Who needs a little chocolate fix today? How about the easiest chocolate mousse you’ll ever make
Traditional recipes for chocolate mousse are much more complicated than this recipe. That’s why it’s called the “Easiest Chocolate Mousse You’ll Ever Make.” Those traditional chocolate mousse recipes contain eggs and involves several stages of whipping, mixing, and refrigerating before being ready to eat. This one cuts the time down by a lot and is really nothing more than whipped ganache. No eggs needed. It even cuts out the extra step of whipping the cream. So while it’s not the most traditional recipe out there, it still embodies the same flavor and texture of a much more complicated, involved mousse.
You’ll love it. Guaranteed.
It all starts with the chocolate. Try using the pound plus bars from Trader Joe’s. It’s good quality, smooth and creamy, and less expensive than other similar chocolate. Chocolate chips can be used, sure, but the mousse may end up a little grainy. It won’t be ruined, just not as smooth.
Also, any variety of chocolate works with this recipe. So if milk chocolate is more your style, use it! Are you a lover of white chocolate? Go for it!
All that’s involved in this recipe is heating up cream, pouring it over chopped chocolate, letting it melt, chilling for a bit, then whisking. You can speed the process up even more by placing the ganache in the freezer to quickly chill it.
If you add chilled, liquid cream and then whisk, you’ll still end up with a light, creamy mousse without dirtying an extra bowl.
Holy moly, is this mousse good! And the fact that it’s so easy is the reason you’ll keep coming back to it.
It is pretty rich, so if you’re so inclined, you can definitely divide the two servings into four smaller one and then you’ll have dessert for two, for two nights!
Feel free to add berries if you choose, or omit them. Whatever you do, don’t be in rush to eat this. Savor each bite. It’s totally worth it to slow down and enjoy your dessert. You deserve it!
The Easiest Chocolate Mousse
4 ounces chocolate, chopped (can use white, milk, semisweet, or bittersweet)
1 cup heavy cream, divided
1 Tablespoon raw honey or pure maple syrup, optional
Pinch sea salt
Fresh raspberries and strawberries, for garnish
Chocolate shavings, for garnish
1. Place chopped chocolate into a large bowl.
2. Heat 1/2 cup heavy cream until very hot. Pour over the chocolate and let stand for 5-10 minutes, or until chocolate is completely melted.
3. Add the honey or maple syrup, if using, and pinch sea salt. Whisk until smooth. Cover and refrigerate until firm. Stir to loosen the mousse.
4. Add the remaining 1/2 cup heavy cream to the chocolate and whisk until mousse becomes light and fluffy. Don’t overdo it or the mousse will become too stiff. If that happens, add a little more cream or a little milk and stir gently until it softens up.
5. To serve – divide the mousse into dessert bowls or glasses. Top with fresh berries and chocolate shavings, if desired.
– Full-fat, unsweetened coconut cream or milk can be substituted for the heavy cream. It won’t whip in the same way, but will still have a rich, creamy spoon-able texture.
– Milk, semi- or bittersweet, or white chocolate can be used in this recipe.
– To change up the flavor a bit, you can add a little vanilla, mint, coffee, or another extract of choice. Simply add it along with the hot cream to the chopped chocolate. Start with 1/4 teaspoon. Add more, if needed, to taste.
– This is a very rich mousse, so while this recipe makes two servings, it can also be served as four smaller servings. (Leftovers for tomorrow!)
If you’re new to the Dessert for Two series, it’s all about sweet treats in small portions — just enough for two. The perfect treat for a late night talk with your teen, a surprise visit from your bestie, or a midnight snack with the love of your life.
P.S. — Tiramisu for two.
Credits: Photos and recipe by Lindsey Rose Johnson for Design Mom.
11 thoughts on “Dessert for Two: The Easiest Chocolate Mousse You’ll Ever Make”
It’s a girls night at my house. As soon as baby girl is sleeping, the four year old and I are on it!
Where does the pinch of salt go?
P.s. I made this last night with canned coconut milk (and no salt this time) and was delighted! I chilled it a little extra at the end and it set up pretty well. You must have read my mind because a dairy-free, refined-sugar-free chocolate dessert was precisely what I had in mind last night! Thanks so much for sharing this gem!
It looks really great. Thank you for sharing the recipe ^^ Wanna try it as soon as possible
I made this for dessert last night and it was AMAZING!!!! Thank you so much for posting it! I think some excellent variations on the flavor (for something different) would be to add any of these: a little cinnamon, cayenne pepper, espresso powder, toasted coconut, or toasted almonds. Also, I bet this would be perfect to freeze and eat as ice cream. I’ll have to make a double-batch next time and try freezing half of it.
Pingback: Friday Favorites…on a Saturday | Cupcakes and Commentary
Ok, I might be a dope but something funky happened. It looked like almost broken and had a funky texture. I couldn’t decide if I needed to whip it more and it would get smoother or if I over mixed it somehow? The flavor was great, just kind of unappealing texture wise. Anybody know what I could’ve done wrong?
Hi Julie! When did the mixture “break?” Was it when you were whisking the chocolate and the hot cream, or when adding the remaining cream? Chances are if it was the latter, it was just whisked a bit too much. That’s happened to me many, many times. The best fix for that is to add a little more cream and stir gently. The texture won’t be as smooth, but it works. The other solution that works better and yields a better texture is to warm the mixture up again, let it chill, and whisk again. One last thing, if it happens again, I recommend scooping it into a mug of hot milk and making French hot chocolate. ;)
Wow, it looks delicious. Thanks for sharing the recipe and the photos shows the detailed process to make this dessert.
I never comment on recipes, but I’ll make an exception. I’ve made this recipe approximatively 10 times since I discovered it, only a few months ago, desperate to finally make a decent chocolate mousse.
This is a PERFECT recipe for anyone who’s tried and has failed. For full disclosure, despite the fact that I was born and brought up in France I’ve never been able to make a good mousse au chocolat.
This recipe rocks on many levels. First, it’s easy. Second, it’s delicious. Third, it’s lighter than typical chocolate mousse recipes, even though I agree with Gabrielle, it’s a good idea to divide in four if you plan the dessert for two.
One tip: chop the chocolate as finely as you can. It will help you tremendously to achieve the first crucial step. If you have a smooth finish before putting your mousse in the fridge you are gold.
My personal touch: since I love the taste of coffee I add between 1/4 to 1/2 coffee extract.
Thank you, Gabrielle for sharing a top-notch chocolate mousse recipe.
This chocolate mousse recipe is perfect for me as I don’t have much time for complicated recipes. It’s quick, easy, and still tastes amazing. The option to use different types of chocolate is a bonus!