So I’ll be fair, this isn’t *real* chocolate mousse…
However! It’s still tasty and easy to make. It would probably be better to classify it as a chocolate whipped cream but we refer to it as mousse and eat it just like we would the “real” thing. Regardless, it will satisfy any chocolate craving you have and is easily adjustable to your own personal taste when it comes to desserts.
A few notes:
- Chocolate: My favorite chocolate chips to use for this are the Ghirardelli bittersweet chocolate, but you can use whatever chocolate you have around or use lighter/darker chocolate based on your preferences.
- Additional Ingredients: We often have this as is with the chocolate and whipped cream but if we’re feeling fancy we’ll add things like more cocoa powder, vanilla, and salt. Adding a little espresso powder to really bring out the chocolate flavor or some powder sugar too if you like things sweeter would also be good additions.
- Storage: Because of the chocolate, this sets down to a consistency that I can best describe as “more firm whipped cream cheese”… which I actually really like and haven’t seen many desserts with a similar texture but let me know what you think!
Easy Chocolate Mousse (ish)
This "chocolate mousse" recipe is super tasty comes together in only a matter of minutes! Make it your own by adding cocoa powder, vanilla, or espresso powder.
Equipment
- Hand or Stand Mixer
Ingredients
Whipping Cream Base
- 1 Cup Heavy Cream
Chocolate Ganache
- 1/2 Cup Bittersweet Chocolate Chips
- 2 Tbsp Heavy Cream
Fun Additions (Optional)
- 2 Tbsp Cocoa Powder
- 1/2 tsp Vanilla
- A Pinch of salt
- A Pinch of espresso powder
Instructions
- Add whipping cream to a chilled bowl and mix with a hand or stand mixer until stiff peaks form.1 Cup Heavy Cream
- Add chocolate and remaining cream to a microwave safe bowl and microwave until melted, stirring every 30 seconds.1/2 Cup Bittersweet Chocolate Chips, 2 Tbsp Heavy Cream
- Add a few scoops of your whipped cream into your melted chocolate and fold together until combined.
- Pour back into the remaining whipped cream and fold until there are no streaks.
- Add additional flavorings or enjoy as is! Note: If you do add additional flavorings, especially the cocoa powder, I would give it another pass with the hand/stand mixer to make sure it's fully combined.2 Tbsp Cocoa Powder, 1/2 tsp Vanilla, A Pinch of salt, A Pinch of espresso powder
Notes
- Chocolate: My favorite chocolate chips to use for this are the Ghirardelli bittersweet chocolate, but you can use whatever chocolate you have around or use lighter/darker chocolate based on your preferences.
- Additional Ingredients: We often have this as is with the chocolate and whipped cream but if we’re feeling fancy we’ll add things like more cocoa powder, vanilla, and salt. Adding a little espresso powder to really bring out the chocolate flavor or some powder sugar too if you like things sweeter would also be good additions.
- Storage: Because of the chocolate, this sets down to a consistency that I can best describe as “more firm whipped cream cheese”… which I actually really like and haven’t seen many desserts with a similar texture but let me know what you think!
