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Easy Chocolate Mousse

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Easy 3-Ingredient Chocolate Mousse – airy, smooth and takes less than 5 minutes to make. A delicious chocolate dessert for any night of the week!

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Printable recipe and directions:

3-Ingredient Chocolate Mousse

3-Ingredient Chocolate Mousse

Yield: 2 1/2 cups mousse
Prep Time: 5 minutes
Total Time: 5 minutes

This 3-Ingredient Chocolate Mousse is light, chocolate-y, smooth and whips up in less than 5 minutes. It's a perfect dessert for any night of the week!

Ingredients

  • 1 1/2 cups HEAVY whipping cream
  • 1/4 cup cocoa powder (dutch preferred), sifted, use 1/3 cup for DARK chocolate flavor
  • 1/2 cup powdered sugar, use 1/4 cup for DARK chocolate flavor
  • 1/4 teaspoon almond extract, optional

Instructions

  1. In a chilled mixing bowl, begin whipping cream.  Whip until frothy and slightly thicken.
  2. Add powdered sugar and cocoa powder. Carefully mix until soft peaks form.
  3. Add almond extract if desired. Whip until stiff peaks form.
  4. Spoon into plastic bag or piping bag with piping tip. Pip into serving bowls or glasses.
  5. Enjoy immediately or refrigerate until ready to serve.

Notes

Chilling your mixing bowl will help the cream whip more easily.

Sift cocoa powder to avoid dark flecks in mousse.

Add 1/4 cup powdered sugar to start.  If you'd like a sweeter mousse, additional sugar up to an additional 1/2 cup. You can use a zero calorie sugar substitute for a sugar free or low carb version. Use a 1:1 sugar substitute. For best results, use powdered variety such as Swerve powdered sugar substitute.

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Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 300
© Rachel Koller
Category: Desserts

Easy 3-Ingredient Chocolate Mousse | Kitchen Cents

Reader Interactions

Comments

  4. Stephanie says

    Very easy! It was good after I added melted chocolate chips in it. when you add chocolate chips it makes it more chocolaty and thicker but still light and delicious, Love using this recipe as a base to experiment 🙂 Thanks!

  5. Rachel says

    Hi Zahra. The mousse color will be similar to the pictures but may come out sightly lighter or darker depending on the cocoa powder you use. Also, if you let the mousse sit in the fridge over night it will become darker.

  6. Zahra says

    Hello, this mousse looks great. In the video the mousse looks a whole lot darker than the picture. If you made mousse would it look like the video or the picture?

  7. Rachel says

    Hi Juli! I haven’t personally tried sugar substitutes in this recipe but others have with great success. I believe you can use a 1:1 powdered sweetener in this recipe with no issues. If the sweetener you choose to use is a 1 to 1 ratio (sweetener to sugar) it shouldn’t change the amount of sweetener you would use. It would be the same amount as if you were using regular powdered sugar. I hope this helps. If you try this, please stop by and share your experience with us.

  8. JULI SOUTHARD says

    Hi, I was wondering if I could use powdered erythritol instead of regular sugar? And would that change the amount of the sugar. Thank you!

  9. Rachel says

    Thanks Stephanie! An upgraded cocoa will be nice for next time. I love using extra brute cocoa powder if I have it on hand. Happy baking and thanks for subscribing.

  10. Stephanie says

    Yum, i only had Hershey cocoa powder and it was good however i plan on getting a better cocoa powder would have def sent it over the top and that was just all i had at the moment ..I also add a little bit of freezer cool whip to it just because i love store frozen cool whip also (i know im weird ok!) All and all what a simple fantastic mouse for anytime! I definitely will make it again this week with upgraded cocoa. Thanks new subscriber following for future fantastic recipes.

  11. Rachel says

    Hi Carla! Ideally, you would refrigerate until you are ready to serve but the mousse should be fine as you travel to your friends house. If you are traveling any longer than an hour or so, I’d recommend a cooler with ice in the bottom to help keep it cool. Thanks for sharing your experience with my recipe. We love it too! Have you tried it with cake, fruit or brownies? A-MAZINGLY yummy!

  12. Carla says

    5 stars
    Hi Rachel!

    I’ve made this recipe twice — once for my parents and once for my boyfriend. Everyone LOVES it and they’re so impressed! When I made it for my boyfriend we ate the whole thing in one sitting!!

    I want to make this again to bring over to a friend’s apartment. Will this last in a bowl with plastic wrap for about 25 minutes without refrigerating? Or is it not suitable for travel?

