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

Easy Chocolate Mousse

Sara Vaughn
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!
Prep Time 15 mins
Cook Time 15 mins
Chill 4 hrs
Total Time 4 hrs 30 mins
Course Dessert
Servings 4


  • 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


  • 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.


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.
  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.
Keyword chocolate dessert, chocolate mousse, mousse recipe