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Easiest Ever, Rich & Creamy No-Bake Chocolate Mousse

A close-up of rich, dark chocolate mousse topped with chocolate shavings in a small glass dish.
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You need this recipe for a truly decadent chocolate treat that requires no oven time. This simple chocolate mousse whips up quickly, resulting in a silky smooth, light, and airy dessert perfect for any occasion, from weeknight indulgence to dinner parties.

Ingredients

Scale
  • 6 ounces bittersweet or semi-sweet chocolate, chopped
  • 1 cup heavy whipping cream, divided
  • 2 large eggs, separated
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Place the chopped chocolate in a heatproof bowl. Heat 1/4 cup of the heavy whipping cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for 2 minutes. Whisk until the mixture is completely smooth. Set aside to cool slightly.
  2. In a separate, clean bowl, beat the egg whites with the pinch of salt until soft peaks form. Gradually add the granulated sugar and continue beating until stiff, glossy peaks form.
  3. In another bowl, beat the remaining 3/4 cup of heavy whipping cream and vanilla extract until medium peaks form.
  4. Gently whisk the two egg yolks into the cooled chocolate mixture until just combined.
  5. Fold about one-third of the whipped cream into the chocolate mixture to lighten it. Then, gently fold in the remaining whipped cream until no streaks remain. Be careful not to deflate the mixture.
  6. Finally, gently fold the stiff egg whites into the chocolate base in two additions, working carefully to keep the mousse light and airy.
  7. Divide the mousse among 4 to 6 small serving dishes or ramekins. Cover and chill in the refrigerator for at least 4 hours, or until firm.
  8. Before serving, top your velvety mousse with extra whipped cream or chocolate shavings if desired.

Notes

  • For the richest flavor, use high-quality dark chocolate.
  • If you are concerned about using raw eggs, you can substitute the egg whites with 1/2 cup of stabilized whipped cream folded in at the end for a slightly denser, but still delicious, result.
  • This homemade mousse keeps well in the refrigerator for up to three days.

Nutrition

Find it online: https://devourdish.com/easy-chocolate-mousse-recipe-no-bake/