    Thank you so much!

  14. Trenitie Scott says

    can you replace the coco powder with anthing else if you want a different flavoring.

  15. Rachel says

    Hi Bethany. This mousse can store for up to 3 days in the fridge but may need to be rewhipped. As it sits it may loose some volume and need to be rewhipped to incorporate more air. It will last longer without needed to whip if you use gelatin to stabilize. I hope this helps. Enjoy!

  19. Rachel says

    Hi Renee. If you are referring to canned whipped cream, the kind that sprays out of a can, no. That kind of whipped cream will not work. This recipe is best made with HEAVY whipping cream as it has a higher fat content which will give a faster, stiffer whip (make the mousse more “sturdy.”) I hope this helped answer your question.

  21. allan walker says

    Needed a dessert for our weekly zoom calls with the family. This is an awesome recipe! Quick, easy, and delicious. Followed directions (chilled the bowl first) and it came our perfect. Thanks so much for sharing it. Now I can’t wait to try the raspberry mousse recipe. Be well

  22. Rachel says

    Hi Michelle! Yes, you can. Gelatin can help stabilize the mousse if you don’t plan on serving immediately (within a few hours of making). If I use this recipe as a filling or cupcake frosting I might add gelatin otherwise I typically leave it out as it’s an extra step that can cause clumps if not carefully done. I hope your brownies turned out delicious with this chocolate mousse addition.

  23. Michelle S says

    I’m in the middle of making this. The brownies are in the oven. I couldn’t find gelatin at either of my local grocery stores. Can I still make the mousse without gelatin?

  25. Kelly Terrell says

    I just made, I opted out of almond flavor, but I added 1 teaspoon espresso powder, and 1 teaspoon vanilla bean paste, it was purrfect!!

  28. Sarah says

    5 stars
    I literally never comment on recipes I find online, but I just had to for this one. This recipe is AMAZING. As a chocolate mousse lover, I’m in heaven!! I’ve always thought of chocolate mousse as a delicacy and never could’ve thought it’d be so easy to make (while still coming out just as delicious!!). I did the dark chocolate one (but I added a little more sugar because I and my family like things on the sweeter side- and also I didn’t have the 1/4 measuring cup handy 😂) and WOW!! Love it (and so does my family!) and will definitely be making this again. THANK YOU!! ❤️

  29. Jessi says

    5 stars
    Just tried making this tonight and it turned out wonderfully! Will definitely be making it again. It’d be extra yummy with crushed Oreos or raspberries on top. Yummy!

  30. Rachel says

    Hi Mary! That is tricky. The easiest way to get this mousse set stiff enough to use as a filling is to use very cold high-fat heavy whipping cream. You can add gelatin to stabilize it which will make the process longer. I’ve never added rum or coffee to this mousse so I don’t feel comfortable giving you a quantity on that. I would suggest finding an ultra-dark chocolate mousse filling recipe. To get a more intense chocolate flavor, look for a mousse that has high cocoa % chocolate (that will be melted) then folded into the cream. Most mousse recipes I’ve used suggest heavy whipping cream but because that isn’t available in your area I would suggest gelatin.

    If you still feel like adapting this recipe for your filling, I would suggest adding 1-2 packets of gelatin to cold water (1/4 cup PER packet). Bloom for 5 minutes. Once the gelatin is bloomed (absorbed all the liquid) microwave in a large bowl for 1 minute. The mixture will be clear and liquid. Cool slightly. If the gelatin is too warm it will deflate the whipped cream. If too cold it will congeal too quickly when added to the cold cream and make the mousse lumpy. Whip the mousse as the recipe suggests. When your mousse is almost to stiff peaks (about 1-2 minutes until done) slowly add the gelatin mixture while continuing to whip.

    The mousse mixture will most likely be a little thin but will firm up as it cools. Refrigerate for at least 3 hours to allow the mousse to set before using as filling.

    I hope this helps.

  31. Mary says

    Hi! Thanks for the recipe. I’m needing a bit of help and hope you won’t mind.
    I’d like to adapt this mousse to make it a suitable filling for a dark chocolate mousse cake. I’m using a brownie base (no recipe needed) and need a dark chocolate mousse made with cocoa powder that will hold on top. I’m not making multiple layers, just two: brownie base and filling. So, I need the mousse filling to hold up as it won’t be “sandwiched” between two layers of brownie base..
    There are a couple of considerations. 1–where I live I cannot get heavy whipped cream, just regular cream, so that’s what I’ll be using. 2– the people I’m making it for like ultra dark chocolate, so I’ll probably have to add instant coffee, rhum or something of the sort to make the flavor “sharper.”
    Could you provide adaptations to make this mousse fit what I’m looking for? I’d appreciate it if you could add also the amounts or proportions of the additional ingredients you’d add (coffee or rhum or gelatin or other) as well as procedure. Thanks a lot!

