousse has a sandy texutre?

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 medium peaks; you do not want to overwhip the cream.

Chocolate mousse isn't setting 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.

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 just means to mix the ingredients, without actually stirring.

Place about a third of the whipped cream on top of the chocolate ganache.
Using a spatula, cut through the center of the whipped cream and down into ganache.
Slide the spatula down and around the outside of the bowl and back down again.
Turn the bowl a quarter turn and repeat.
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.

Serving chocolate mousse.

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

Making it extra special.

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, storring and leftovers.

Chocolate mousse is the perfect make-ahead dessert. Chocolate 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 desserts to love.

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

Easy Chocolate Mousse

This easy chocolate mousse recipe uses only four simple ingredients but leaves you with a light and airy decadent dessert any chocolate lover would enjoy!

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 15 mins

Chill 4 hrs

Total Time 4 hrs 30 mins

Course Dessert

Servings 4

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.

Notes

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 whipping 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.