Chocolate Mousse

• The sweetness in this recipe comes from the chocolate. If you want a semi-sweet or dark chocolate mousse, use semi-sweet chocolate chips. If you like a sweeter mousse, use milk chocolate chips.
• Use a hand mixer or a stand mixer to mix the mousse after it chills. You’ll get a much lighter mousse than trying to mix it by hand.
• The corn syrup is added to make the texture smooth. It can be omitted if you don’t want to use it.
• This is a great recipe to add a few colored sprinkles to for a holiday. Add a few red and pink heart sprinkles, and it’s an easy make-ahead dessert perfect for Valentine’s Day!

Can chocolate mousse be made in advance?

Yes! It’s a great make-ahead dessert. I like to make it up to a day in advance. I don’t put it in the individual serving containers until a few hours before I plan on serving it, though. That way, if it needs a second quick whipping to return it to extra fluffy, it’s easy to do.

Can chocolate mousse be frozen?

Yes, if you like chocolate mousse ice cream. Don’t freeze this recipe if you are after the traditional cold mousse fluffy texture. Leftovers can be frozen though and then eaten like ice cream. If you freeze and then thaw this recipe, the texture never recovers and it isn’t great.

Chocolate Mousse

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★★★★

3.5 from 2 reviews

• Author: Melissa Griffiths - Bless this Mess
• Prep Time: 5 min
• Cook Time: 5 min
• Total Time: 2 hours
• Yield: Serves 6 1x

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Description

Thick and creamy homemade chocolate mousse made with just a few 4 simple ingredients, whipped into a perfectly fluffy chocolate dessert.

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Ingredients

• 2 cups heavy whipping cream
• 1 1/4 cups semi-sweet chocolate chips
• 2 tablespoons light corn syrup
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon coconut, almond, or cherry extract (optional)

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Instructions

• In a double boiler, melt chocolate chips with 2/3 cup of the cream and the corn syrup.
• Once melted and smooth, stir in vanilla and flavored extract, if using.
• Stir in remaining 1 1/3 cup cream and stir to combine.
• Place in a glass or metal bowl and cover with plastic wrap. Refrigerate until completely chilled.
• When chilled, beat with electric mixer until whipped and light, about 3 minutes.
• Place in serving dishes or ramekins and serve cold.
• Garnish with additional whipped cream and/or chocolate shavings if desired.

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Notes

• The sweetness in this recipe comes from the chocolate. If you want a semi-sweet or dark chocolate mousse, use semi-sweet chocolate chips. If you like a sweeter mousse, use milk chocolate chips.
• Use a hand mixer or a stand mixer to mix the mousse after it chills. You’ll get a much lighter mousse than trying to mix it by hand.
• The corn syrup is added to make the texture smooth. It can be omitted if you don’t want to use it.

• Category: Dessert
• Method: Stovetop
• Cuisine: American

Nutrition Information: YIELD: 6

Amount Per Serving: Calories: 524.8 Fat: 42g Cholesterol: 89.6mg Sodium: 26mg Carbohydrates: 37.8g Sugars: 34.7g Protein: 5.6g Vitamin A: 326.1µg Vitamin C: 5mg

Keywords: chocolate desserts, chocolate mousse, how to make chocolate mousse, easy chocolate mousse, chocolate mousse recipe

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I hope you find a reason to make this chocolate mousse recipe soon, special occasion or not!

Life on the Farm:

We drove by this farm in Kentucky while we were visiting my parents over the holidays. Isn’t it perfect? Can you see the little building in the very front? It’s a nativity scene. If we ever move from our farm, I’m planning on settling here. So idyllic isn’t it?!