If you want to make a stunning dessert, but don’t want to spend a lot of time, this easy chocolate mousse is the answer!! Light and ethereal, it’s the perfect dessert for Valentine’s Day!
Chocolate mousse is one of those things that’s so simple, but elegant at the same time. It’s light and heavenly and seems like it would be super filling, but it’s not at all. It’s something you can eat when you’re full from dinner but still have that extra space somewhere for dessert 🙂 We all have that, don’t we?!?!
Most traditional mousse recipes involve using egg yolks and then whipping the whites to fold in at the end. This is one of those super easy recipes that calls for just 3 ingredients, four if you include a small amount of instant espresso powder (which is totally optional, but really brings out the chocolate flavor). Chocolate, heavy whipping cream, and a little bit of powdered sugar are all you need to make this amazing dessert!
Making Easy Chocolate Mousse
It’s almost ridiculous how easy this is!
- Place chopped chocolate in a large bowl. Add instant espresso powder if desired.
- In a microwave-safe glass measuring cup (or on the stove top), heat a portion of the cream until just beginning to boil.
- Pour the heated cream over the chocolate. Cover and allow to sit for about 5 minutes and then begin stirring until all the chocolate is melted. If the chocolate doesn’t melt fully, return the bowl to the microwave and microwave for about 10-15 seconds at a time, stirring in between, until all the chocolate is melted. Allow to cool to room temperature.
- Whip the rest of the heavy whipping cream in a stand mixer with the balloon whip attachment until soft peaks form. Slowly add powdered sugar and continue to whip until it reaches stiff peaks.
- Add about 1/4 of the whipped cream to the chocolate mixture and stir to combine. This is just to lighten up the chocolate mixture a little bit. Now carefully fold the chocolate mixture into the whipped cream. Cover and refrigerate until set, about 1 hour.
Serving the Mousse
There are so many things you can do with mousse so let your imagination run. Here are some suggestions:
- Pipe or dollop into dessert dishes
- Pipe or dollop into chocolate dessert shells. I made my own chocolate heart shells out of ruby chocolate that I tempered, but you can buy them at most stores or online here. Top with fresh raspberries or strawberries.
- Use as a filling for cake. I used to make my mom a chocolate cake filled and frosted with this chocolate mousse and then covered in silky chocolate ganache. It was her favorite!
- Fill a fully baked pie shell or chocolate crumb crust with chocolate mousse and top with whipped cream and shaved chocolate.
You know you want to make this easy chocolate mousse (in cups or just piped into dessert dishes) for your Valentine’s dinner (or any time you want to impress). You’ll love how light and ethereal it is 🙂
Chocolate Mousse in Cups
- 2 cups (480 ml) heavy cream
- 6 ounces (150 g) semisweet chocolate, finely chopped
- ¼ cup (31 g) powdered sugar
- 1 tsp instant espresso powder, if desired
- Place the finely chopped chocolate (and espresso powder, if using) in a medium bowl. In a small saucepan (or in a microwave-safe measuring cup), bring ½ (120 ml) cup of the heavy cream to a gentle simmer. Remove from the heat and pour over the finely chopped chocolate. Cover the bowl with plastic wrap and set aside for 5 minutes, then stir until smooth. Set aside the chocolate cream.
- In the bowl of a stand mixer (or in a large bowl with a handheld mixer), whip the remaining 1½ cups (360 ml) cream until soft peaks form. Slowly add the powdered sugar and continue to whip until stiff peaks form.
- Fold ¼ of the whipped cream into the chocolate cream mixture to lighten it. Then gently fold the chocolate cream into the remaining whipped cream. Pipe into dessert dishes or chocolate dessert bowls or cups and allow to chill for about one hour.
- Mousse will keep in the refrigerator for about 3-4 days.