Make this easy chocolate mousse with cocoa powder when the chocolate cravings hit. This simple recipe uses only four ingredients and takes minutes to prepare. Perfectly sweet and richly flavored—enjoy it with fresh whipped cream.
As far as chocolate desserts go, chocolate mousse is king. It has a luscious texture and rich chocolate flavor in every single bite. This easy mousse recipe uses only four ingredients and is quick to prepare, making it perfect for any day of the week or as a last-minute dessert for a special occasion.
This simple mousse uses dark cocoa powder for its chocolate flavor. The recipe starts with whipped cream before the unsweetened cocoa powder and powdered sugar are incorporated. The last ingredient, vanilla extract, adds a finishing touch that accentuates the chocolate.
Top mousse with whipped cream or chantilly cream, and serve it in any desired glass. This classically flavored mousse is perfectly sweet without overdoing it—ideal for anyone with or without a sweet tooth.
Enjoying mousse any day of the week is possible thanks to this easy 4-ingredient chocolate mousse recipe. For a fruity variation, try this creamy mango mousse recipe too.
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Easy Chocolate Mousse Recipe
A quick chocolate mousse is the answer when you need your chocolate fix. Serve it in any dish, and divide it into two or four servings. Top the finished mousse however you’d like—whipped cream, chocolate ganache, fresh berries, you name it. If you need any more reasons to make this recipe, here is why it is so great:
- Simple Ingredients - You only need four ingredients to make a delicious homemade mousse.
- Easy Recipe - With no prep work and minimal steps, you’ll have chocolate mousse in a cinch.
- Eggless Chocolate Mousse - This easy chocolate mousse recipe achieves rich flavor needing only heavy cream—no egg yolks or egg whites required.
- Easy Dessert - An easy dessert for a dinner party or any night of the week, cocoa powder mousse is quick and easy.
- Delicious - This dessert has a deep dark chocolate flavor, creamy texture, and velvety finish—it is DELICIOUS!
Ingredients
- Heavy Whipping Cream (cold)
- Unsweetened Cocoa Powder
- Powdered Sugar
- Pure Vanilla Extract
See the recipe card for the ingredient quantities.
Instructions
STEP 1 (WHIP THE CREAM) - Place the heavy whipping cream in a chilled bowl. Using an electric mixer, whip until soft peaks form.
STEP 2 (ADD COCOA, SUGAR, AND VANILLA) - Sift the cocoa powder and powdered sugar into the softly whipped cream. Add the vanilla extract. Whip until stiff peaks form, scraping halfway through.
STEP 3 (PORTION) - Spoon chocolate mixture into desired serving dish or dishes, and refrigerate until service.
STEP 4 (MAKE WHIPPED TOPPING) - Place the heavy whipping cream in a chilled bowl. Whip until soft peaks form using an electric mixer. Add the {sifted} powdered sugar and vanilla extract. Continue beating until incorporated and stiff peaks form.
Ingredient Substitutions
Unsweetened Cocoa Powder - Dutch Process Cocoa Powder
Variations
- Keto Mousse - Substitute the powdered sugar for a monk fruit sweetener.
- Almond - Swap the ½ teaspoon of vanilla extract for ¼ teaspoon almond extract. Sprinkle mousse with sliced almonds.
- Peppermint - Substitute the ½ teaspoon of vanilla extract with ¼ teaspoon of peppermint extract.
Suggested Equipment
Storage
Store the mousse in desired serving dishes covered in plastic wrap or transfer it to an airtight container. Store it in the refrigerator for up to 4 days. Wait to garnish the mousse with whipped topping until service.
Can you freeze chocolate mousse? Yes, mousse is freezable. Remember, though, that the texture will be different after it has thawed. Transfer the mousse to a freezer-safe airtight container. Freeze it for up to 3 months.
Other Delicious Desserts
- Mixed Berry Eton Mess
- Individual Banana Pudding Cups
- Strawberry Cheesecake Fluff
- Lime Cheesecake Fluff
Serving Suggestions
Chocolate mousse is delicious by the spoonful, but toppings (especially whipped cream) make it even better. For a classic take, top the mousse with whipped cream or homemade chantilly cream. Enjoy it with a dessert sauce like mixed berry compote or easy salted caramel sauce. Garnish cups with fresh berries, chocolate shavings, or chocolate cookie crumbles. The garnish options are endless.
Expert Tips
- Use a chilled bowl and whisk attachment. Cold equipment keeps the cream cold, allowing the fat in the cream to whip better.
- Use cold heavy whipping cream. The fat molecules are harder when cold, holding the air bubbles in place as the cream whips for a light and fluffy texture.
- Sift the cocoa powder and powdered sugar—both ingredients tend to clump up, leaving a grainy texture and clumps of dry ingredients in the finished mousse.
- Refrain from over-mixing—over-whipping cream results in butter.
Frequently Asked Questions
Typically, mousse is made from chocolate, heavy cream, eggs, and butter. This recipe simplifies not only the mousse-making process but also the ingredient list.
Chocolate mousse and chocolate pudding are different desserts. Chocolate pudding achieves body and texture through cooking (except instant pudding) thickened with starch. Mousse is not cooked but whipped with air for a light, foamy texture. Mousse is lighter and fluffier than pudding which has a heavier mouthfeel.
Grainy mousse can be the result of a couple of things. First, you did not sift the powdered sugar and cocoa powder resulting in lumps. Second, you over-mixed the whipped cream. Over-whipped cream becomes butter.
If you make the recipe, don’t forget to rate the recipe, and let me know what you think in the comments below! Take pictures, tag #sugarylogic, and share them with me on Instagram or Facebook.
📖 Recipe
Chocolate Mousse with Cocoa Powder
Equipment
Ingredients
Chocolate Mousse
- 1 cup heavy whipping cream cold
- ¼ cup unsweetened cocoa powder
- ¼ cup powdered sugar
- ½ teaspoon pure vanilla extract
Whipped Topping
- ½ cup heavy whipping cream cold
- 2 tablespoon powdered sugar sifted
- ¼ teaspoon pure vanilla extract
Instructions
- Place the heavy whipping cream in a chilled bowl.* Using an electric mixer, whip until soft peaks form.
- Sift the cocoa powder and powdered sugar into the softly whipped cream. Add the vanilla extract. Whip until stiff peaks form, scraping halfway through.
- Spoon chocolate mousse into desired serving dish or dishes, and refrigerate until service.
- For the Whipped Topping: Place the heavy whipping cream in a chilled bowl. Whip until soft peaks form using an electric mixer. Add the sifted powdered sugar and vanilla extract. Continue beating until incorporated and stiff peaks form. Serve as desired.
Notes
Nutrition
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