Chocolate Mousse Recipe

Silky chocolate mousse in glass topped with cocoa powder

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This chocolate mousse recipe is made with just cream and dark chocolate. The whipped ganache method creates a silky, airy texture that is rich but not heavy. An easy chocolate mousse you can prepare ahead and serve chilled.

Prep Time 20

Chill Time 4

Total Time 4 20

Servings Mini Glasses

Calories 307kcal

Author Fay

EQUIPMENT

INGREDIENTS

Dark Chocolate Mousse

170 g (6 oz) dark chocolate 200g blocks are fine too!
600 ml (2 ½ cups) heavy cream

Optional Garnish

½ tablespoon (½ tablespoon) cocoa powder or chocolate powder

INSTRUCTIONS

Dark Chocolate Mousse

Begin by finely chopping the dark chocolate and placing it into a heatproof bowl.
Heat half of the heavy cream in a saucepan over medium heat until it reaches a boil, then immediately remove from heat.
Pour the hot cream over the chopped chocolate, letting it sit for one minute to soften.
Stir the mixture until the chocolate is completely melted and smooth, ensuring there are no lumps.
Add the remaining cold heavy cream to the chocolate mixture, stirring thoroughly to combine. This cools the mixture down quickly.
Cover the bowl with plastic wrap, making sure it directly touches the surface of the mousse to prevent a skin from forming.
Refrigerate the mixture for at least 4 hours, or until it's fully chilled and firm.
Once chilled, use a hand mixer to whip the mousse until it forms firm peaks. Avoid overmixing to prevent the mousse from splitting.
Transfer the mousse into a piping bag fitted with a star tip and pipe into small glasses. Alternatively, spoon the mousse into the glasses.

Garnish

For a finishing touch, optionally dust with cocoa powder or garnish as desired.
Refrigerate the filled glasses for at least an hour before serving.

NOTES

Chocolate Quality – The flavor depends on the chocolate you use. Choose good quality dark chocolate with at least 70% cocoa for a bold, rich taste.

Cold Cream – Keep the cream very cold before whipping. Cold cream whips more easily and helps create that light, airy mousse texture.

Chilling Time – Chill the ganache overnight or at least four hours. Proper chilling sets the mousse and develops its smooth flavor.

Whipping – Stop at firm peaks. Overwhipping can cause the mousse to split or turn grainy, losing its silky finish.

Serving Size – This chocolate mousse is rich, so small portions work best. Serve in small glasses or ramekins for balance.

NUTRITION