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The Easiest Chocolate Mousse in the World

Servings 6 150-200 ml. dessert glasses
Author Natalie


For the chocolate mousse:

  • 100 grams dark chocolate
  • 250 ml. (1 cup) very cold whipping cream (see notes for dairy-free version)

For decoration (optional):

  • Cocoa nibs
  • Chocolate sprinkles
  • Chopped chocolate


  1. Chop the chocolate and put in a bowl.
  2. Dissolve in the microwave in pulses or over double-boiler until fully melted and shiny and there are no lumps of chocolate.
  3. In a mixer bowl, whip the cream into a very firm and stable whipped cream.
  4. Add 2-3 tablespoons of whipped cream into the melted chocolate and mix well into a uniform mixture.
  5. Add the chocolate mixture to the rest of the whipped cream and fold gently until you get a texture of mousse.
  6. Transfer the mousse to a piping bag fitted with 2 cm serrated piping tip and drizzle into glasses.
  7. Garnish and serve.

Recipe Notes

  • The mousse can be served as soon as it is ready.
  • You can keep the mousse wrapped in the refrigerator for up to a week.
  • You can freeze the prepared mousse for up to a month.
  • The recipe can also be prepared with milk or white chocolate in the same amount instead of dark chocolate. The taste of course will change accordingly.
  • You can decorate the mousse with everything you like - chopped nuts, Funfetti and so on.
  • Dairy free version: use cold coconut cream (harden part only) instead of the whipping cream in the same amount.