  32. Rachel says

    Hi Kimberly! I’m sorry to hear this. Did it thicken then go lumpy? I have two thoughts. The first, if it thickened then went lumpy, it was over whipped and turning into “sweet chocolate butter.” My second thought, if it never thickened, the whipped cream may have been to warm to incorporate and hold the air. If the cream isn’t cold enough the mixture will just churn to butter without whipping into whipped cream first. I hope this helps.

  33. Kimberly Moncur says

    Hi! I tried making your mousse. I used heavy whipping cream and followed the directions, but it didn’t set right. It looks lumpy and kind of greasy and a little runny. When I tried whipping it more it got worse. Do you know what happened?

  36. Ava says

    5 stars
    I just tried this recipe – it was so easy to make and I was really happy with how it came out! It tastes a lot like this one mousse treat that Whole Foods used to sell in the bakery aisle! Thanks so much. 🙂

  39. Rachel says

    Hi Ryan! Thanks for sharing, this is what it’s about for me. Making people like you happy through delicious, easy recipes. So glad you like this one. It’s definitely a favorite for me too. Happy cooking!

  40. Mychele Lyons says

    This the first and only chocolate mousse recipe I have ever tried and I have no need to look for another!! Thank you so much!!! I am planning to make a chocolate raspberry mousse cake (I’m not confident enough to make it a bomb cake) for my daughter’s birthday on the 10th

  41. Ena Lloyd says

    Oh my Goodness, Rachel Thank you so much for this easy well explained recipe, I love it..just made it, so yummy, liking all the utensils 😁

  42. Ryan says

    5 stars
    I opted for the dark chocolate version of the recipe and I have to say this was incredible. I used it to fill sourdough crepes and they were (and I’m not exaggerating) as good as the crepes I had handmade by a world-class French pastry chef.

  44. Rachel says

    You can find the full printable recipe card at the bottom of the post or by clicking the “Jump to Recipe” button at the top of the post…

  45. Rachel says

    I’m so sorry to hear this. If you read through the comments, I’ve trouble shooted this problem with others. As for what you can do with this mousse… if was aerated you could pour it into a freezer-safe container and freeze it. It will turn into chocolate ice cream. You could also add this over pancakes or waffles for a creamy chocolate-y syrup or even over berries (berries and chocolate cream).

  46. Rachel says

    Hi Susan! Yes, you can make this about a day in advance. Any more than that and you’ll want to re-whip it before serving as the air may settle out of it like whipped cream. Good luck!

  48. michela says

    And where are the amount of each ingredient???? Is useless without the amount 🙁

  49. Lena says

    I cant wait to make this mousse! And to know it doubles as an icing, BONUS!! I already know I will love it! Thanks so much for sharing!!

  50. Riya says

    Hi Rachel. I have the same issue where it’s turned out like a drink you can sip with a straw. Any suggestions on what I can turn this into? I think it’s too late to turn into the whipped version in your recipe

  51. Susan says

    You may have answered this already, but I did not see it. Can this mousse be made in advance. If so what time frame? Thank you.

  52. Rachel says

    This recipe makes about 2 1/2 cups. Depending on your serving size (we usually do about 1/2 cup) you should get 5-6 servings.

  53. Rachel says

    Awe! Thanks for the assist, Kelly! Some people just like to put down rather than raise up. Thanks for being a positive force in this crazy world. I definitely appreciate YOUR support. I hope you’ve had a chance to try this recipe. It’s awesome. 🙂

  54. Kelly Maltaric says

    Let me help Ben the sweetheart out – Rachel wrote
    “This chocolate mousse look-a-like is for the everyday chocolate lover that doesn’t want to spend an hour making chocolate mousse that may or may not work out for them. This is for you guys… not the person wanting to argue this isn’t “real” chocolate mousse because it lacks eggs or gelatin.”

  55. Rachel says

    My best estimate is about 1500-1700 calories in the whole recipe depending on if you make a sweeter or darker flavored mousse. This recipe makes about 2 1/2 cups. If you split it into 5 servings each serving would be about 300 calories. I hope this helps.

