Chocolate Mousse Recipe

4.82 from 22 votes

This Easy Chocolate Mousse Recipe is decadent and rich in chocolate flavor. Perfectly thick and silky smooth, it's the ultimate chocolate dessert - no eggs required!

Prep Time20

Total Time20

Course: Dessert

Cuisine: American

Keyword: Chocolate Mousse, Chocolate Mousse Recipe, Easy Chocolate Mousse, How to Make Chocolate Mousse

Servings: servings

Author: Jessica Randhawa

Ingredients

1 cup semi-sweet chocolate chips
2½ cup heavy whipping cream divided
½ teaspoon vanilla extract
⅛ teaspoon coarse kosher salt
2 tablespoon powdered sugar
2 tablespoon chocolate bar grated
4 tablespoon chocolate fudge melted, optional

US Customary - Metric

Instructions

Melt the chocolate (microwave): Add the chocolate chips and ½ cup of heavy whipping cream to a microwave-safe mixing bowl. Place the bowl in the microwave and heat in 15-second intervals, stirring between each, until the chocolate chips are completely melted.
Stir in the vanilla extract and kosher salt. Set the chocolate mixture aside and allow it to cool slightly, stirring occasionally.
Meanwhile, in a large bowl, add the remaining 2 cups of heavy whipping cream plus the powdered sugar. Use an electric hand mixer to mix for 3-6 minutes or until stiff peaks form - remove ¾ cup of the whipped cream and set aside.
Gently fold the homemade whipped cream into the prepared (and slightly cooled) chocolate mixture. For best results, use a rubber spatula and avoid over-mixing.
Evenly divide the prepared chocolate mousse between four serving dishes.
Optional: Time allowing, chill in the refrigerator for 2-4 hours or until completely set.
Garnish with one tablespoon of chocolate fudge (optional), a scoop of homemade whipped cream, and 2 tablespoons of chocolate bar shavings. Enjoy!

Notes

This recipe will taste best when it's made with good-quality chocolate and pure vanilla extract. Feel free to use bittersweet chocolate, semi-sweet chocolate, or dark chocolate.
You can store leftover chocolate mousse in the fridge for up to 3 days. You may also make the mousse ahead of time, keep it in the fridge, and even serve it the following day.

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