Chocolate mousse are an indulgent yet deceptively simple dessert to make, whether you're having a date night, planning a dinner party, or just want to whip up a quick sweet treat.
We're found five of the best chocolate mousse recipes, from your standard easy milk chocolate mousses, to a skinny chocolate mousse hack, a vegan and dairy free option, plus a gorgeous French chocolate mousse and a show-stopping chocolate mousse cake!
1. How to make a quick and easy chocolate mousse
These Easy Milk Chocolate Mousses require only a few ingredients and are ready in a few minutes. Silky smooth and rich, the perfect way to indulge!
Prep time: 7 minutes
Serves: 4
Ingredients
• 170g milk or dark chocolate
• 60ml double/heavy cream
• 4 large egg whites
• 3 tbsp caster/white sugar
• 1 tbsp cocoa powder
• Squirty cream and chocolate shavings to garnish, optional
Method
- Break the chocolate into a heat proof bowl and place in the microwave in 20 second increments, stirring between each one, until melted and smooth. Add in the cream and beat vigorously until the mixture is thick and smooth. You'll start to mix and it will be runny, then the mixture will start to come together and suddenly get very thick – this is fine! Leave to one side.
- Place the egg whites into a large bowl, or the bowl of your stand mixer and whisk on medium-high until you can remove the whisk and the peak holds for a few seconds (soft peak). You can do this by hand, but I would advise using an electric hand mixer or a stand mixer as it makes it so much quicker!
- Once your egg whites are whisked, add in the caster sugar and whisk again on medium speed until glossy. This will take around 30 seconds.
- Now, to add the chocolate mixture, I did it spoonful by spoonful, while I had the stand mixer on low. If you don't have a stand mixer, add a spoonful of the chocolate mixture, mix, stop, repeat until all the chocolate is incorporated.
- Finally, add the cocoa powder and turn the mixer up to medium speed until well incorporated and you have a smooth, light and aerated mixture.
- Divide the mixture between 4 small or 2 larger glasses/dishes. Place in the fridge for up to 2 hours before serving. I added some squirty cream and chocolate shavings on top to garnish.
- These Easy Milk Chocolate Mousses are best eaten on the day you make them, you can make them up to 4 hours in advance. Best served chilled.
2. Skinny chocolate mousse recipe
This not-so indulgent (but no less delicious) recipe from #realrecipes is the perfect treat for chocolate lovers, with a berry nice fruity flourish (so you're still adding to your five a day)!
Prep time: 15 mins, plus 2 hours in fridge.
Serves: 4
Calories: 146 per serving
Ingredients
• 80g 70% dark chocolate, finely chopped
• 1 vanilla pod or 2 teaspoons vanilla extract
• 2 large egg whites
• 1 level tablespoon caster sugar
• 50g fat-free Greek yoghurt
• 200g raspberries, to serve
Method
- Melt the chocolate in a medium heat-proof bowl over a pan of simmering water, making sure the bowl doesn’t touch the water. Set aside to cool slightly.
- Slice lengthways down the middle of the vanilla pod, scrape out the seeds and stir into the chocolate (or add the vanilla extract).
- In a clean bowl, beat the egg whites using an electric hand whisk until they form soft peaks. Add the sugar and continue whisking until stiff peaks form and the mixture is glossy.
- Beat the yoghurt into the cooled chocolate until combined.
- Using a big metal spoon, fold a spoonful of egg white mixture into the chocolate to loosen the mixture. Gently fold in the rest of the egg white until the mix is combined with no visible white blobs – you want to retain as much air in the mixture as possible so try to avoid over mixing.
- Spoon the mixture into four glasses or little coffee cups and chill for 2 hours.
- Top with fresh raspberries to serve.
Serve with fruit salad for more of your five a day – try strawberries, blueberries, raspberries and blackberries.
Read more: Our favourite low calorie chocolate
3. Dairy Free vegan chocolate mousse recipe
This secretly vegan chocolate mousse is quite possibly the richest and creamiest chocolate mousse you will ever eat, vegan or not!
