I love stupid-easy recipes.  There are 4 ingredients in this dish, and it takes about 20 minutes of active work to make it (plus a few hours for chilling it in the fridge between steps).  It would only take 10-15 minutes if you decided not to pipe the mousse and just threw it in some dishes as-is.  And on top of that… IT’S CHOCOLATE MOUSSE!

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This mousse is so rich and decadent, you could easily have this be 6 servings (instead of the 4 big servings here) and even a sugarwhore like me wouldn’t complain.  You make it with a microwave and the whisk attachment on your mixer.  No cooking! Love it!

I chose to serve these in jars instead of pretty glasses or cups because I was transporting this to a dinner party and having individual, beautiful servings while still being able to easily transport them was really appealing.  Also, I’m totally pandering to the “put shit in jars” crowd.

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Doesn’t that just make you happy?  Don’t you want to put it in your mouth and savor the creamy, chocolatey goodness?  Well you can!  This is easy easy EASY to make! 

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The whole key to this recipe is to use really good chocolate.  Don’t skimp on that.  Use darker chocolate if you like it more bitter (and adjust sugar as needed, or just leave it out).  I used 66% dark chocolate here, and it only needed 2-3 Tablespoons of sugar to get it to a nice sweetness level.  You could easily make this with milk or white chocolate as well, but you probably don’t need extra sugar in that case.


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Chocolate Mousse
OMG this is SO EASY! Don't bother with "real" chocolate mousse, just make this instead.
Cook Time 20 minutes
Passive Time 2 hours
Servings
servings
Ingredients
Cook Time 20 minutes
Passive Time 2 hours
Servings
servings
Ingredients
Instructions
  1. Heat cream in microwave until very hot (but not boiling).
  2. Place chocolate in a mixing bowl. Pour hot cream over chocolate and let sit for 2-3 minutes.
  3. Stir cream and chocolate until completely emulsified. Add vanilla bean paste or vanilla extract. Chill 2 or more hours until completely cool and thickened.
  4. Whip with the whisk attachment of your mixer until color lightens and mixture is thick but still a bit runny (very soft peaks).
  5. Taste for sweetness and fold in powdered sugar if desired. Stop here, or continue to whip until desired consistency is reached. Be careful not to over beat the mixture!
  6. Spoon or pipe mousse into jars or cups, add sprinkles if desired, and store in refrigerator until ready to serve.
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