Now here’s a dessert that tastes luxurious but comes together in minutes with just a handful of ingredients. This chocolate mousse is exactly that kind of recipe; silky, rich, and surprisingly simple to make. With only three main ingredients and about 10 minutes of active prep time, you’ll have an elegant dessert that’s perfect for weeknight treats or scale up to share.
Recipe makes about 1 cup, so if you are like me it’s one serving, however you ca split it in half for 2 smaller portions.
More very easy mini desserts to try include my blueberry cheesecake parfait, tiramisu cups, and a little old-fashioned banana pudding.
Ingredients You Use:
- Premium Chocolate: When a recipe has so few ingredients, quality becomes paramount. The chocolate you choose will define the entire character of your mousse, so it’s worth investing in a good bar Look for chocolate bars (not chips) with a cocoa percentage listed on the package, typically between 60-70% for a balanced sweetness and depth. Premium chocolate will list cocoa (or cacao) as the first ingredient, followed by sugar, and ideally cocoa butter rather than other fats. Brands like Ghirardelli, Lindt, Valrhona, Guittard, or Scharffen Berger are excellent choices and widely available. Since the chocolate flavor shines through so clearly in this simple recipe, consider tasting your chocolate bar before using it. If you enjoy eating it plain, you’ll love it in your mousse.
- Cool Whip topping: While Cool Whip creates a stable, foolproof mousse, you have several other options:
- Freshly whipped heavy cream: Use ¾ cup heavy cream, whipped to stiff peaks with 1-2 tablespoons of powdered sugar. This creates a more traditional French-style mousse with a richer, more luxurious flavor and a slightly denser texture. The mousse will be more perishable and should be consumed within 1-2 days. Make sure your cream is very cold before whipping for best results.
- Coconut whipped cream (dairy-free): Refrigerate a can of full-fat coconut milk overnight, then scoop out the solidified cream on top and whip it to stiff peaks. This gives you a dairy-free option with a subtle coconut flavor that pairs beautifully with dark chocolate. The texture will be similar to regular whipped cream but may be slightly less stable. Use the same ¾ cup measurement.
- Frozen whipped topping alternatives: Brands like Truwhip or So Delicious CocoWhip work similarly to Cool Whip and can be substituted in equal amounts. These may offer slightly different flavors or ingredients if you’re looking for alternatives without certain additives.
- Vanilla extract: The vanilla extract adds warmth and rounds out the chocolate flavor, but there’s room for creativity here:
- Vanilla paste: Substitute vanilla extract with an equal amount of vanilla bean paste for a more intense vanilla flavor with beautiful specks throughout the mousse. The texture will be virtually identical, but you’ll get a more sophisticated, bakery-style appearance and a deeper vanilla taste.
- Pure vs. imitation vanilla: Pure vanilla extract offers more complex, nuanced flavor notes, while imitation vanilla is more straightforward. In this simple recipe, pure vanilla is worth the extra cost, but imitation will still work if that’s what you have on hand.
- Almond extract: Use just a few drops (⅛ teaspoon is quite strong) for a subtle almond flavor that complements chocolate beautifully. Almond extract is much more potent than vanilla, so start with less. The texture won’t change, but the flavor profile will become more complex and slightly nutty.
- Peppermint extract: A tiny amount (just 2-3 drops or about 1/16 teaspoon) creates a chocolate-mint mousse reminiscent of thin mint cookies. Too much will overpower the chocolate, so err on the side of caution. The cooling sensation of peppermint creates an interesting contrast with rich chocolate.
- Orange extract or zest: Use ⅛ teaspoon orange extract or ½ teaspoon fresh orange zest for a chocolate-orange combination. Zest will add tiny flecks of color and a slightly different texture, while extract keeps the mousse perfectly smooth.
- Coffee or espresso: Replace the vanilla with ⅛ teaspoon espresso powder dissolved in a tiny bit of water, or add 1 teaspoon of strong brewed espresso (cooled). This intensifies the chocolate flavor without making the mousse taste like coffee. The liquid from espresso won’t significantly affect texture in such a small amount.
- No extract at all: You can omit the vanilla entirely for a pure chocolate experience. The mousse will still be delicious, just slightly less rounded in flavor. This is actually a great option if you’re using a high-quality chocolate with complex flavor notes you want to showcase.
Steps to Make Easy Chocolate Mousse
Tips for Success
Choose quality chocolate: Since chocolate is the star of this dessert, opt for a good-quality bar with at least 60% cocoa content. The better the chocolate, the better your mousse will taste.
Temperature matters: Make sure your melted chocolate has cooled completely before combining it with the Cool Whip. Hot chocolate will melt the whipped topping and ruin the airy texture you’re trying to achieve.
Fold, don’t stir: Use a gentle folding motion when combining ingredients. This preserves the air bubbles in the Cool Whip, giving you that light, mousse-like texture.
Test for doneness: The chocolate should be cool enough that you can comfortably touch the bottom of the bowl without burning yourself.
Substitutions
Cool Whip alternatives: You can substitute with an equal amount of freshly whipped heavy cream (whipped to stiff peaks) for a more traditional mousse. Coconut whipped cream also works beautifully for a dairy-free version.
Chocolate variations: Try dark chocolate for a more intense flavor, milk chocolate for something sweeter and milder, or even white chocolate for a completely different take. You can also experiment with flavored chocolate bars like mint or orange.
Flavor add-ins: Beyond vanilla, consider adding a splash of espresso, a tablespoon of liqueur (Grand Marnier, Kahlua, or rum), or a pinch of cinnamon or cayenne pepper for depth.
Make-Ahead Instructions
This mousse is actually better when made ahead, making it perfect for entertaining. Prepare the mousse up to 2-3 days in advance and store it covered in the refrigerator. The flavors will meld beautifully, and the texture will set to perfection. Just give it a few minutes at room temperature before serving if you prefer a slightly softer texture.
For an elegant presentation, top with a dollop of whipped cream, chocolate shavings, fresh berries, or a sprinkle of flaky sea salt just before serving.
Storage: The mousse can be stored covered in the refrigerator and is best consumed within 2-3 days for optimal texture and taste.
Chocolate Mousse for One
Ingredients
Recipe Directions
- Gently melt your chocolate in a heatproof bowl set over a pot of simmering water (double boiler method) or in the microwave in short bursts, stirring frequently to prevent burning. Allow the melted chocolate to cool to room temperature. It should still be liquid but not hot, to avoid melting the Cool Whip when combined.
- In a separate bowl, gently fold the vanilla extract and salt into the Cool Whip.
- Add the Cool Whip mixture to the cooled chocolate in 2-3 additions, folding gently after each addition to maintain the airy texture. Fold until the mixture is uniform in color, being careful not to over-mix and deflate the Cool Whip.
- Transfer the mousse into 1-2 serving dishes or glasses and refrigerate for at least 2 hours, or until the mousse sets.
Nutrition
Notes
Your Private Recipe Notes
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