Prep time: 5 minutes
Ingredients
• 1 can full-fat coconut milk or cream
• 1/4 cup cocoa powder
• 1 tbsp Dutch cocoa powder
• 3-4 tbsp powdered sugar or erythritol (or 2 tbsp for extra dark)
• 1/2 tsp pure vanilla extract (optional)
• 2-3 tbsp peanut butter (optional)
Method
- Either refrigerate the coconut milk can overnight, or open and freeze about 10 minutes.
- Once cold, open the can and transfer only the thick part to a bowl. Discard the watery part, or save for another recipe.
- Using either a stand mixer or hand beaters (or a fork and a ton of strength and patience), whip the cream until smooth.
- Add remaining ingredients and whip until it forms a mousse-like texture.
4. French dark chocolate mousse (Mousse au chocolat)
The ultimate French light and fluffy chocolate mousse. Decadent! Super quick and easy with only two ingredients.
Prep time: 15 mins (refrigerate for 2 hours)
Serves: 6
Ingredients
• 6 eggs (large)
• 200g dark chocolate (60% cocoa)
Method
- Gently melt chocolate (in a bain-marie double boiler or using the microwave at low temperature).
- Separate egg whites and egg yolks.
- Combine egg yolks with the melted chocolate.
- Whip egg whites until stiff.
- Gently and gradually fold whipped egg whites into the egg yolk–chocolate preparation.
- Refrigerate for at least 2 hours, 4 hours being better before serving.
5. How to make chocolate mousse cake: no-bake triple chocolate mousse cake
This triple chocolate mousse cake is rich, chocolaty and decadent, hard not to fall in love with it from the first bite. Three airy layers of chocolate goodness on top of an oreo crust, is simply hard to resist.
Prep time: 1 hour (plus chilling time)
Cook time: 10 mins. (to heat the gelatine)
Serves: 12
Ingredients
For the crust
• 200g oreo cookies
• 60g butter, melted
For the dark chocolate mousse
• 150g semi-sweet chocolate
• 120g whipping cream
• 160g whipping cream (35% fat), chilled
• 1 tsp gelatine powder
• 1 tbsp cold water
For the milk chocolate mousse
• 150g milk chocolate
• 120g whipping cream
• 160g whipping cream (35% fat), chilled
• 1 tsp gelatine powder
• 1 tbsp cold water
For the white chocolate mousse
• 150g white chocolate
• 120g whipping cream
• 160g whipping cream (35% fat), chilled
• 1 tsp gelatine powder
• 1 tbsp cold water
For decorating (optional)
• Cocoa powder
• Fresh berries
Method
- Prepare the crust. Place the oreo cookies into the bowl of a food processor and crush until crumbs form. Add melted butter and process until evenly moistened.
- Press the mixture into the bottom of a greased 20 cm springform pan using the back of a spoon. Refrigerate until the first layer of mousse is prepared.
- Prepare dark chocolate mousse. In a heat proof bowl add the semi-sweet chocolate and 120g whipping cream. Place the bowl over a saucepan with simmering water, over low heat, until all the chocolate is melted. Meanwhile dissolve gelatin in cold water and let it swell for about 5 to 10 minutes. Place the gelatin over low heat just until the gelatin dissolves and pour it over the melted chocolate mixture. Let the chocolate mixture cool completely at room temperature.
- Whip the remaining 160g chilled whipping cream until stiff peaks form. Add melted chocolate mixture and mix until well combined.
- Pour the chocolate mousse over the crust and refrigerate for about 15-20 minutes to set slightly, until you prepare the next layer of chocolate mousse.
- Repeat the same steps for preparing the milk and white chocolate mousse layers.
- Refrigerate the cake for at least 4 hours or overnight to set.
- Run a knife around the edges of the cake to remove the sides of the pan.
- Before serving dust the top of the cake with cocoa powder and decorate with fresh berries if desired. Enjoy!