Ingredients — 4–6 Servings
- 1 cup (240 ml) cold heavy whipping cream
- 4 oz (115 g) semi-sweet or milk chocolate, finely chopped
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- 2 tbsp unsweetened cocoa powder
- Pinch of salt
- 2 tbsp whole milk, if needed
- Optional: 1 tbsp chocolate chips or shaved chocolate for garnish
Optional for a richer mousse
- 1 tbsp butter
- 1 tbsp espresso or strong coffee
Step-by-Step Method
1. Melt the Chocolate
Place the chopped chocolate in a heatproof bowl.
Melt it gently over a double boiler or microwave in 15–20 second intervals, stirring after each interval.
Do not overheat the chocolate.
2. Add Cocoa
Once melted, whisk in the cocoa powder and a pinch of salt.
If the mixture is very thick, add 1–2 tablespoons of warm milk and mix until smooth.
3. Cool the Chocolate
Allow the melted chocolate mixture to cool for about 5–10 minutes.
It should be smooth and slightly warm, not hot.
4. Whip the Cream
Pour the cold heavy cream into a large mixing bowl.
Add powdered sugar and vanilla.
Using an electric mixer, beat on medium-high speed until soft-to-medium peaks form.
Do not over-whip.
5. Combine
Add about ⅓ of the whipped cream to the cooled chocolate mixture.
Gently fold until combined.
Then gradually fold in the remaining whipped cream.
Use a spatula and fold gently to keep the mousse light and fluffy.
6. Chill
Divide the mousse between serving glasses or bowls.
Cover and refrigerate for at least 2–4 hours.
For the best texture, chilling overnight is even better.
7. Serve
Before serving, add a small amount of whipped cream, chocolate shavings, or cocoa powder on top.
Serve chilled.
Texture Tips
For the smooth, thick texture shown in the image:
- Use very cold heavy cream.
- Don’t over-whip the cream.
- Let melted chocolate cool before combining.
- Fold rather than aggressively stirring.
- Chill for at least 2 hours.
Nut & Allergen Information
- Peanuts: None in the basic recipe
- Tree nuts: none in the basic recipe
- Dairy: Heavy cream and milk
- Soy: Some chocolate contains soy lecithin
- Egg: None
- Gluten: Usually , but check the chocolate label for cross-contact
Important: If making this for someone with a serious nut allergy, use chocolate specifically labeled as nut-free because many chocolate products are manufactured in facilities that also process nuts.
Approximate Nutrition
Per serving, assuming 6 servings:
- Calories: 300–350 kcal
- Protein: 3–4 g
- Carbohydrates: 20–25 g
- Fat: 24–28 g
- Sugar: 16–20 g
- Fiber: 2–3 g
Values vary according to the chocolate and cream used.
Q&A
Can I use milk chocolate?
Yes. Milk chocolate will make the mousse sweeter and creamier.
Can I use dark chocolate?
Yes. Use 60–70% dark chocolate for a richer, less-sweet mousse.
Can I make it without cocoa powder?
Yes. The mousse will still work, although the chocolate flavor will be slightly lighter.
Why is my mousse runny?
The cream may not have been whipped enough, or the chocolate mixture may have been too warm when combined. Chill it longer before serving.
Can I make it ahead of time?
Yes. Keep it covered in the refrigerator for up to about 2 days.
Can I freeze it?
Yes, but the texture may change slightly after thawing. For the smoothest mousse, refrigeration is recommended.