Introduction

This Easy Chocolate Mousse is a rich and fluffy dessert made with just five simple ingredients. Whipped cream and melted chocolate combine to create an indulgent treat without the need for eggs or baking. Perfect for anyone craving a quick and elegant chocolate dessert.

The image shows three clear glasses filled with three layers of smooth, dark chocolate mousse. Each glass is topped with a swirl of white whipped cream and a red raspberry on top. The glasses are standing on a white marbled surface with a few loose raspberries scattered around. The texture of the mousse is creamy with slight air bubbles, and the whipped cream looks light and fluffy. The lighting highlights the rich, dark brown color of the mousse against the bright white and red toppings. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (12 oz) bag chocolate chips (semi-sweet, milk, or dark chocolate)
1 (4 oz) bar baker’s chocolate, roughly chopped (semi-sweet recommended)
1 tablespoon instant coffee
1 tablespoon vanilla extract
¼ teaspoon sea salt
1 pint heavy cream, divided

Instructions

Step 1: Place the chocolate chips, chopped baker’s chocolate, instant coffee, vanilla extract, and sea salt into a medium-sized bowl and set aside.
Step 2: Warm ½ cup of the heavy cream in the microwave for about 30 seconds until warm but not boiling.
Step 3: Pour the warm cream over the chocolate mixture and let it sit for 2-3 minutes to soften the chocolate, then whisk gently until the mixture is smooth.
Step 4: Allow the chocolate mixture to cool for 5 minutes while you whip the remaining 1½ cups of heavy cream until stiff peaks form using a hand or stand mixer.
Step 5: Slowly drizzle the melted chocolate mixture into the whipped cream while continuing to whip until fully combined and fluffy.
Step 6: Divide the mousse evenly between 8 ramekins, glasses, or serving vessels. Refrigerate for at least 1 hour or up to overnight.
Step 7: Before serving, if the mousse is too firm, let it sit at room temperature for a few minutes to soften. Top with extra whipped cream or your favorite toppings and enjoy!

Tips & Variations

For a deeper chocolate flavor, use dark chocolate and add a teaspoon of espresso powder instead of instant coffee.
Try topping with fresh berries, shaved chocolate, or a sprinkle of sea salt for added texture and contrast.
Make it dairy-free by substituting heavy cream with coconut cream, though texture may vary slightly.

Storage

Store the chocolate mousse in an airtight container or cover the serving vessels with plastic wrap. It keeps best in the refrigerator for 2–3 days. For longer storage, freeze up to 3 months; thaw overnight in the refrigerator before serving. If the mousse firms up too much after refrigeration or freezing, allow it to soften at room temperature for a few minutes before serving.

How to Serve

A clear glass cup filled with two main layers of rich, dark chocolate mousse that has a smooth and airy texture, topped with a dollop of fluffy white whipped cream on one side, and bright red fresh raspberries placed on the whipped cream, some of which slightly press into the mousse. The glass sits on a white marbled surface visible in the blurred background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this mousse without instant coffee?

Yes, the instant coffee enhances the chocolate flavor but can be omitted if you prefer. The mousse will still be delicious and chocolatey without it.

Is this recipe safe to make without eggs?

Absolutely. This mousse does not use eggs, making it easier and quicker to prepare. The whipped cream creates a light, airy texture without the need for raw eggs.