Easy Chocolate Mousse - No Eggs, No Baking Required
Chocolate Mousse
Silky, airy chocolate mousse made without eggs or baking—ready in about 30 minutes.
Nutrition (per serving)
This is my go-to easy chocolate mousse when I want something decadent without fuss: no eggs, no baking, just chocolate and whipped cream folded together to make an irresistible, airy dessert. It’s quick to pull together and feels elegant enough for guests but cozy enough for weeknight dessert.
You can dress it up with berries, chocolate shavings, or a splash of liqueur if you like, but the plain version is pure bliss—rich, silky, and wonderfully chocolatey. I love serving it in small glasses so everyone gets a perfect, indulgent portion.
Ingredients
- Semi-sweet chocolate:8 oz
- Heavy whipping cream:2 cups
- Powdered sugar:2 tbsp
- Vanilla extract:1 tsp
- Fine sea salt:1/8 tsp
- Unsweetened cocoa powder (for dusting):1 tsp
- Fresh raspberries (optional):1/2 cup
- Fresh mint leaves (optional):4 pieces
Instructions
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Chop the chocolate into small pieces and place in a heatproof bowl.
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Heat 1/3 cup of the heavy cream (microwave 30–45 seconds or warm on stovetop) until steaming but not boiling; pour over the chopped chocolate and let sit 1 minute, then stir until smooth. Set aside to cool slightly.
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Pour the remaining 1 2/3 cups cold heavy cream into a chilled mixing bowl. Add powdered sugar, vanilla, and salt. Whip with a whisk or electric mixer on medium-high until soft peaks form.
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Take about 1/3 of the whipped cream and whisk it into the cooled melted chocolate to loosen it, then gently fold that chocolate mixture back into the remaining whipped cream with a rubber spatula until uniform and airy. Work gently to keep the mousse light.
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Spoon the mousse into 4 serving glasses or bowls, smooth the tops, and dust lightly with cocoa powder. Top with raspberries and mint if using.
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Chill the mousse in the refrigerator at least 15 minutes to set (longer is fine). Serve chilled.
Tips & Notes
- Use good-quality chocolate (60–70% cocoa) — it makes a noticeable difference in flavor.
- Chill your mixing bowl and beaters for quicker whipping and firmer peaks.
- If you want a vegan version, substitute coconut cream for heavy cream and use dairy-free chocolate; whip chilled coconut cream from the top solid layer.
- For a boozy twist, stir in 1 tbsp of coffee liqueur or dark rum with the melted chocolate before folding.
