Chocolate Mousse

Name: Chocolate Mousse
Prep time: 5 min
Total time: 1 h
Yield: 6 serving(s)
Ingredients: 4 oz. chocolate or chocolate chips (semisweet, bittersweet, and/or milk chocolate), finely chopped, plus more for serving; 1 tbsp. unsalted butter; 1 tbsp. unsweetened cocoa powder; 1/4 tsp. kosher salt; 2 c. heavy cream, divided

By Adrienne AndersonUpdated: Feb 12, 2024

4.7

3 Ratings

chocolate mousse in containers topped with whipped cream and chocolate shavings

PHOTO: ROCKY LUTEN; FOOD STYLING: MAKINZE GORE

Yields:

6 serving(s)

Prep Time:

5 mins

Total Time:

1 hr

Cal/Serv:

384

Jump to recipe

Few desserts lay claim to simple elegance like a classic chocolate mousse. But what if your family, your guests—or just you—don’t want to use the raw eggs that the traditional French method calls for? Enter our crowd-pleasing, family-friendly (eggless!) chocolate mousse. It's as silky and decadent as the classic version, with a pure chocolate flavor that can be dialed up or down depending on your tastes, that comes together with just 5 ingredients.

Unlike egg-based versions, this chocolate mousse comes together quickly (in just an hour!) for an impromptu weeknight dessert—but it’s still impressive enough to deploy for an extremely sweet Valentine’s Day treat. Ready to perfect this classic dessert? Keep reading on for everything you need to know:

The best chocolate for chocolate mousse:
While I personally have a preference for bittersweet, any type of chocolate will work beautifully in this recipe, from milk to semi to bittersweet. Splurge on something nice, or just use whatever is in your pantry—no need to get too fancy here.

Does mousse have gelatin in it?
Traditionally, many mousse recipes use gelatin to help add thickness. This recipe, however, doesn't require it. The chocolate base mixed with our whipped cream makes this mousse plenty fluffy—no gelatin needed.

Make it ahead:
This is a perfect dessert to make ahead of time of your event. Make it up to 2 days in advance, then portion into glasses or jars and refrigerate covered; let it stand at room temperature for 30 minutes before topping with reserved whipped cream and chocolate shavings and serving.

Did you try making this? Let us know how it went in the comments!

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Ingredients

4 oz.
chocolate or chocolate chips (semisweet, bittersweet, and/or milk chocolate), finely chopped, plus more for serving
1 Tbsp.
unsalted butter
1 Tbsp.
unsweetened cocoa powder
1/4 tsp.
kosher salt
2 cups
heavy cream, divided

Directions

1. Step 1Place chocolate in a large heatproof bowl. In a medium saucepan over low heat, cook butter and cocoa powder, stirring constantly, until butter is melted and smooth. Add salt and 1/2 cup cream. Increase heat to medium-high and bring to a simmer. Immediately pour cream mixture over chocolate and let sit, undisturbed, until mostly melted, about 5 minutes. (Make sure chocolate is submerged in cream, but do not stir; gently tilt bowl if necessary to redistribute it.)
2. Step 2Meanwhile, in a medium bowl, using a handheld mixer on medium-high speed or a whisk, beat remaining 1 1/2 cups cream until soft peaks form. Refrigerate until ready to use.
3. Step 3Using mixer or whisk, start drawing a small circle in center of chocolate mixture until just beginning to thicken and a dark, smooth vortex forms. Continue to beat in widening circles until mixture emulsifies into a uniformly thick and glossy ganache. Let sit at room temperature until no longer warm to the touch, about 5 minutes.
4. Step 4Set aside about 1/2 cup whipped cream for serving; refrigerate until ready to use. Using a large spatula, fold one-third of chocolate ganache into remaining whipped cream until combined. Add remaining chocolate ganache and continue to fold until no streaks remain.
5. Step 5Divide mousse among 6 ramekins or cups and refrigerate until set, about 40 minutes.
6. Step 6Top with reserved whipped cream and more chips or shaved chocolate.