This easy chocolate mousse is a twist on the classic French mousse. It uses only two main ingredients and is rich, creamy, and decadent, yet light and airy. Perfect when you want to celebrate a special occasion like Valentine's day or mother's day with your loved one.
Table of Content
One of our all-time favorite desserts in the family is the classic mousse. In fact, we love ours with a little Bailey's or Irish cream.
Valentine's Day is just around the corner and I thought it would be the perfect time to make with it again. But, the other couple with us did not eat eggs. So, I made this eggless version which makes it so much easier.
About this mousse
The original mousse, of course, is made with chocolate, egg yolks, whipped egg whites, and whipped cream. It does involve a few extra steps.
However, in this recipe, we remove the eggs completely and make the mousse with just chocolate and whipped cream. To maintain the light and airy texture we add more whipped cream.
This recipe makes two generous servings but you can make four decent servings. My son made this mousse for me on Mother's day last year which I thought was just perfect for the occasion too.
The two important things to note with this recipe is
- Use high-fat whipping cream no less than 38%. Otherwise, the mousse will not set.
- Make sure the chocolate is cooled before you fold it into the whipped cream. Otherwise, the chocolate will seize.
Ingredients and substitutes
- Chocolate - Always use good quality chocolate not cooking chocolate or baking chocolate. Any chocolate that you love to eat on its own, is a good candidate for desserts.
I love using dark chocolate. I do like my chocolate about 60 to 70% but you can use anything between 55 to 70%. - Whipping Cream - this has got to be a good 38% fat or more, no less. Otherwise, it will not whip.
- Liqueur - This is completely optional and can be omitted for a non-alcoholic version. I am a huge fan of Bailey's or Kahlua so often I will splurge a few extra tablespoon in my hot chocolate or mousse recipes. In fact, you must try my butterscotch bailey's Irish cream.
- Coffee - This is a great combination with chocolate but can be omitted if you don't have coffee on hand.
Step by step instructions
- In a microwave-safe bowl, melt the chocolate at 50% power. Alternatively, you can use a double boiler
Tip - For a double boiler, place a saucepan with 2-inches of water on medium heat. Add chocolate to a heat-proof bowl. Place the bowl on top of the saucepan. - Add coffee powder and liqueur and combine well. Set aside to cool.
- In the bowl of a stand mixer with the whisk attachment, whip the whipping cream with vanilla extract to stiff peaks.
- Fold cooled chocolate with whipped cream (save some whipped cream for garnish)
Tip - the best way to do this is to add a few tablespoons of whipped cream to the melted chocolate first. Combine well then fold the remaining together. This way the chocolate will not seize.
- Divide the mousse between 4 individual mousse cups. Chill in the fridge for at least 2 hours.
- Garnish with a dollop of whipped cream. I served with fresh strawberries on the side.
Frequently asked questions
This mousse will last in the fridge for 2 to 3 days. Having said that, mousse is made up of whipped cream which starts to lose volume after about 2 days.
Grainy chocolate mousse happens only when you add warm chocolate to cold whipped cream. Make sure the melted chocolate is cooled and then fold a little whipped cream to the chocolate first. This will temper the chocolate and it won't seize when you combine the two.
You can but not in this recipe. Here we whip the cream separately and then fold melted chocolate into the whipped cream. You can, however, over whip the cream and if that happens just add a tablespoon of milk or cream and whip for a few seconds more.
Perhaps not. This recipe works best as is. But I do have a vegan chocolate mousse that you must check out.
More mousse recipes
- Mango mousse or vegan mango mousse
- Strawberry mousse or eggless mango mousse
- Chocolate cheesecake mousse
- Blackberry mousse or Chestnut mousse
- See all mousse and souffle recipes
You may also like
Did you enjoy this recipe? Please ⭐️⭐️⭐️⭐️⭐️ it.
Save it for later.
You can also find a collection of my recipes and tutorials here on Pinterest. Follow me on Facebook, Twitter, and Instagram.
And, don't forget to subscribe to my blog to receive new recipes by email.
Printable Recipe
Easy Chocolate Mousse
Print Pin Rate Share by Email Share on FB Save GrowDescription
Ingredients
- 4 oz (100 g) Chocolate ((semi-sweet or dark) chopped)
- ½ cup (120 ml) Whipping cream ((38% or more))
Plus (optional)
- 1 teaspoon Vanilla extract
- 2 tablespoon Liqueur (Kahlua, Baileys or Cream de Cocoa )
- ½ teaspoon Coffee powder (or espresso)
Instructions
- In a microwave-safe bowl, melt the chocolate at 50% power. Alternatively, you can use a double boilerTip - For a double boiler, place a saucepan with 2-inches of water on medium heat. Add chocolate to a heat-proof bowl. Place the bowl on top of the saucepan.
- Add coffee powder and liqueur and combine well. Set aside to cool.
- In the bowl of a stand mixer with the whisk attachment, whip the whipping cream with vanilla extract to stiff peaks.
- Fold cooled chocolate with whipped cream (save some whipped cream for garnish)Tip - the best way to do this is to add a few tablespoons of whipped cream to the melted chocolate first. Combine well then fold the remaining together. This way the chocolate will not seize.
- Divide the mousse between 2 individual mousse cups. Chill in the fridge for at least 2 hours.
- Garnish with a dollop of whipped cream. I served with fresh strawberries on the side.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Frend
Made these last week for our Anniversary and it was a hit. Will definitely be trying the other recipes for butterscotch and chocolate fudge. We are only two to these are perfect for us.
Veena Azmanov
Thank you Frend. Happy Anniversary. So happy to hear that you have great success with this recipe. Appreciate you coming back to write this feedback. Always love to read feedback.
Piyush
This looks like a great recipe. I'm definitely going to try this. Thank you so much for sharing
Veena Azmanov
Thank you Piyush. If you do try it let me know what you think