Chocolate Mousse is a creamy, rich dessert made with just a few simple ingredients – chocolate, cream and butter. It’s soft, smooth, and just the right amount of sweet without being heavy. It is s a partial no-cook recipe as you need stove only for melting the chocolate. You only need to blend, whip, mix, and chill.
This chocolate mousse is perfect when you want something fancy but easy to make. The sweetness from the chocolate goes so well with the cream. It tastes like a dessert from a café, but you make it at home with things you already have in your kitchen. It’s healthier than most store-bought deserts because it has no preservatives and uses good ingredients.
Jump to:
About Chocolate Mousse
Chocolate Mousse is a quick and simple dessert you can make in just 30 minutes. First, melt chocolate slowly using a double boiler method, mix butter. When the chocolate cools a bit, mix it with whipped cream. Fold this mix gently and chill until it sets and your chocolate mousse is ready.
The best thing about this mousse is how easy it is. No baking or fancy steps. If you have a blender and a whisk (or even store-bought whipped cream), you’re ready to go. It’s a great dessert to make when you want something quick but still feel special.
You can also get creative with it—try adding biscuit crumbs at the bottom to make it like a parfait or put it in tart shells for a fancy touch. The flavors are balanced and not too sweet, so most people enjoy it. Even if you don’t usually like deserts, this mildly sweet chocolate mousse will become your favorite.
I made this mousse when I wanted something sweet but didn’t want to spend a lot of time in the kitchen. I loved how creamy and rich it was—it really surprised me! Now, it’s one of my favorite quick desserts to make when I want something tasty but easy.
Eggless Chocolate Mousse is a very easy, rich and delicious dessert that you can make in a jiffy. Its just whipping fresh cream and mixing it with melted chocolate – yes!! as easy as that. Do try this and enjoy!
Chocolate Mousse Ingredients
- Cream – Gives the mousse a light and airy texture. Whip it until stiff peaks form for the best results. .
- Chocolate – Adds a rich, chocolaty flavor. Use good quality chips or chopped chocolate for a smoother finish. You can use a combination of dark chocolate and milk chocolate.
- Butter – Used to give a smooth glaze to the mousse.
Why This Recipe Works
- This recipe is made with simple, pantry-friendly ingredients.
- No cooking or baking required.
- It’s naturally sweetened with dates.
- It has a light, creamy texture perfect for all ages.
- It’s a great make-ahead dessert.
Similar Recipes
How to make Chocolate Mousse Step by Step
1.Chop chocolate, measure it and keep aside. I used a combination of dark chocolate and milk chocolate.
2.Using double boiler method, melt the chocolate. Make sure the bowl containing chocolate should not touch the surface of boiling water directly. I used my tupperware steamer here .Keep melting until its smooth and silky. Set aside to cool down at least for 20 minutes.
3.Now take fresh cream in a bowl and start whipping with hand mixer. Whip till soft peaks form as shown. This is the right stage, don’t whip it more, then it will end up in butter.
4.Once the chocolate is cooled down completely, add whipped fresh cream to it. Whisk it well, first it may look little runny keep whisking for 2-3 minutes it will get thick, it will be spoonable not pourable.
5.Spoon the mixture into serving glasses. Chop some more chocolate and garnish with it. I had little crushed crushed oreo cookies so used that also for garnishing. Chill it at least for 3-4 hours.
Serve chilled!
Expert Tips
- Melting – Melt chocolate slowly using a double boiler or microwave in short bursts to avoid burning.
- Cooling– Let the melted chocolate cool to room temperature before mixing. Hot chocolate can deflate the whipped cream.
- Whipping– Whip the cream until stiff peaks form. This helps give the mousse structure and a fluffy finish.
- Chilling– Refrigerate for at least 30 minutes so the mousse sets well and tastes even better.
Serving and Storage
Scoop the mousse into small dessert glasses or cups. Add sprinkles, chocolate shavings, or chopped nuts on top just before serving. Chill in the fridge for 30 minutes to 1 hour before serving – this makes the texture perfect and gives a nice chilled feel.
Store it in the refrigerator for best results.
FAQS
1.Can I make this mousse without chocolate?
No, chocolate is the main ingredient for this chocolate mousse. Chocolate gives it a rich flavor, so do not skip it.
2.Is it necessary to whip the cream?
Yes, whipping adds the light, mousse-like texture. Without whipping, it will turn out dense.
3.Can I use fresh cream instead?
You can, but make sure to whip it properly until it holds its shape. Ready-to-use whipped cream saves time.
4.Which chocolate is the best?
You can use either dark chocolate or milk chocolate or use a combination of both. You can use cooking chocolate that is easily available in supermarkets.
5.Can I serve it immediately?
It’s best to chill the mousse for at least 30 minutes so it sets properly and has the right texture.
If you have any more questions about this Chocolate Mousse Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Chocolate Mousse Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
Chocolate Mousse Recipe
Ingredients
- 1 cup cooking chocolate
- 1/4 cup cream
- 1 tablespoon butter
Instructions
- Chop chocolate, measure it and keep aside. I used a combination of dark chocolate and milk chocolate.
- Using double boiler method, melt the chocolate. Make sure the bowl containing chocolate should not touch the surface of boiling water directly. I used my tupperware steamer here .Keep melting until its smooth and silky. Set aside to cool down at least for 20 minutes.
- Now take fresh cream in a bowl and start whipping with hand mixer. Whip till soft peaks form as shown. This is the right stage, don’t whip it more, then it will end up in butter.
- Once the chocolate is cooled down completely, add whipped fresh cream to it. Whisk it well, first it may look little runny keep whisking for 2-3 minutes it will get thick, it will be spoonable not pourable.
- Spoon the mixture into serving glasses. Chop some more chocolate and garnish with it. I had little crushed crushed oreo cookies so used that also for garnishing. Chill it at least for 3-4 hours.
- Serve chilled!
Notes
- Melting – Melt chocolate slowly using a double boiler or microwave in short bursts to avoid burning.
- Cooling– Let the melted chocolate cool to room temperature before mixing. Hot chocolate can deflate the whipped cream.
- Whipping– Whip the cream until stiff peaks form. This helps give the mousse structure and a fluffy finish.
- Chilling– Refrigerate for at least 30 minutes so the mousse sets well and tastes even better.
Durga Karthik.
Brown rice Halwa .Will t suit your buds .Just kidding.
Anu
Can I use the cream that I get from boiling whole (full fat) milk at home?
SHARMILEE J
Don't think that will work…its better to buy fresh cream
Priya Srinivasan
Delicious, would love a cup anytime!!!
Sweety
Can i use whipping cream or light cream???
SHARMILEE J
Whipping Cream is Fresh Cream right?! then go ahead with it…
KananKR
Whipping cream is different from fresh cream. The first is used for making desserts and decorations. The fresh cream is used for adding to gravies among other things.
rashmi goyal
Please teach us to make mango mousse also….yr recepies r worth to try…the
seema1234
hi where is apple juice used in this recipe?
SHARMILEE J
Apple juice or water…I have used water
Gayatri Oza
Also I used Cadbury dairy milk along with the dark choco chips.. Can that be a reason y it turned crumbly and not syrupy??
SHARMILEE J
Cooking chocolate should be used for this recipe