Description

This rich and creamy Chocolate Mousse recipe is made without eggs, using melted semi-sweet chocolate, whipped heavy cream, and a hint of vanilla. It’s a smooth, airy dessert perfect for satisfying chocolate cravings with a luscious texture, garnished optionally with whipped cream, chocolate shavings, or caramel.

Ingredients

Scale

Chocolate Base

4 oz semi-sweet chocolate baking bar (such as Ghirardelli)
1/4 cup (60 ml) water
1 tsp Dutch processed cocoa powder
1/2 tsp vanilla extract
1/8 tsp kosher salt (Morton’s)

Cream Mixture

1 cup (237 ml) heavy cream
1 tbsp (12 g) granulated sugar

Garnish (Optional)

Whipped cream
Chocolate shavings
Caramel sauce

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Instructions

Melt the Chocolate: Roughly chop the semi-sweet chocolate and place it in a medium-sized bowl. Melt the chocolate in the microwave using 30-second intervals, stirring in between, until fully melted. Set aside to cool slightly.
Prepare Cocoa Mixture: Boil the water, then stir in the Dutch processed cocoa powder and vanilla extract until smooth and well combined. Pour this cocoa mixture into the melted chocolate and stir thoroughly to integrate both mixtures.
Whip Cream to Soft Peaks: In a separate bowl, whip the heavy cream, granulated sugar, and kosher salt together until soft peaks form. The cream should be fluffy but still hold slight shape.
Lighten Chocolate: Add about one-quarter of the whipped cream to the chocolate mixture and stir vigorously to lighten the texture of the chocolate base.
Fold in Remaining Cream: Gently fold the remaining whipped cream into the chocolate mixture using a spatula. Careful folding will maintain the airy texture; repeat until all the cream is fully incorporated.
Chill the Mousse: Spoon the chocolate mousse into serving cups or dessert dishes. Cover and refrigerate for at least 1 hour or until ready to serve. The mousse can be refrigerated for up to 7 days.

Notes

The mousse yields approximately 2 cups, enough for 4-6 servings and can be stretched to serve 8.
Microwave intervals prevent burning chocolate; adjust time as needed based on your microwave’s power.
For best texture, fold the whipped cream gently to keep the mousse light and airy.
Optional garnishes include whipped cream, chocolate shavings, and caramel for extra flavor and presentation.
Store in an airtight container in the refrigerator for up to 7 days.