You won’t believe how easy this chocolate mousse is! It’s ultra-creamy, silky smooth, and topped with a simple homemade whipped cream.
Why You’ll Love This Chocolate Mousse
If you’re craving a chocolate dessert that’s elegant and surprisingly easy, this classic chocolate mousse is the one to make. Unlike my French-style chocolate pots de creme that’s rich, dense, and decadent, this American-style chocolate mousse is soft, light, and airy! It’s also super simple to make. Which means it’s the perfect after-dinner dessert to whip up again and again. Here are a few more reasons to love it:
- There’s just four ingredients. It’s a simple mix of chocolate, heavy cream, vanilla, and salt. That’s it. You don’t even need any eggs!
- You can make it ahead. It stores beautifully for 3 to 4 days in the fridge, so it’s a great dessert to prep before a dinner party. It’s also a great Christmas dessert or Valentine’s Day idea!
- The texture is perfect. It’s that dreamy middle ground between a thick custard and cloud-like soufflé. And if you’ve made my mint chocolate mousse cake, you’ll already be an expert, as it’s adapted from that mousse layer.
Chocolate Mousse Ingredients
- Heavy cream: Full-fat is key here for that creamy yet airy texture!
- Semi-sweet chocolate: I think semi-sweet is perfect, but feel free to adjust to your taste. You can use darker or sweeter chocolate!
- Vanilla extract: Just a splash is needed to enhance the chocolate flavor.
- Salt: Helps to balance out the sweetness.
Find the complete recipe with measurements below
How To Make Chocolate Mousse
Step one: Place the chocolate and ½ cup of heavy cream in a heat-safe bowl. Melt gently using a double boiler or microwave in 20-second increments, stirring until smooth and combined. Let it cool to room temperature.
Step two: In a separate bowl, whip the remaining heavy cream, vanilla extract, and salt until soft peaks form. Make sure they’re soft peaks and not overly whipped!
Step three: Add ⅓ of the whipped cream to the melted chocolate and stir to lighten it. Then, gently fold in the remaining whipped cream until the mixture is smooth and silky.
Step four: Divide the chocolate mousse into small glasses or ramekins and refrigerate for at least 1 hour, until set. You can enjoy these as is, but I love topping mine with extra whipped cream, shaved chocolate, or fresh berries!
My Special Tips
- Chocolate quality matters. Use the best chocolate you can, as it completely drives the flavor.
- Do not over-fold the mixture. You want to keep the airy structure intact for the classic, cloud-like texture.
- Don’t over-whip the heavy cream. If you do, this will result in a grainy-like texture.
- Use this as a cake filling. You can add the mousse as a layer on top of a regular cake, similar to how I’ve done in this mint chocolate mousse cake!
Storage Tips
Chocolate mousse stores beautifully, which makes it a great make-ahead dessert. Just cover each glass (or the whole bowl) and store in the fridge for 3 to 4 days. The texture stays light, and the flavor even deepens a bit as it chills.
If you want to store for longer, freezing is also an option! Store any leftovers in a freezer-safe container for up to 2 months for the best texture.
More Chocolate Desserts
- Flourless chocolate cake: So easy, light, and fluffy!
- Chocolate covered strawberries: A classic for all occasions.
- Chocolate chia pudding: My favorite for a healthy treat.
- Chocolate truffle tart: This one is rich with chocolate.
- Or give these other delicious chocolate desserts a try!
If you try this chocolate mousse recipe, let me know how it turns out in the comments below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration and exclusive content, join my free newsletter here.
Description
Video
Ingredients
- 1 ½ cups heavy cream, divided
- 6 ounces semisweet chocolate, finely chopped
- 1 teaspoon vanilla extract
- pinch kosher salt
- Optional toppings: whipped cream, shaved chocolate, berries, flaky sea salt
Instructions
- Melt the chocolate. Place the chocolate and ½ cup of heavy cream in a heat-safe bowl. Melt gently using a double boiler or microwave in 20-second increments, stirring until smooth and combined. Let cool to room temperature.
- Whip the cream. In a separate bowl, whip the remaining heavy cream, vanilla extract, and salt, until soft peaks form.
- Combine. Add ⅓ of the whipped cream to the melted chocolate and stir to lighten it. Then, gently fold in the remaining whipped cream, until the mixture is smooth and silky.
- Chill. Divide the chocolate mousse into small glasses or ramekins and refrigerate for at least 1 hour, until set.