  58. Liz says

    I just did! I read the recipe at 8:40 at night and decided I needed to try it. It was amazing!
    My husband loved it too. I added mint extract.

  60. Rachel says

    Hi, Chris! If you used HEAVY whipping cream to make this I’m guessing it just wasn’t whipped long enough. If whipped long enough it will hold its shape strong enough to be piped on a cupcake or into a glass. If you used regular whipping cream (lower fat content than heavy whipping cream) it will be looser but still hold a shape. Also, if your house, the mixing bowl, or the cream is too warm the cream will have a harder time holding air and won’t be able to whip as stiff as if it were cold. I recommend popping your mixing bowl into the freezer for a bit before mixing for this reason. It really can make a difference. Hope this helped.

  61. Rachel says

    Yes, you will use unsweetened. Yes again for the amount. You will want to use about 1/3 cup cocoa powder which will offer a much darker chocolate flavor. This mousse is super easy and so yummy. I hope you enjoy it as much as we do.

  62. Chris says

    The flavor was reeeaaallyy good however it was so loose I could sip it with a straw any suggestions …

  63. Karima says

    I want to do it, I’m craving chocolate mousse these days, for the cocoa please it is unsweetened ? use 1/3 cup for DARK chocolate flavor ? I’m getting confused help please ? Thank you

  65. Lisa says

    I’ve made this twice already. It’s delicious and so easy! Thanks for sharing this great, quick recipe!

  66. Rachel says

    Hi Marissa! Thanks for the sweet comment. So happy you enjoyed this recipe. It’s one of my most popular recipes and you can see why right? Have a great night. 🙂

  67. Marissa says

    Wow, just made some and this is to die for. My first attempt at making chocolate mousse and I wasn’t disappointed. So easy to make and yet so delicious. I love it. Thanks, Rachel.

  68. Rachel says

    Thanks for sharing Christina! I’m glad you and your family enjoyed this chocolate recipe. It’s the most popular recipe on my blog and for good reason and I totally agree about it being “dangerously easy” to make. 🙂

  69. Rachel says

    I laugh a little when I read comments like yours. Every once in a while I get a comment from someone like you referring to this recipe title and how it just grates on them. I take the time to answer each of my comments. Clearly, you didn’t take the time to read the post that goes along with this recipe. If you had you would have read my thoughts on the title and this recipe. That section is really dedicated to you. So glad you went out of your way to be polite and add your comment. Have a great day.

  70. Christina Keshishian says

    Was feeling tired but I promised my family dessert. This was dangerously easy to make and it was absolutely delicious! The almond extract gave it a restaurant quality flavor.

  72. Rachel says

    Hi Sofia! Thanks for stopping by. Julie (you can read her comment below) substitued Swerve for the powdered sugar and said she loved it. I haven’t made any substitutions for the sugar in this recipe so hopefully Julie comment will help you. Have a great night!

  73. sofia says

    are there ANY substitutes for the powdered sugar? please think about it and let me know thanks so much!

  77. Anya says

    Delightfully delicious!!! I added a crushed Oreo crust (w/o butter) and macadamia nuts. It is sooooo good!!!
    Thanks for this recipe!

  78. Rachel says

    So awesome! I’ve tried a lazy Keto (low-carb) diet and the craving for sweets for me is so hard. If I ever go low-carb again, I will definitely have to try this substitution. Thanks for sharing!

  79. Julie says

    Just made this and I love it… I used Swerve for the powdered sugar. I tried to determine the Carb/ calorie info since I didn’t see the nutrition facts posted anywhere and it came out to be about 6.2 carbs and 250 calories for a 1/2 cup serving.

    Thank you for this recipe, It definitely satisfies the craving for chocolate…

  80. Mariah says

    I made the dark chocolate version and loved it. I am diabetic and was concerned about raised glucose levels, but, with proper portioning I was able to enjoy this guilt free! Even my husband who isn’t a chocolate lover truly enjoyed it too.

  81. Rachel says

    It might be because they read the post that goes along with this recipe. In my post I address your comment and people like you which you clearly must not have read 😂

  82. PastryChef says

    Why does no one else point out this isn’t a mousse? This is chocolate whipped cream. Mousse incorporates a French meringue. Very different flavor and texture.

  83. Rachel says

    No worries! We all start somewhere. 😉 In this recipe, you will need HEAVY whipping cream. Make sure you get heavy and not just regular whipping cream. Heavy whipping cream has a higher fat content which will give you a stiffer whip. I’m excited for you to try it. It’s super easy, quick and so delicious!

