Print

The Ultimate Easy, No-Bake Dark Chocolate Mousse Recipe (Beginner Friendly)

A close-up of rich, dark chocolate mousse served in a small glass, topped generously with cocoa powder.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make a rich, creamy, and velvety dark chocolate mousse without turning on your oven. This simple mousse recipe uses accessible ingredients and clear steps, making it the best chocolate mousse for beginners or a quick, elegant dessert.

Ingredients

Scale
  • 6 ounces good quality dark chocolate (70% cacao recommended)
  • 1 cup heavy whipping cream, cold
  • 2 large eggs, separated
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Chop the dark chocolate finely and place it in a heatproof bowl set over a saucepan of simmering water (a double boiler). Stir occasionally until the chocolate is completely melted and smooth. Remove the bowl from the heat and let it cool slightly, about 5 minutes.
  2. In a separate medium bowl, beat the egg yolks with the granulated sugar until the mixture is pale yellow and thick. Stir the slightly cooled melted chocolate into the egg yolk mixture until fully combined. Set this chocolate base aside.
  3. In a clean, chilled bowl, whip the cold heavy cream with the vanilla extract until stiff peaks form. Be careful not to over-whip.
  4. In a third, very clean bowl, beat the egg whites with a pinch of salt until stiff, glossy peaks form.
  5. Gently fold about one-third of the whipped cream into the chocolate base to lighten it. Then, gently fold in the remaining whipped cream until just combined, taking care not to deflate the air.
  6. Next, gently fold the beaten egg whites into the chocolate mixture in two additions. Use a spatula to cut down the middle and sweep up the sides, turning the bowl as you go, until no white streaks remain. Stop folding as soon as it is uniform to keep the mousse light.
  7. Divide the homemade chocolate mousse among 4 to 6 small serving dishes or ramekins.
  8. Cover the dishes and chill in the refrigerator for at least 4 hours, or until firm and set. This no bake dessert is best served cold.

Notes

  • For an extra decadent mousse, use high-quality bittersweet chocolate.
  • If you are concerned about using raw eggs, you can substitute the egg whites with 1/2 cup of additional whipped cream, reducing the heavy cream in step 2 to 1/2 cup. This creates a simpler, richer chocolate mousse without the airy lift from the whites.
  • Chill your mixing bowls and whisk attachments before whipping the cream and egg whites for best volume.
  • This recipe makes a great date night dessert when served in small portions.

Nutrition

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