- Serve. If you'd like, top with extra whipped cream, shaved chocolate or berries before serving.
Lisa’s Tips
- For a richer flavor: you can add ½ teaspoon of instant espresso powder. You can also use a darker chocolate.
- For a sweeter flavor: you can add 1 to 2 tablespoons of your favorite sweetener, like maple syrup, honey, or coconut sugar. Just stir this into the melted chocolate after step 1. You can also use milk chocolate instead of semisweet chocolate.
- Storage tip: Cover each glass (or the whole bowl) and store in the fridge for 3 to 4 days or freeze for up to 2 months.
Nutrition
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Behind The Scenes
I’ve made three batches of this chocolate mousse in the last two weeks when I had friends visit. And each time I say I’m not going to go back for seconds, but then I do! This dessert really does go down like a treat. 😉
I made it and it was amazing. Loved the sweetness and how easy it was to prepare it.
Glad you loved this chocolate mousse, Ispita!
This is my first review and I have to admit that I absolutely love the simplicity of this recipe. I’ve never made mousse before, and now I know I can make it at any time because it’s just so easy. Ease aside, the flavor is delicious — not too sweet but definitely satisfying! I used Ghirardelli Semi-Sweet Chocolate. Perfection!!! Can’t wait to make it again, topped with raspberries or sliced almonds. Thanks, Lisa, and Happy New Year!
Glad this worked out great and thanks so much for leaving a review, Karen!
It’s delicious and so easy to make with no added sugar!!!
Great recipe.
So glad you loved this chocolate mousse, Zovag!
I just made this and it turned out amazing! It’s incredibly simple, uses just a few ingredients, and leaves plenty of room for creativity with different toppings. I can already see myself making this on repeat—for gatherings or special occasions.
Happy to hear you’re loving this chocolate mousse, Yukasa!
This chocolate mousse is divine and yet so easy to make. You can tweak it by using different types of chocolate. At Christmas dinner it was a hit.
So glad you enjoyed this chocolate mousse for Christmas, Miriam!
I made this and paired it with your cranberry sauce – it was the perfect balance of sweet and sour.
Oh yum, love that combo! And so festive for the holidays.
SO easy and SO delicious and decadent! Layered berries in mine and put it in big wine glasses. Pretty dessert! Great for a holiday!
Love the berry layers idea! Enjoy, Erinn.
This recipe is easy to make and delicious. Everyone loved it!!
So happy to hear it was a winning dessert. Thanks, Kevin!
This looks yummy! Since chocolate is the most important ingredient, and the brands vary so much in taste, do you recommend a particular brand? Thank you.
Hi Carla – Yes! The brand I’m using is linked in the recipe card :)
This recipes sounds great! Are you able to tell me the approximate portion size of each serving? For example, is it half a cup per serving?
Hi Jennifer – yes, it’s about a half a cup per serving. Enjoy!
Thanks so much! I am really looking forward to serving it for Christmas.
Would semi sweet chocolate chips work?
Hi Melissa – yes, you can use chocolate chips as well. Enjoy!
Is there a way to make it dairy free?
Hi Margo – If you have a dairy-free cream that can whip up properly, you can use that. Enjoy!
Is it possible to make the moouse
With non dairy creamer?
Hi Mina – If it can whip up and hold it’s shape, you can use it.
I’m leaving a review without even trying it yet. I will adapt it by using “Bake Believe” brand dark chocolate chips (no sugar – but has some sweetness).
When my little brother was about 3, he came into the kitchen while our mom was making dinner. He said, Wow, that tastes good!” Mom asked him how he knew that, since he hadn’t tasted it yet. His response – “I can see the yum of it!”. Lisa, I definitely see the yum of this recipe, and will add it to my must haves for the Christmas season!
Thanks so much for having faith in my recipes, Sue. I’m glad you could see the “yum” in this one! And please do let us know how it turns out for you. Merry Christmas!
Can you melt the chocolate in the microwave I usually do that with a small amount of coconut oil
Hi Shelley – yes you can do that. Enjoy!
Can this recipe be made with unsweetened cocoa? If so, how much of each ingredient do I use? Thank you.
Have you tried making this with canned coconut whipping cream?
Hi Melissa – I haven’t. If you try it, let us know how it turns out!
Do you think canned coconut milk could be subbed for the heavy cream to make it dairy free? Or do you recommend another option?
Hi Jill – Canned coconut milk won’t whip up like heavy cream. But you can use any non-dairy heavy creamy that can whip up and hold it’s shape. Enjoy!