  84. Joe says

    Hello this recipe looks incredible! I am an idiot in the kitchen, when u say whipping cream is that like cool whip, or like heavy cream? Please help it looks amazing! Thank you!!

  86. Niki123 says

    Yummy! Came out great in my Kitchenaid stand mixer.I trippled the recipe and made a lot, very quick.

  87. Rachel says

    Hi Franshersca. Man, “chocolate butter” is definitely not as good as this chocolate mousse. 😉 I hope you give this recipe another try! For next time, if you like sweeter chocolate (like milk chocolate) use the LOWER amount of cocoa powder with the HIGHER amount of sugar. This will give a sweeter flavor without the bitterness. I hope you give it another try. I just made a quadruple batch this weekend to use as frosting on a cake (I stablized it with some gelatin).

  88. Franshesca says

    So I decided to make this recipe using the higher amounts of chocolate and powdered sugar. It came out good but a little bitter so I tried adding a bit more powdered sugar and unfortunately it lost its stiffness and separated 🙁 I’m sure this recipe is good but I diddnt find it sweet enough if your using the higher amounts of ingredients.

  94. Rachel says

    LOL If you include the almond extract, yes it’s 4. Some people don’t like almond flavoring (that’s why it’s optional). I hope your mirror glazed cake turned out delicious. Sounds amazing!

  95. Rachael says

    Going to make a mirror glazed cake tomorrow with this. Oh and this is a 4 ingredient not 3, but still sounds amazing.

  96. Rachel says

    Hi Dorothia! Did the mousse thicken then separate (really thick chunks with chocolate milk-like liquid)? If that’s what it did, you made chocolate butter. It was whipped too much. If it’s liquidy still (never went thick) it may be to warm or if you used regular cream instead of HEAVY whipping cream, that can affect it too. If it was nice and thick, you put it in the refrigerator then it went liquidy, I’m not sure what that is. If it’s kept cool it will hold it’s shape and structure.

  98. Rachel says

    Yes, just make sure to use heavy whipping cream (that will help make a much thicker, more sturdy mousse) and refrigerate the cake before serving. If it gets warm the mousse may become soft. Hope this helps. Happy baking!

  101. Susan Haines says

    I was always afraid to try to make chocolate mousse this is so easy to make and is amazing

  102. Rachel says

    Hi Marjorie! Yes, adding a little orange extract would give it a hint of orange flavor like in a Christmas chocolate orange. You may have to play around with the amount you add as I’ve never tried a fruit extract in this mousse. I’d love to hear about how it turns out. Thanks for stopping by.

  105. Rachel says

    Hi, Jessy! Thanks so much for trying it. It’s one of my top recipes and for good reason. I love it in a pinch or not. 😉

  109. Rachel says

    Hi Helen! Thanks for stopping by. Yes, you can make this with coconut cream. Just make sure you only take the cream and not the whole cans of milk. Hope this helps. 🙂

  112. Cheryl says

    5 stars
    I added 1 packet of instant espresso to this recipe. OMG, my husband loved it. He loves anything coffee flavored. This is so quick and easy to do too

  113. Rachel says

    Your comments made my week! Thanks so much for sharing your experience with this recipe. It’s the most popular recipe on my site to this day. Thanks again! 🙂 Have a great night!!!

  116. Kimberly J Nolan says

    In case people wondered…Hershey cocoa powder is unsweetened. I didn’t sift it either and it still came out great!!

  117. Kimberly J Nolan says

    5 stars
    Wow. This was sooo good. I made it with 1/3 cup of Hershey cocoa powder and added 3/4 cups of powdered sugar to offset the deep chocolate taste. I added a dash of salt and used a tsp of real vanilla instead of almond flavoring. Of course…topped it with vanilla whipped cream. It turned out AMAZING. It was really easy to make and made 4 small bowls…enough for my mother and I to have it the next night too. Tasted just as YUMMY. 😋 Thanks I much for this easy recipe.

  122. Rachel says

    Toni! You made my week with your comment. I love hearing from others about how much they love or enjoy a recipe I’ve shared. I love the story you shared too! Thanks so much for dropping by and sharing a little bit about yourself. Have a fabulous weekend!

