Description
This rich, creamy Double Chocolate Mousse is smooth, fluffy, and deeply chocolatey — yet made with just 3 simple ingredients. It’s quick, no-bake, and perfect for an elegant dessert or healthy chocolate craving fix.
⏱ Time
Prep: 10 minutes
Chill: 30–60 minutes
Total: 40–70 minutes
🍽 Servings
4
🛒 Ingredients
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1 cup heavy whipping cream (cold)
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½ cup melted dark chocolate (70% cocoa recommended)
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2 tbsp cocoa powder
Optional: 1–2 tbsp powdered sweetener or honey (if needed)
👩🍳 Instructions
1️⃣ Melt dark chocolate and let cool slightly.
2️⃣ In a bowl, whip cold heavy cream until soft peaks form.
3️⃣ Gently fold melted chocolate into whipped cream.
4️⃣ Sift cocoa powder and fold gently until fully combined.
5️⃣ Spoon into serving glasses and chill 30–60 minutes.
6️⃣ Top with chocolate shavings or berries before serving.
📝 Notes
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Do not overmix or mousse becomes dense.
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Chocolate should be slightly warm, not hot.
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Use high-quality chocolate for best flavor.
💡 Flavor Variations
✔ Add espresso powder for mocha
✔ Add orange zest
✔ Add pinch of sea salt
✔ Use sugar-free chocolate for lower carbs
❓ Q & A
Q: Can I make it lighter?
Yes — replace half the cream with Greek yogurt.
Q: Can I freeze it?
Yes — it becomes like chocolate ice cream.
Q: Can I make dairy-free?
Yes — use coconut cream.
🔢 WW Points (per serving)
Blue: 8 points
Green: 9 points
Purple: 8 points
🌿 Anti-Inflammatory?
Moderate — dark chocolate (70%+) has antioxidants.
For better benefits:
✔ Use 85% dark chocolate
✔ Reduce added sugar
✔ Top with berries
🧪 Why This Recipe Works (Food Science)
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Whipped cream traps air → creates fluffy texture.
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Melted chocolate contains cocoa butter → helps mousse set when chilled.
-
Cocoa powder intensifies chocolate flavor without extra sugar.
The key is gentle folding to keep the air inside the mousse.
📊 Nutrition (Approx per serving)
-
Calories: 280–320
-
Fat: 24g
-
Carbs: 14g
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Sugar: 10–12g (depends on chocolate used)
-
Protein: 3–4g
👉 Using 85% dark chocolate lowers sugar.
🧊 Storage & Shelf Life
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Refrigerator: 2–3 days (covered)
-
Freezer: Up to 1 month
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Best texture: Eat within 24 hours
If it becomes too firm, let sit at room temp 5–7 minutes.
💪 Make It High-Protein
Replace:
-
½ cup cream with ½ cup Greek yogurt
OR -
Fold in 1 scoop chocolate protein powder
Texture becomes slightly thicker but still creamy.
🌿 Make It More Anti-Inflammatory
✔ Use 85–90% dark chocolate
✔ Add cinnamon
✔ Add chia seeds
✔ Top with raspberries or blueberries
✔ Avoid refined sugar
Dark chocolate (high cocoa %) = rich in antioxidants.
⚠️ Common Mistakes
❌ Chocolate too hot → melts whipped cream
❌ Overwhipping cream → grainy texture
❌ Overmixing → dense mousse
❌ Using milk chocolate → too sweet & soft
🍽 Elegant Serving Ideas
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Layer with crushed nuts
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Add a strawberry center
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Pipe into mini dessert cups
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Serve with espresso