Easy Chocolate Mousse

Chocolate mousse topped with whipped cream in a white ramekin

This silky smooth Chocolate Mousse is made with only four ingredients and three simple steps. You won't believe how easy it is!

Course Dessert

Cuisine Dessert

Prep Time 10

Cook Time 1

Chill Time 3

Total Time 3 11

Servings - 6 (about 2 and ½ cups)

Calories 425kcal

Author Allison - Celebrating Sweets

Ingredients

1 cup chocolate chips I use semisweet
½ cup heavy whipping cream for melting chocolate chips
⅔ cup chilled heavy whipping cream for whipping
1 tablespoon powdered sugar
¼ teaspoon pure vanilla extract

Instructions

In a large bowl, heat chocolate chips and ½ cup cream until the chocolate is melted and the mixture is smooth. I do this in the microwave in 20 seconds increments, stirring well between each. Set aside to cool to room temperature, stirring occasionally (this took about 15 minutes).
In the bowl of a hand mixer or stand mixer fitted with the whisk attachment, beat ⅔ cups chilled cream with powdered sugar and vanilla until stiff peaks form (see note about making extra for topping). Transfer the whipped cream to the refrigerator until the chocolate has cooled to room temperature.
Using a rubber/silicone spatula, fold* the whipped cream into the melted chocolate. Once fully combined, transfer the mousse into individual serving dishes and chill for at least 2 hours. The colder it is, the more firm it will be. If you'd like it softer you can leave it at room temperature for about 15 minutes before serving.

Video

Notes

*How to fold in whipped cream:

Folding is a lifting and scooping motion that incorporates batters while maintaining an airy quality. Use a large rubber/silicone spatula to cut through the center of the batter. Bring some batter up from the bottom and flip it over. Repeat scraping down the side of the bowl, into the center, flipping, and repeating.

Extra whipped cream for topping:

If you plan on serving this mousse topped with whipped cream you can double the whipped cream ingredients in step 2 of the recipe. Reserve half of the whipped cream in the fridge for topping and fold the other half into the melted chocolate.

Nutrition