Chocolate Mousse (5‑Ingredient)
This mousse relies on melted chocolate folded into whipped cream — no eggs, no gelatin, no fuss. The chocolate must cool to just above room temperature before folding, or it will seize against the cold cream and form hard flecks. Whip the cream to soft peaks for the airiest texture.
Dessert • 15 min + chill
Ingredients
- 6 ounces bittersweet chocolate (60–70% cacao), finely chopped
- 2 tablespoons unsalted butter
- 1½ cups cold heavy cream, divided
- 2 tablespoons granulated sugar
- Pinch of flaky sea salt, for garnish
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Steps
- Combine chopped chocolate and butter in a heatproof bowl. Heat ½ cup of the heavy cream in a small saucepan over medium heat until just simmering — small bubbles at the edges, not a rolling boil. Pour the hot cream over the chocolate and butter. Let sit for 1 minute, then stir until smooth. Cool to room temperature, about 10 minutes.
- In a separate large bowl, combine the remaining 1 cup cold heavy cream and sugar. Whip with an electric mixer on medium-high speed until soft peaks form — the cream should hold its shape but still look satiny.
- Fold one-third of the whipped cream into the cooled chocolate mixture to lighten it. Gently fold in the remaining whipped cream in two additions, using a rubber spatula, until no white streaks remain. Be patient and gentle — you're preserving the air that makes it mousse.
- Divide the mousse among 4 small ramekins or glasses. Cover with plastic wrap and refrigerate until set, at least 2 hours and up to overnight.
- Just before serving, sprinkle with a tiny pinch of flaky sea salt. Serve cold.
Tips & Variations
Make Ahead
Make up to 2 days ahead. The mousse holds beautifully in the refrigerator — cover each ramekin tightly with plastic wrap.
Storage
Cover and refrigerate for up to 3 days. The texture is best within the first 2 days. Do not freeze — the mousse will separate when thawed.
Substitutions
Semisweet chocolate works but produces a sweeter mousse. Milk chocolate will be very sweet and the texture will be looser — not recommended unless you increase the chocolate to 8 ounces. For a darker, more intense version, use 70–72% cacao chocolate. A teaspoon of vanilla extract or a tablespoon of dark rum folded in with the chocolate adds depth.
Reviews
Reviews coming soon! In the meantime, let us know what you think of this recipe.
