Light Creamy Chocolate Mousse (Print)

Fluffy and rich chocolate mousse offering smooth texture and deep cocoa flavor.

# Ingredients:

→ Chocolate Base

01 - 7 oz semi-sweet chocolate (55-65% cocoa), chopped
02 - Pinch of salt (optional, if using unsalted chocolate)

→ Whipped Cream

03 - 1 cup heavy whipping cream, cold
04 - 2 tablespoons powdered sugar
05 - 1 teaspoon pure vanilla extract

# Directions:

01 - Place chopped chocolate in a heatproof bowl. Melt gently over a double boiler, stirring until smooth, or microwave in 20-second intervals, stirring between bursts. Set aside and allow to cool to room temperature; chocolate must not be warm when mixed with cream.
02 - In a large chilled bowl, whip cold heavy cream with powdered sugar and vanilla using a hand mixer or stand mixer fitted with whisk attachment. Whip until soft peaks form—cream should hold its shape but remain smooth and slightly droopy. Do not overwhip.
03 - When melted chocolate reaches room temperature but remains pourable, add a spoonful of whipped cream to the chocolate and gently stir to loosen. Fold in remaining whipped cream in 2 to 3 additions using a rubber spatula. Mix carefully to maintain volume, folding until smooth with no streaks remaining.
04 - For firmer mousse ideal for slicing or piping, chill for 30-60 minutes before using as cake filling or frosting. Use immediately for softer texture.

# Expert Tips:

01 -
  • It's deceptively easy to make, yet tastes like you spent hours perfecting it in a professional kitchen.
  • The texture is pure luxury—light enough to feel like eating air, but rich enough that a little goes a long way.
  • One batch fills a cake, cupcakes, or becomes its own elegant dessert, making it the most versatile mousse you'll ever master.
02 -
  • Timing is everything—if your chocolate is even slightly warm when it meets the whipped cream, the heat will collapse all those air bubbles you worked so hard to whip in, leaving you with a dense, heavy filling instead of an airy mousse.
  • Don't skip the cooling step for the chocolate or the chilling step for the final mousse; this is where the magic happens, and rushing it will show in the texture.
03 -
  • Always use a rubber spatula for folding, never a whisk or spoon, because you want to preserve every bubble of air you've whipped into the cream.
  • If you're using this as a cake filling, chill it for the full 60 minutes so it firms up enough to layer without collapsing under the weight of the cake.
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