A decadent and creamy chocolate mousse is always a crowd-pleaser! Whether you’re celebrating a birthday or looking for a quick chocolate fix, this mousse recipe is just perfect. It’s so easy to put together and super soft and airy. Seriously, this creamy chocolate mousse is so light, it may just float away.
You don’t need a lot to make this indulgent mousse – just 4 pantry friendly ingredients:
Heavy cream, sugar, eggs, and chocolate chips or baking chocolate.
How to Make Chocolate Mousse at home:
- Begin by melting the chocolate chips into the heavy cream. Keep the heat low to slowly warm the cream and melt the chocolate. Stir until the chips have completely melted.
- Beat the sugar and eggs for about 3 minutes. Slowly start incorporating the melted chocolate into the mix until all the ingredients are fully combined.
- Pour the mixture into the pan again and heat over medium heat. Keep stirring until it starts to thicken.
- Let the mousse chill in the fridge for about 2 hours.
- Once completely chilled through, beat the heavy cream until you start to see stiff peaks start to form and delicately fold it into the mousse!
Go all out and serve with raspberries, blueberries, whipped cream, crushed walnuts, or maraschino cherries. But be warned! These chocolate goodies won’t last long after you set them on the table.
An easy to make DELICIOUS homemade mousse that can be made and chilled in time for dessert tonight!
- 2½ Cups Heavy cream, divided
- 8 oz. High-quality Semi-sweet chocolate chips or baking chocolate
- ¼ Cup Granulated sugar
- 2 Large Eggs
- Heat 1 cup of heavy cream with chocolate chips over medium-low heat, stirring constantly, until chips have melted. Set aside.
- In a medium bowl, beat the eggs along with the sugar with a hand-held mixer at medium speed for 3-minutes. While mixing, begin to slowly add the cooled melted chocolate mixture to the bowl, scraping down the sides when necessary.
- Once the mixture is completely combined, pour the mixture back into the same pan and heat over medium heat, stirring constantly, until thickened.
- Remove the mousse from heat and cool slightly before transferring to the refrigerator to chill for 2 hours.
- Once chilled, whip the remaining 1 ½ cups of heavy cream until stiff peaks form. Gently fold the chilled chocolate into the whipped cream until thoroughly combined. The mixture should have a fluffy consistency.
- When ready to serve, spoon the chocolate mousse into a piping bag and pipe into small dessert dishes. Top with whipped cream and maraschino cherries if desired.
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