Easy Chocolate Mousse

Easy Chocolate Mousse is a classic dessert we love. It’s fancy enough to be served for a special occasion but easy enough to make for Sunday dinner! This dessert is a timeless classic that every person should know how to make.

This recipe comes from ABK team member Kathleen. She recommends it be eaten with a tiny spoon always!

From Si- “How I loved chocolate mousse as a kid. We used to go out to dinner, for very special occasions, to a place called Black Angus. I remember they had chocolate mousse on the menu, and the first time I tasted this smooth, light, chocolate dessert I thought it was heavenly!”

Why is it called “mousse”?

Mousse is the French word for “light and airy,” which is the consistency created as air is beaten into egg whites and then gently folded into the chocolate. This recipe also creates tiny bits of chocolate morsels throughout the mousse for added bursts of flavor.

Can i make chocolate mousse ahead of time?

Easy Chocolate Mousse can be made up to two days before serving. Make sure to cover in plastic wrap or store in an airtight container and refrigerate.

Can Chocolate Mousse be Frozen?

Yes, it can! Mousse can be frozen up to two months in individual containers, wrapped in plastic wrap and then in foil. It can also be frozen in an airtight plastic container and separated into individual containers when thawed. To thaw, let sit in the refrigerator overnight. Do not thaw on the counter. For a fresh presentation, we recommend piping the whipped cream after the mousse has thawed.

How to serve chocolate Mousse

This dessert is rich and indulgent. Half-cup servings are the perfect size. We have found small serving dishes and tiny teaspoons at thrift stores or garage sales. It looks lovely in vintage teacups or small, simple ramekins. If making chocolate mousse for a crowd, buy small plastic serving bowls and tiny spoons at the dollar store.

Ingredients for Chocolate Mousse

Dark Chocolate Chips: Do not use light or milk chocolate for this recipe. Dark chocolate is best – and is needed to create just the right flavor after it’s been added to the whipped cream.

Eggs: Many recipes for chocolate mousse are made without eggs, but we prefer using eggs for the richest and best texture. Egg yolks add creaminess and the whipped whites add a light texture.

Heavy whipping cream: Heavy cream (at least 36% fat) is essential for the most rich and creamy texture in this dessert. I highly recommend Darigold Heavy Whipped Cream (40% milk fat). In Utah, it is found at Costco.

More CHocolate recipes

We love chocolate desserts! Some of our favorites are Best German Chocolate Bundt Cake (photo below), Chocolate Banana Pudding, and Levain Bakery Dark Chocolate Chocolate Chip Cookie.