  123. Toni Ann Dziubak says

    I’ve made this almost every weekend, my girls always have friends over and this is a quick and easy (of course sweet) snack for my sweet tooths, (my girls that is). My mother always said that she has a spot reserved for sweets in her belly, that’s why I always have dessert where ever we are,even when I’m so stuffed, there is always a spot for it. I am so glad I found this recipe and now it’s my go to whenever My girls or their friends, but mostly me, craves something sweet.

  124. Rachel says

    No denying that. 😉 It’s a great alternative for people who can’t use raw egg whites or those not wanting to use gelatin. Nonetheless, it’s an awesome, fast, delicious “mousse” alternative. I hope you give it a try sometime. 🙂

  125. Rachel says

    This made my day! I’m so happy you loved this recipe as much as we do. It is awesome, super fast, and so delicious! Thanks for sharing! <3

  126. Twin says

    5 stars
    This was so easy, it’s a “cant ruin”, recipe. I needed to quadruple the recipe and it turned out perfect. I added the almond and I don’t know if I will include next time. I hope the garden club ladies like it. ⭐️⭐️⭐️⭐️⭐️

  128. Rachel says

    Hi, Kelly! I’ve had many people substitute zero calorie, zero carb sweeteners for the powdered sugar and had this recipe come out great. I’ve never done it myself though. I’d love to hear about your experience if you try it. Thanks for stopping by.

  130. Rachel says

    Hi Noah! Thanks for stopping by. I haven’t had a problem with this holding shape if I use heavy cream (higher fat content). Maybe because typically it doesn’t last for more than a day or so in my fridge before it gets gobbled up.

    Yes, this doesn’t have gelatin. Yes, this doesn’t have eggs. Yes, those things would offer a more steady “body.” This recipe is for all the people out there that would like a quick easy mousse (tiny air bubbles) dessert that don’t require venturing into the realm of gelatin or eggs.

    Also, I’d agree that this is chocolate whipped cream.

    I hope you give it a try sometime. It’s really delicious! Have a great day!

  131. Noah says

    To be candid, this seems more like a chocolate whipped cream than an actual mousse. Mousses are typically thick enough to hold their body (like an airier pudding), and if this collapses when prepped ahead of time, that just sounds like a whipped cream to me.

  132. Rachel says

    Hi Connie! I’m not familiar with Swerve. I’m guessing that’s a zero-calorie sweetener. I’m not sure what the carb count would be with this substitution. A 1/4 cup powdered sugar has about 30g carbs. 1/4 cup cocoa powder has about 6-7g dietary fiber. If you replace the sugar with a zero calorie zero carb option it would drop the carb count by 30 grams. Hope this helps. Thanks for stopping by!

  133. Rachel says

    Thanks Ash! So glad you like this recipe. It’s one of our favorites. We eat it plain, use it as frosting, a dip for fruit and cookies. It’s the best. I love to hear that your sweetener is great with that. I’ve had a few people ask if it will work with the substitution and now I know. Thanks! P.S. I love chocolate mint combos too! The best! I have a couple of chocolate mint recipes coming up. You can sign up for my email list and receive an alert when new recipes go up. Have a great day!

  134. Ash says

    This is amazing. So easy and so yummy! My husband is diabetic so in place of sugar I use sweetener (it’s called Equal here) and it tastes just as good.
    I’ve also been experimenting with flavours using extracts. I’ve tried vanilla which makes it nice and sweet, also coconut extract which was pretty good, orange extract which was delicious and my favourite by far is peppermint extract because I am a sucker for anything choc/mint.

    Yum!

  136. Rachel says

    So glad to hear you are enjoying this recipe! If you’re looking for “healthy,” this recipe isn’t it. LOL If you’re looking for easy and DELICIOUS, you have the right recipe. This recipe has about 700 calories per batch if made with regular whipping cream (I recommend using heavy whipping cream for a stiffer mousse which has a higher fat content), 1/4 cup sugar and 1/4 cup cocoa. Thanks for stopping by and sharing your experience! We love this recipe too.

  137. Danielle Mantooth says

    5 stars
    What’s the nutritional info for this? We made it tonight and we are loving it!!!

  138. Rachel says

    Thanks so much for the sweet comment, Jacklyn. Blogging and bringing recipes to my readers is a lot of work but comments like yours really make it worth it. Thanks again!!!

  140. Rachel says

    Aweee! Thanks for sharing Cathy. That makes my heart so happy to hear you enjoyed this recipe and had fun making it with your daughter.

  141. Rachel says

    Hi Sarah! This recipe makes about 2 1/2 cups of mousse. We typically serve it in 1/2 cup servings so about 5 servings. I hope you love it! Thanks for stopping by.

