There’s something magical about digging into a rich, airy spoonful of chocolate mousse. It’s like eating a cloud—if that cloud were made of deep, dark, dreamy chocolate.
This chocolate mousse with whipped cream is the kind of dessert that looks fancy but feels cozy.
I’ve made this recipe for dinner parties, family birthdays, and even solo Friday nights—and every single time, it disappears faster than you can say “Where’s the rest?”
Why You’ll Love This Recipe
Deep chocolate flavor – Dark chocolate gives it a rich, luxurious taste.
Ultra-creamy texture – Whipped cream makes it airy but still decadent.
Simple ingredients – Just five pantry staples, no fancy tools needed.
No baking required – Chill and serve, that’s it!
Elegant presentation – Looks beautiful in glasses, topped with berries or chocolate curls.
Make-ahead friendly – Preps in 15 minutes, chills while you relax.
Crowd-pleaser – Always vanishes first at dinner parties.
What You’ll Need (Ingredient Highlights)
Heavy cream – Use full-fat cream. This is the base of the mousse, so don’t skimp here.
Dark chocolate – The deeper the chocolate, the better the flavor. Aim for at least 60–70% cocoa.
Sugar – Just enough to sweeten without overpowering the chocolate.
Vanilla extract – Adds depth and warmth.
Salt – A small pinch balances the sweetness and intensifies the chocolate.
Pro Tips Before You Start
Melt carefully: Chocolate burns easily. Use short bursts in the microwave and stir in between.
Cool the chocolate slightly before mixing so it doesn’t seize when folded with cream.
Whip to soft peaks, not stiff. You want smooth, light texture.
Fold gently: Don’t stir too hard or the mousse will deflate.
Chill before serving: It needs at least 30 minutes to set and get that silky texture.
How to Make Chocolate Mousse with Whipped Cream
Step 1: Melt the Chocolate
Break your dark chocolate into small pieces or use chips.
Microwave in 20-second intervals, stirring after each.
Once fully melted, let it cool for a few minutes so it’s warm but not hot.
Step 2: Whip the Cream
In a separate bowl, pour in the heavy cream.
Add sugar and vanilla.
Beat until soft peaks form—this means the cream holds a gentle shape when the whisk is lifted.
Step 3: Combine Like a Pro
Start by adding a small spoonful of whipped cream into the chocolate and stir to loosen it up.
Then gently fold the rest of the whipped cream into the chocolate with a spatula.
Go slowly and be gentle—you’re building texture!
Step 4: Spoon and Chill
Transfer the mousse into small serving cups or ramekins.
Cover and chill in the refrigerator for at least 30 minutes. An hour is ideal.
What to Serve It With
Pair this chocolate mousse with:
Fresh raspberries or strawberries
Crushed hazelnuts or almonds
A dollop of extra whipped cream on top
Shaved chocolate or cocoa powder for a classy finish
Variations / Substitutions
Milk chocolate: Use for a sweeter, creamier version (reduce the sugar).
Espresso powder: Add ½ tsp for a mocha twist.
Coconut cream: For a dairy-free version, use whipped coconut cream.
Liqueur: Add 1 tbsp of Grand Marnier or Kahlúa for a grown-up kick.
Storage & Leftovers
Store leftovers covered in the fridge for up to 3 days.
The mousse may firm up slightly, but it stays light and tasty.
Do not freeze—it changes the texture.
FAQs
Can I make chocolate mousse ahead of time?
Yes! It actually tastes better when chilled for a few hours or overnight.
What kind of chocolate should I use?
Use high-quality dark chocolate, around 60–70% cocoa. Avoid baking chocolate or overly sweet chips.
Why is my mousse grainy?
This usually happens if the chocolate is too hot when mixed with the cream. Let it cool slightly before combining.
Can I use a hand whisk instead of an electric mixer?
Yes, but it’ll take longer and more effort. Chill your bowl and whisk beforehand for best results.
Is this mousse gluten-free?
Yes! There’s no flour in this recipe.
Can I double the recipe?
Absolutely. Just make sure to melt the chocolate in batches and whip the cream evenly.
Can I freeze chocolate mousse?
It’s not recommended. Freezing changes the airy texture and can make it icy.
Final Thoughts
This chocolate mousse with whipped cream is my go-to when I need a dessert that feels luxurious but takes barely any effort.
The contrast between the fluffy cream and rich chocolate hits every time.
It’s one of those recipes that becomes a staple—you’ll find yourself making it again and again, for any occasion… or no occasion at all.
Chocolate Mousse with Whipped Cream
Ingredients
Method
- Melt the Chocolate: Place chopped dark chocolate or chocolate chips in a microwave-safe bowl.
- Heat in 20-second intervals, stirring between each, until fully melted. Let cool slightly.
- Whip the Cream: In a mixing bowl, beat the heavy cream, sugar, vanilla, and a pinch of salt until soft peaks form.
- Combine: Add a spoonful of whipped cream to the melted chocolate and stir gently.
- Then fold the rest of the cream into the chocolate mixture carefully using a spatula.
- See full steps with tips & photos → https://theboatshedcafe.com/chocolate-mousse-with-whipped-cream/
Notes
- Let the melted chocolate cool slightly before mixing to avoid deflating the whipped cream.
- For extra depth, use 70% dark chocolate or higher.
- This mousse is delicious on its own or topped with berries, nuts, or a sprinkle of sea salt.
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.