An airy, delicious chocolate mousse that whips up in less than 5 minutes. With only 3 ingredients, this chocolate mousse recipe will be enjoyed by all chocolate dessert lovers!
This recipe is awesome! A while back I was looking for a delicious, easy, egg-free chocolate mousse that didn’t require gelatin that could be used in recipes like this Raspberry-Filled Chocolate Mousse Cake or these Triple Chocolate Mousse Cupcakes.
After browsing through several recipes, most requiring eggs, melting chocolate, gelatin or delicate and precise methods, I came across one that was quick, easy and tasted great.
I’ve adapted the recipe into what you’ll find here today. Shout out to Circle B Kitchen for sharing their recipe that got me started.
HOW TO VIDEO:
Here’s a little video we made to show you how simple this delicious dessert is to make. 🙂
IS THIS RECIPE ACTUALLY CHOCOLATE MOUSSE?
Some people have argued that this easy chocolate mousse recipe is in fact just chocolate whipped cream and not mousse. I won’t argue against that claim because it is a chocolate whipped cream but it also still falls into the category of chocolate mousse-like airy desserts. It may not have eggs or gelatin in it but that’s why thousands of people have tried and loved this recipe.
IT’S EASY! No worries of gelatin clumps or raw eggs or heating mixtures. 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.
Now that I have that off my chest, I understand if you are one of those people that care a lot about “actual” and “real.” Feel free to add gelatin to this recipe. I’ve done this several times to stabilize the mixture to add to cupcakes in the summer.
I’ve included a section toward the bottom of this post with loose directions on how to add gelatin to this easy mousse recipe.
If you like this CHOCOLATE MOUSSE recipe, you may also like these:
- Raspberry-Filled Chocolate Mousse Cake – family favorite (super easy – check out the video)
Triple Chocolate Mousse Cupcakes – a chocolate lovers dream!
Mini Chocolate Brownie Cups – bite-sized, chewy, homemade.
Inside Out Eclairs – chocolate cream on the inside, white chocolate outside.
4-Ingredient Raspberry Mousse -made with fresh or frozen raspberries.
Looking for the full printable recipe? Jump to the full printable CHOCOLATE MOUSSE recipe HERE.
MAKING THIS CHOCOLATE MOUSSE RECIPE:
WHAT YOU’LL NEED:
- Heavy cream
- Powdered sugar
- Cocoa Powder
- Almond or vanilla flavoring (optional)
I know… you actually see 4 ingredients. Technically, you don’t need the almond extract but if you’re an almond or amaretto fan, you’ll love the addition!
There are a few tips that go along with this recipe. If you follow them, your mousse will turn out so much better. They’re kind of like mousse magic tips and tricks. They’re really simple steps but worth taking as your end result will be prettier, thicker and faster.
- Sift the cocoa powder.
- Chill the bowl.
- Use HEAVY whipping cream.
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.
NOTE: 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.
Second, chill the bowl you plan to whip the mousse in. Whipping cream whips much easier when it is cold. By chilling the bowl, it will keep your cream extra chilly.
I use a glass bowl and just pop it into the freezer about 30 minutes before I plan to make the mousse. Again, not the end of the world if you don’t chill your bowl.
Third, don’t skimp on your cream. Use HEAVY whipping cream. Heavy whipping cream has a higher fat content which makes this chocolate mousse set more firm. It’s usually a little more expensive (like 25 to 50 cents more per pint) but worth it!
If you are using this recipe for frosting a cake or cupcakes you’ll save yourself some time and hardship by using heavy whipping cream rather than regular whipping cream. Heavy whipping cream will give you a stiffer whip that will hold up as a frosting.
Can I have 5 minutes on the clock, please? 😉
Seriously though, this recipe comes together so quickly. It’s perfect for those days you want a little sweet something after dinner but feel like you don’t have a lot of time.
Also, this mousse recipe can double as a light mousse frosting for cakes and cupcakes. I love making these Triple Chocolate Cupcakes with it.