  144. Rachel says

    That’s to bad to hear. The only two things I can think of that would have made this recipe “soupy” is one, the cream was warm (it won’t whip if it’s warm) and two, it just needed to be whipped longer. If the cream is cold it will whip to stiff peaks and even turn into butter if whipped too long. I’ve had hundreds, if not thousands of people try this recipe and so many comment on how much they love it. I hope you’ll give it another try and maybe whip it longer until it reaches stiff peaks. Thanks for stopping by!

  145. Sherry says

    no bueno… I made it for a dinner party, following instructions exactly. It turned out like soup. Then, I had my niece remake it, she’s a great cook and I was sure I must have missed something. She followed directions exactly, and again turned out like soup. One young guest loved it cuz it was like a glass of chocolate milk, but a failure for the dinner party ;( Lesson: never try a recipe for the first time at a dinner party!

  148. Rachel says

    Hi Star! I’ve never tried it with Truvia but I’m guessing it would work. I’ve made this recipe with regular granulated sugar. When I do it comes out slightly grainy. That’s the main reason why I like making it with powdered sugar. It gives this super easy mousse a really smooth texture. If you try it with Truvia, I’d love to hear about your results. Thanks for stopping by.

  149. Star says

    Would using truvia instead of powdered sugar work? Or is there a secret reason for the cornstarch sugar?

  150. Rachel says

    Hi Amaima! I’m not sure what packet cream is. You can use heavy cream or just regular cream to make this. Heavy whipping cream is the best though because it has a higher fat content which makes the mousse thicker.
    Good luck and thanks for stopping by!

  154. Rachel says

    Yes, you should be fine using caster sugar in this recipe. I would make sure to add it in before you start whipping the cream to allow it a little extra time to fully dissolve and incorporate. Thanks for stopping by! Enjoy!

  160. Rachel says

    Hi, Kassie! Thanks for stopping by. If you want to forgo the individual glasses you could serve this mousse in a large glass bowl or colored bowl. As far as making a Chocolate mousse pie with it. YES! It would be fabulous. Adding whipped cream and chocolate savings would definitely give it a more elegant “pie” look. Just make sure you whip it to stiff peaks so it holds up when you cut it (but don’t turn it into chocolate butter). Good luck!

  161. Kassie says

    Thank you for this recipe!!
    How would you serve this if you made it for a group and not use individual glasses?

    Could you make this into a pie crust for Chocolate pie? Maybe add whipped cream on top with chocolate shavings?

  163. Bransi says

    So basically its chocolate whipped cream…..and I can’t see the measurements used any where. The picture its difficult o tell what the cups are

  164. Susan Raymond says

    I calculated the calories for this using 1/4 cup cocoa and powdered sugar; 4 servings. Each serving would have 191 calories and 12 grams of carbohydrates.

  165. Rachel says

    Ooooh! That sounds delicious. I love Irish Cream. Thanks for sharing your experience and happy to hear you liked it. 🙂

  168. bernie says

    Tried this with Irish Cream syrup instead of the amaretto (used the sugarless). Yum!

  169. Rachel says

    Hey Audrey! Thanks for stopping by and checking things out. It was so great to meet you guys too. This recipe is definitely worth trying. Try it once and you’ll be hooked! I totally agree with a little get together sometime SOON! Until then. 🙂

  171. Audrey says

    It was so fun to meet you at the Everything Food Conference. This chocolate mousse looks like it is to live for! I’m sharing and pinning. We will have to get together sometime.

  173. Rachel says

    Hi Vaness! Do to this recipe being so quick to make, I typically make it right before serving. The color will darken the longer it sits as the cocoa absorbs moisture. If you must make ahead, I would make as late as possible, cover it well, and store in the fridge. Good luck! 🙂

  174. Vaness says

    If I wanted to make this for party and make it the day before, what would be a good prep plan?

  176. Rachel says

    If you are a coffee lover, a bit of coffee would make this great. My husband loves coffee flavored treats but I’m not a big fan. Raspberry would also be delicious. If using the full amount of cocoa powder and the lesser amount of sugar, this recipe is on the darker side of things. Adding a little raspberry flavoring would cut through some of the dark chocolate bitterness.

  177. Debbie says

    I guess you could add a bit of coffee for another flavour. What else could we do for different flavours – the oils or essences what about the colours -just a drop of food colouring?

