Let’s be honest — chocolate mousse sounds fancy. Like something you’d get at a restaurant with a napkin folded into a swan. But this? This is the kind of posh that wears fluffy socks at home. It’s stupidly easy, outrageously rich, and it makes you feel like you’ve pulled off something wildly impressive with almost no effort. I mean, no baking? No gelatin? No eggs? Sign me up.
I made this for a dinner party once — the kind where I burned the garlic bread, dropped a spoon mid-chat, and forgot to chill the wine. But when I brought out these little ramekins of chocolate velvet, topped with a dollop of cream and some raspberries I pretended were “thoughtfully selected” — everyone shut up and swooned. That’s the power of mousse. It smooths over the chaos. Quite literally.
Why You’ll Love It
- Ridiculously easy. You’ll feel like a wizard with a whisk.
- Only five ingredients. And one of them is vanilla extract, so barely counts.
- No raw eggs, no faff. Great if you’re feeding cautious folks or kids.
- Ultra rich and indulgent. Feels like a treat from a French patisserie.
- Make-ahead friendly. Just chill and forget about it ’til dessert time.
- Easily dressed up or down. Casual or fancy — it’s a mousse for all moods.
Ingredients
- 1 cup semisweet chocolate chips
- ½ cup heavy whipping cream (for melting chocolate)
- ⅔ cup chilled heavy whipping cream (for whipping)
- 1 tablespoon powdered sugar
- ¼ teaspoon pure vanilla extract
How to Make It
Melt the chocolate with cream:
Pop the chocolate chips and ½ cup of cream in a microwave-safe bowl. Heat in 20-second bursts, stirring each time until smooth and glossy. No lumps, no burns. Patience is key.
Let it cool (seriously):
Set the bowl aside at room temp for about 15 minutes. Stir it once or twice — it should feel cool to the touch, not warm. If it’s too warm, your whipped cream will deflate and sulk.
Whip it good:
In a separate bowl, pour in the chilled cream, powdered sugar, and vanilla. Whisk (hand mixer or stand mixer with whisk attachment) until stiff peaks form. You want it thick enough to hold shape but not grainy.
Keep it cold:
Stick that whipped cream in the fridge while your chocolate mixture finishes cooling. A warm mousse base is the enemy of fluff.
Gently fold together:
Now for the marriage. Use a rubber spatula to gently fold the whipped cream into the cooled chocolate. Do this slowly — no beating, no overmixing. It’s like introducing two shy people at a party.
Portion and chill:
Spoon into ramekins, teacups, wine glasses — whatever you fancy. Cover loosely and chill in the fridge for at least 2 hours. Overnight works, too.
Serve how you like:
Straight from the fridge for a firm mousse, or let it sit out 10–15 minutes if you want it a bit softer and silkier. Add berries, a swirl of cream, crushed biscuits, or nothing at all.
Common Mistakes and How to Dodge Them
Why’s my mousse flat and dense?
You probably added whipped cream to warm chocolate. Let it cool properly before folding — not a suggestion, a rule I’ve broken too many times.
My chocolate seized! Help!
If the cream’s too cold or you microwave it too long, it can go grainy. Always stir gently and melt slowly.
Whipped cream turned to butter?
Yep, you went too far. Whisk just until peaks form and it holds — stop there.
Why’s it grainy or weird in texture?
Overmixing the whipped cream into the chocolate can cause that. Be slow and gentle — it’s mousse, not mashed potatoes.
Storage and Reheating
Fridge:
Keep it covered in the fridge for up to 5 days. It firms up more the longer it chills — great for making ahead.
Freezer:
Freeze in airtight containers for up to 2 months. Defrost in the fridge overnight. It’ll be a bit firmer but still dreamy.
Microwave? Oven? Reheating?
Nope. Don’t. Mousse isn’t meant to be warm — it turns sad and splits. Just serve it cold or let it soften naturally.
Frequently Asked Questions
Is chocolate mousse the same as pudding?
Nope! Pudding is thickened with starch or eggs and cooked. Mousse is lighter and fluffier thanks to whipped cream or eggs.
How do I make it extra rich?
Use dark chocolate (like 70% cocoa) instead of semisweet. You’ll get a deeper, more grown-up flavour.
Can I make this dairy-free?
Sort of — swap in coconut cream and a good dairy-free chocolate. Texture might be softer, but it works!
Can I serve it right away?
You could, but it won’t have the classic mousse texture. Chill it for at least a couple of hours if you can bear the wait.
Nutrition Facts (Per Serving):
- Calories: 455
- Total Fat: 32.3g
- Carbs: 32g
- Protein: 8g
- Sodium: 77mg
- Sugar: 30g
Try More James Martin Recipes:
James Martin Chocolate Mousse
Description
A rich, velvety chocolate mousse made with just five ingredients — light, indulgent, and absolutely no oven required.
Ingredients
Instructions
- Melt chocolate and ½ cup cream in 20-second microwave bursts until smooth.
- Let it cool at room temperature for about 15 minutes.
- Whip chilled cream with sugar and vanilla until stiff peaks form.
- Chill whipped cream while chocolate mixture cools fully.
- Fold whipped cream into chocolate gently with a spatula.
- Spoon into cups and chill for at least 2 hours.
- Serve cold or let sit out 15 minutes for a softer mousse.
Notes
- Use high-quality chocolate for best flavour.
- Always cool the melted chocolate before adding cream.
- Don’t overwhip your cream — soft peaks turn grainy fast.
- This mousse firms as it chills — perfect texture after a few hours.