Worlds Easiest Chocolate Mousse Recipe

I absolutely adore this chocolate mousse recipe because it transforms simple ingredients into an indulgent, melt-in-your-mouth experience that’s perfect for satisfying my sweet tooth. Plus, the process of creating those airy, luscious layers feels like a mini baking adventure that I can whip up even on a busy weeknight.

Indulge in the ease of my World’s Easiest Chocolate Mousse. I love how semisweet chocolate chips melt effortlessly into heavy whipping cream, producing a lustrous (see, I told you I was good at making chocolate mousse) and oh-so-smooth chocolate mousse.

A drop or two of vanilla enhances the chocolate flavor, while a handful of granulated sugar sweetens the deal. Whipped cream and chocolate shavings (totally optional) make a nice garnish if you want to indulge in a chocolate mousse with some bling.

Ingredients

Semisweet or bittersweet chocolate chips: Antioxidant-rich, they add depth and an assertively sweet chocolate flavor.

Creamy textured with healthy fats, essential for the volume of mousse, is Heavy Whipping Cream.

Sugar, in granulated form, is sweet and adds pleasantness
to the chocolate.

Its sweetness counteracts the chocolate’s
bitterness; in fact, it takes a good deal of sugar to balance
the flavor of really dark chocolate.

Vanilla Extract: Contributes aromatic flavor that augments the chocolate notes.

Water: Assists in the melting of chocolate, resulting in a smooth, lump-free consistency.

Ingredient Quantities

• 1 cup (175g) semisweet or bittersweet chocolate chips
• 2 tablespoons (30ml) water
• 1 teaspoon pure vanilla extract
• 1 and 1/4 cups (300ml) heavy whipping cream
• 2 tablespoons (25g) granulated sugar
• Optional: whipped cream and chocolate shavings for garnish

Instructions

1. In a bowl that can withstand heat, placed over a pot of water that is simmering, place the chocolate chips and the water. Stir continuously until the mixture is smooth and the chocolate is melted. Take the bowl from the pot and place it on a counter away from heat. Stir in the vanilla until it is an even mixture, and let it sit until it has cooled to about room temperature.

2. In a different large bowl, combine the heavy whipping cream and granulated sugar.

3. With an electric mixer, beat the cream and sugar together until they form soft peaks.

4. Fold about one-third of the whipped cream into the cooled chocolate mixture to lighten it.

5. Take the leftover whipped cream and fold it into the mixture very carefully so that it is fully combined and the mixture is smooth. Do not mix it any more than necessary, or the whipped cream and the mixture will not have the light, airy texture you want.

6. Mousse can be spooned into dishes or glasses for serving.

7. Chill for a minimum of 1 hour, or until firm.

8. Optionally, just before serving, top with additional whipped cream and chocolate shavings for garnish.

9. Savor the mousse as a delicious dessert.

10. Refrigerate any remaining food for up to three days.

Equipment Needed

1. Heatproof bowl
2. Medium saucepan
3. Large mixing bowl
4. Electric mixer
5. Silicone spatula or spoon
6. Measuring cups and spoons
7. Serving dishes or glasses
8. Refrigerator

FAQ

• Can I use milk chocolate instead of semisweet or bittersweet chocolate chips?Certainly, you can use milk chocolate instead, but the sweetness and intensity of the mousse will be affected. If you do this, it’s probably best to reduce the sugar a little, since the milk chocolate will contribute more sugar to the mix than dark chocolate with its relatively low sugar content.
• What if I don’t have vanilla extract?It is permissible to leave out the vanilla, but doing so would diminish the flavor. Alternatively, you could use a different extract—such as almond or coffee—to produce a unique taste.
• Is it necessary to use a mixer for whipping the cream?Recommended for convenience and consistency, a mixer can be used to whip the cream. If you wish to whip the cream by hand, however, a whisk is the tool you want. It just requires a bit more effort and time.
• How long can I store the chocolate mousse in the refrigerator?The mousse can be kept in the fridge for as long as 4 days, but you must cover it with plastic wrap or keep it in an airtight container if you want it to stay fresh.
• Can I make the mousse in advance?Certainly! Preparing it a day in advance lets the flavors meld superbly, and it will set as beautifully as a perfect soufflé overnight in the refrigerator.
• What can I use as a garnish if I don’t have chocolate shavings?Cocoa powder, fresh berries, or powdered sugar can be used as alternative garnishes.
• Is it possible to make this mousse dairy-free?Certainly! Use a chocolate that is dairy-free and swap out the heavy cream for coconut cream or a non-dairy whipped cream alternative.

Substitutions and Variations

Semisweet or bittersweet chocolate chips: You can replace these with dark chocolate or milk chocolate chips for a different flavor profile.
Water: Substitute with an equal amount of brewed coffee to amplify the chocolate taste.
Vanilla Extract: For a nutty flavor, use 1 teaspoon of almond extract.
Heavy Whipping Cream: For a dairy-free option, use coconut cream.
Sugar, granulated: Use an equal quantity of powdered sugar for a smoother texture, or honey for a different variety of sweetener.

Pro Tips

1. Ensure that the chocolate mixture is at room temperature before folding in the whipped cream. If it’s too warm, it could melt the whipped cream and affect the texture of the mousse.

2. Use a silicone spatula or a large metal spoon to gently fold the whipped cream into the chocolate. This helps maintain the airy texture of the mousse.

3. Choose high-quality chocolate for the best flavor. Depending on your taste preference, semisweet or bittersweet chocolate will give different levels of sweetness and richness.

4. Chill your mixing bowl and beaters in the freezer for 15-20 minutes before whipping the cream. This helps achieve better volume and stability in the whipped cream.

5. Add a pinch of salt to the chocolate mixture after melting. This can enhance the chocolate flavor and create a more balanced taste in the mousse.