  179. Susie Colley says

    5 stars
    Absolutely wonderful … I didn’t add the almond extract … didn’t need it … thanks for sharing … definitely going to be doing this again 🙂

  180. Rachel says

    I have not tried that. I was worried the mousse would come out too soft because the chocolate bar would have to be melted (warm). Cream doesn’t like to whip if it’s warm. If you thy this way, I’d love to hear how it goes! Thanks for stopping by.

  181. Gianni from Torino Italy says

    Hi. How it works using dark chocolate from bars instead cocoa powder? Did you try it? Thank you. Gianni

  182. Rachel says

    Hi, Sarah! Thanks for stopping by. This mousse will take on a darker, richer color as it sits but as long as you keep it refrigerated, it will hold its form. The color changes as the cocoa powder collecting moisture from the cream. We just made chocolate cupcakes with this mousse on top. One of our favorites. Have a great night and enjoy!

  184. Maggie says

    5 stars
    I made this for an event and instead of the extract, I added an equal amount of Bailey’s liquor. Wasn’t too strong and the perfect thing for a St. Patty’s Day party!

  186. Rachel says

    Hi Brandi! Thanks for stopping by. This mousse is as light as whipped cream. To answer your question, I’d probably say no for using it as a filling unless your buttercream dam is hearty enough to hold the top layer of cake. If you do use this mousse for your filling, I’d love to hear how it works for you. 🙂

  187. Brandi says

    Would this mousse be stable enough to use as a cake filling? Of course I will be damming the outside with buttercream to avoid seepage.

  194. Rachel says

    Yep, we love using this recipe to frost cakes and cupcakes. You can put a nice big swirl on top without it being to much like a traditional buttercream or other frosting. 🙂

  202. anber says

    5 stars
    I am definitely saving this to make later! I love desserts but I love simple recipes even more! Yummy!

  227. Jessica Egbert says

    5 stars
    I love things that are quick and easy to make that are scrumptious. This fits all those. I am so excited to make this.

  228. Robin rue says

    I am dying right now because this looks so good. I can’t wait to make this for my family!

  229. Janel says

    This recipe looks delicious. Oh man I just got back from the store too and don’t have all the ingredients to make it.

Trackbacks

  8. […] Ingrédients1 1/2 tasse de crème à fouetter1 / 4-1 / 3 tasse de poudre de cacao (préféré néerlandais) tamisé, utilisez 1/3 tasse pour la saveur de chocolat noir1 / 4-1 / 2 tasse de sucre en poudre utiliser 1/4 tasse pour la saveur de chocolat noir1/4 de cuillère à café d'extrait d'amande facultatifInstructions1.Dans un bol à mélanger refroidi, commencez à fouetter la crème. Fouettez jusqu'à ce que mousseux et légèrement épaississent.2.Ajouter du sucre en poudre et du cacao en poudre. Mélanger soigneusement jusqu'à la formation de pics mous.3 ……………………4 ……………………Obtenir la recette complète ==> @ Kitchencents.com […]

  9. […] Ingredients1 1/2 cups whipping cream1/4-1/3 cup cocoa powder (dutch preferred) sifted, use 1/3 cup for dark chocolate flavor1/4-1/2 cup powdered sugar use a 1/4 cup for dark chocolate flavor1/4 teaspoon almond extract optionalInstructions1.In a chilled mixing bowl, begin whipping cream.  Whip until frothy and slightly thicken.2.Add powdered sugar and cocoa powder. Carefully mix until soft peaks form.3……………………4……………………Get Full Recipe ==> @ kitchencents.com […]

  12. […] Easy 3-Ingredient Chocolate Mousse – light, airy, smooth and whips up in less than 5 minutes. A great chocolate lovers dessert perfect for any night of the week! Tips & Tricks: There are a few tips that go along with this recipe.  If you follow them, you’re mousse will turn out so much better.  They’re kind of like mousse magic tips and tricks. First,  sift the cocoa powder before adding it to the cream.  It won’t be the end of the world if you don’t, but it will make the final product more consistent and smooth.  If your powder has clumps in it the mousse will end up with little dark flecks of cocoa powder.  Trust me!  The first time I made this recipe I didn’t sift my cocoa powder and it didn’t look as smooth or pretty. For full instruction please see: kitchencents.com […]

  20. […] Mousse Cupcakes.  If you are a chocolate fan, these cupcakes are a must try.  With light-as-air EASY 3-ingredient Chocolate Mousse frosting mini chocolate chip sprinkles and a rich, moist chocolate cupcake base, these cupcakes are […]

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