This chocolate mousse recipe is easy to make. Chill the bowl and the whisk/beater and use very cold heavy cream. It's easy to whip up for a fast treat or to use up leftover heavy cream.
Course Dessert
Cuisine American
Keyword chocolate mousse, chocolate mousse recipe, how to make chocolate mousse
Prep Time 6 minutesminutes
Cook Time 0 minutesminutes
Servings 2
Equipment
Refrigerated medium or large bowl Metal preferred but any will work
Hand mixer, stand mixer, food processor with whisk attachment or regular better. Using one whisk or beater is enough
Hand whisk Use if you don't have a mixer or food processor
Measuring cup and measuring spoons
Ingredients
1cupheavy whipping cream or heavy cream
4tablespoonscocoa powderor dark cocoa powder
4tablespoonsconfectioners sugar or powdered sugar
½teaspoonpure vanilla extract optional
Pinchof sea salt or table salt optional
Instructions
Pour cold heavy whipping cream in cold bowl.
Mix on low speed, increasing to medium speed. Stop when cream thickens and soft peaks form. It should be light and airy and fall over when you move the whisk.
Add cocoa powder, confectioners sugar and pure vanilla extract and sea salt if using.
Continue whisking with electric mixer until everything is combined and the chocolate mousse is whipped making medium peaks.
Spoon into small bowls and serve, or refrigerate it until you are ready to serve.
Notes
Be careful to overwhip so it doesn't become grainy.Once the chocolate mousse is finished, I spoon it in dessert bowls and put it in the refrigerator until I'm ready to serve it. I think it tastes great when it's really cold. Serve as is or top with homemade whipped cream and berries. You can also use this chocolate mousse recipe to top cupcakes, cake, and more. To store, cover with an airtight lid in the refrigerator for up to five days.