Rich and Creamy Chocolate Mousse

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Creamy Chocolate Mousse may be the ultimate and easiest way to get your chocolate fix! It's Rich and creamy, but light and fluffy. Made the proper French way, your mouth will thank you.

Need a quick chocolate fix? Then you’ll love this chocolate mousse. It’s one of the easiest desserts to make.

I love this recipe as much as I love my adorable mini pumpkin bites and banana cream pie. If you haven't seen the pumpkin pie recipe, take a look. They are so cute! I love making mini desserts. You could easily make this chocolate mousse a mini by using mini glass with a top of whipped cream and a maraschino cherry on top.

With less cream and lots of chocolate this chocolate mousse is a beautiful creamy feel in your mouth.

I make mine on the stove, but if you’ve got a microwave, hand mixer and spatula you can easily make this chocolate mousse in as little as 20 minutes. 

This French dessert is virtually foolproof. You can even try adding in a hint of coffee, mint, fruit or even booze to enhance the flavor. Although I have to admit my family and I prefer the plain chocolate the best. We’re all about keeping it simple! 

What can I serve Chocolate Mousse in for a party? 

You can use pretty juice glasses, clear coffee mugs, martini glasses, champagne fluted glass, small espresso cups or even a small bowl. 

Mousse needs to have 2 hours in the refrigerator before serving so plan accordingly. 

Let’s make some Chocolate Mousse

If you’ve never made chocolate mousse before, then let me show you. It’s the easiest foolproof mousse you’ll ever make. 

Just 4 ingredients with all the yummy stuff we like, the list of ingredients you need is basic. All you need is some: heavy cream, chocolate chips, sugar and eggs. I like to zest an orange or top with maraschino cherries, but that step is optional. 

What kind of Chocolate should I use in this Mousse

I've tried this recipe with different kinds of chocolate from bittersweet dark chocolate, 60-70% cocoa dark, standard dark and milk chocolate chips with around 30% cocoa.

The dark chocolate makes a more intense chocolatey flavor. Most restaurants use a bittersweet dark chocolate.

I prefer using semi-sweet chocolate chips found at the grocery store. Because this recipe uses less sugar than many others, it has a chocolatey taste that's creamy to the mouth.

All types of chocolate will work in this recipe, it's your personal preference.

Simmer: Heavy cream with chocolate chips over medium-low heat, stirring constantly, until chips have melted. 

Whip: Beat eggs and sugar with a hand-held mixer at medium speed for 3-minutes. Slowly add the melted chocolate mixture to the egg mixture. Stir in the orange zest, if using.

Once you’ve got it all combined, pour back into the saucepan used to melt the chocolate. Heat over medium heat, stirring constantly until thickened.

Chill: Remove from heat and cool slightly before transferring to the refrigerator to chill for 2 hours. Once it’s chilled, whip the remaining heavy cream until stiff peaks form. Gently fold the chilled chocolate into the whipped cream until thoroughly combined. The mixture should have a fluffy consistency.

Serve: To serve, either leave it in the bowl, spoon it into separate glasses or use a piping bag and pipe into small dessert dishes. 

I like to top with whipped cream and maraschino cherries or mandarin oranges. I think it gives it that extra zing! Plus it’s so delicious. 

Free Chocolate Mousse Recipe