First, pour the heavy whipping cream into a chilled bowl. Using an electric mixer, begin whipping. Whip the cream until it becomes frothy and slightly thickened.
Once the cream is frothy, add the powdered sugar and sifted cocoa powder. You might want to give it a little stir before turning the electric mixer on otherwise you may get a face full of chocolate sugar cloud.
If adding almond flavoring (or vanilla if you prefer), whip until soft peaks form. Add flavoring.
WHAT ARE SOFT PEAKS?
This is when you can pull the beaters out of the mixture and the “peak” of the mixture falls onto its self, it doesn’t stand up.
Whip the mousse until stiff peaks form.
WHAT ARE STIFF PEAKS?
Stiff peaks are when the mixture holds its shape and peaks stand straight up. Make sure not to over whip or it might end up turning into sweet chocolate butter. Haha!
I like to use a spatula to do my last bit of mixing to ensure I don’t over whip.
Warning… you’re gonna want to lick the attachments, spatula, and bowl when you’re all done!
I like to add a little fancy to this mousse by using a plastic bag and piping tip.
Using a make-shift piping bag, pipe this delicious, airy chocolate mousse into the serving dish of your choice… or right into your mouth. I won’t tell. 😉
Doesn’t this mousse look amazing? It really is as good as it looks!
All done… with time to spare
… it’s that easy!
Chocolate mousse intimidated me but with this easy 3-ingredient chocolate mousse recipe, anyone can make it. That (and the delicious chocolate flavor) is why I love this recipe so much.
It’s light, airy, chocolate-y, sweet and, most definitely, quick and easy! We love to eat it just like this or use it for a light chocolate mousse frosting on cakes and cupcakes.
We even like to use it as a chocolate fruit dip like in the video above (strawberries are our favorite).
USING GELATIN TO STABILIZE CHOCOLATE MOUSSE:
If you’d like to add gelatin to this recipe, you can. Add 1 packet (about 2 1/4 tsp) of unflavored gelatin to about 1/4 cup of cold water and allow it to bloom (soak up all the water for 1-2 minutes). Heat the bloomed gelatin in the microwave for about 30 to 45 seconds to melt. Let it cool until warm. As cool as it can be but still be pourable.
ADDING GELATIN TO CHOCOLATE MOUSSE MIXTURE:
Slowly pour cooled gelatin into the chocolate mousse that’s been whipped to medium peaks. Once all the gelatin has been added, whip the mixture to stiff peaks as directions instruct on the recipe card.
NOTE: If gelatin is too cool it will clump in the mousse. If to warm it will deflate the whipped cream.
Adding the gelatin will help this chocolate mousse recipe be more stable. I’ve used this recipe without gelatin over a dozen times on cakes and cupcakes. I do add gelatin if the cake or cupcakes will be served in warmer temperatures but otherwise, I make this recipe as is.
This is a treat everyone will like unless you don’t like chocolate, which would be crazy! 😉
What’s your go-to quick sweet treat?
I’d love to hear about it in the comments.
Printable recipe and directions:
- 1 1/2 cups whipping cream
- 1/4-1/3 cup cocoa powder (dutch preferred), sifted, use 1/3 cup for dark chocolate flavor
- 1/4-1/2 cup powdered sugar, use a 1/4 cup for dark chocolate flavor
- 1/4 teaspoon almond extract, optional
- In a chilled mixing bowl, begin whipping cream. Whip until frothy and slightly thicken.
- Add powdered sugar and cocoa powder. Carefully mix until soft peaks form.
- Add almond extract if desired. Whip until stiff peaks form.
- Spoon into plastic bag or piping bag with piping tip. Pip into serving bowls or glasses.
- Enjoy immediately or refrigerate until ready to serve.
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 added sweetness is desired, and additional sugar up to an additional 1/4 cup.
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OP: 1.19.17 Updated: 6.12.19