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Quick'n Easy Chocolate Mousse

There are no eggs in this simple and delicious chocolate mousse. This rediculously easy and yummy dessert has only 4 simple ingredients, and is so easy to create that even those with absolutely no experience in the kitchen, can whip this up easily!


Easy | Dessert | Serves 8

Quick'n Easy Chocolate Mousse
  • Prep Time: 5 minutes

  • Cook Time: 10 -15 minutes


  • 2¼ cups heavy cream

  • 1½ cups semi-sweet chocolate* chopped or chips (250 grams)

  • 1 teaspoon vanilla extract

  • 1 teaspoon dripped dark coffee (containing no added sugar or milk)


  1. Place the chopped chocolate into a heatproof bowl.

  2. Heat 1¼ cups cream in a small saucepan over medium-high. When bubbles are beginning to form around the edges, slowly pour the hot cream over the chocolate. Do not stir. While waiting one minute before stirring, add the teaspoon of vanilla and coffee. Then stir gently with a fork or whisk until the chocolate is melted and the mixture is smooth and well combined.

  3. Slowly stir in the remaining 1 cup of cream.

  4. Please note that some chocolates are quite sweet and would not require any added sweeting, and other chocolates tend to be rather bitter. Depending on the level of sweetness desired, this would be the time to taste and adjust the sweetness by adding a teaspoon or 2 of powdered sugar to the mousse, if needed.

  5. Carefully spoon evenly into individual dessert glasses and chill until serving, or pour into an airtight container and refrigerate until very well chilled (at least several hours or overnight). And proceed to the technique outlined below.

  6. Stores in an airtight container in the refrigerator, for up to 2 weeks, depending on the freshness of the cream.

( * ) The quality of the mousse is determined by the quality of the chocolate used. We strongly recommend using the best chocolate available.

optional technique:

  1. Once completely cold, whip the chocolate mousse well with an electric hand mixer, just until stiff peaks form. This process goes quickly, take care not to overwhip.

  2. Using a piping bag or a spoon, carefully and evenly place mousse into dessert glasses. Serve immediately for a softer, smoother mousse, or chill for several hours for a traditional firmer, more fluffy mousse.

  3. Stores in an airtight container in the refrigerator, for up to 2 weeks, depending on the freshness of the cream.


optional suggestions:

1 ) Try vanilla chocolate instead of dark chocolate.

2 ) Use vanilla chocolate and add raspberry extract with a drop of red food coloring.

3 ) Impress a large gathering with this simple dessert piped in disposable demi-dessert cups.

4 ) Try both chocolate and vanilla mousse layered. Make one flavor first, once firm, create and layer the other.



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