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Classic Silky and Easy Chocolate Mousse (No Eggs)

Close-up of light and airy chocolate mousse served in a white mug, showing bubbly texture.
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Make a rich, light, and airy chocolate mousse with a silky texture using just a few simple ingredients. This no-bake dessert is perfect for making ahead.

Ingredients

Scale
  • 10 ounces dark chocolate (60-70% cacao), chopped
  • 1 1/2 cups heavy whipping cream, divided
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Place the chopped dark chocolate in a heatproof bowl.
  2. In a small saucepan, heat 1/2 cup of the heavy whipping cream until it just simmers. Do not boil.
  3. Pour the hot cream over the chopped chocolate. Let it sit undisturbed for 5 minutes.
  4. Whisk the chocolate and cream mixture until completely smooth and glossy. Stir in the vanilla extract. Set this mixture aside to cool to room temperature.
  5. In a separate, chilled bowl, combine the remaining 1 cup of heavy whipping cream and the granulated sugar.
  6. Using an electric mixer, whip the cream mixture until stiff peaks form. Be careful not to over-whip.
  7. Gently fold one-third of the whipped cream into the cooled chocolate mixture to lighten it.
  8. Carefully fold in the remaining whipped cream until no white streaks remain. Work gently to keep the mousse airy.
  9. Spoon the mousse into individual serving cups or one large bowl.
  10. Chill in the refrigerator for at least 4 hours, or until firm.

Notes

  • For individual mousse cups, chill time is often shorter, around 3 hours.
  • You can substitute milk chocolate for a sweeter, less intense flavor, but use slightly less sugar.
  • To achieve a very light texture, make sure your chocolate mixture is fully cooled before folding in the whipped cream.

Nutrition

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