The 20 simple and delicious chocolate mousse recipes

Chocolate mousse is considered one of the most classic and preferred by people of all ages, as it can be made both in its basic version, with few ingredients, and in more incremented and different versions, or even healthy, nutritious and light , perfect for those who are on diets or avoiding calorie sweets.

In addition, the chocolate mousse is creamy, tasty and super practical to make at dinners or special occasions, especially if you don’t have much time to waste in the kitchen, as it is ready in a few minutes and doesn’t require a lot of work.

Simple and delicious chocolate mousse recipes:

1. Velvety chocolate mousse:

The result of this mousse, in addition to being velvety, is a not too sweet dessert. That’s because among its ingredients are dark chocolate and coffee. A good choice for those who love the combination of the two flavors.

Ingredients:

• 170g of semisweet chocolate;
• 3 eggs ;
• 3/4 cup confectioners’ sugar (non-starch preferred)
• 1/4 cup of very strong coffee (you can substitute 1 tablespoon of instant coffee powder)
• 2 tablespoons of Cointreau (also good with Amaretto or Limoncello);
• 3/4 cup of extra virgin olive oil;

Preparation mode:

• Melt the chocolate in a bain-marie. Let it cool.
• Beat the yolks with the icing sugar in a bowl until light and fluffy. Add the coffee and the liqueur, beat again.
• Add the melted chocolate and olive oil, mix well. In another bowl, beat the egg whites with a pinch of salt.
• Gently fold the egg whites into the chocolate. Leave in the fridge until firm.

2. Quick and easy chocolate mousse:

The recipe only takes 3 ingredients and the preparation is quick, resulting in a delight without much practice and time spent in the kitchen.

Ingredients:

• 300g semisweet chocolate (approximately 2 bars, depending on the brand);
• 300g of cream ( 1 can);
• 300g of condensed milk (1 can);

Preparation mode:

Break the chocolate into pieces and melt in the microwave – 30 seconds on high power and stir, another 30 seconds and stir, and so on until completely melted.

Mix the whey-free cream with the melted chocolate.

Add the condensed milk to the chocolate and cream mixture if you want less sweet, do not add all the condensed milk.
Mix well and let it chill for at least an hour.

It is important to mix the cream with the chocolate first, as it is easier to stir and the chocolate does not harden.
If you’re in a hurry, it’s possible to serve it without being chilled – great for a colder day.

3. Consistent chocolate mousse:

Taking corn starch as one of its ingredients, the result is a very consistent mousse, with a texture similar to that of brigadeiro.

Ingredients:

• 1 can of condensed milk ;
• 1 can of cream with the whey;
• 1 can of cow ‘s milk;
• 4 excited;
• 4 tablespoons of cornstarch;
• 4 tablespoons of chocolate milk;
• 4 tablespoons of sugar;
• 1 tablespoon of butter;

Preparation method:

• 1- Separate the whites and yolks and put the yolks in a pan. You will not use the whites.
• 2- Add to the pan all the other ingredients and take it to the low/medium fire to cook until it thickens. Stir non-stop. It should give a porridge-like point, see in the movie.
• 3- Then, pass the mousse through a sieve and immediately put it in pots or cups, as you prefer. Let it cool to room temperature and you’re done!

4. Aerated chocolate mousse:

The secret to a well-aerated mousse that melts in your mouth is the beaten egg yolks. The mousse also contains cognac in its recipe, making it ideal for adults.

Ingredients:

• 100ml of MILK
• 1/3 cup SUGAR + 1/3 cup SUGAR
• 3 EXCITED
• 250g de CHOCOLATE 60%
• 1 teaspoon COGNAC, RUM or CACHAÇA
• 200g FRESH MILK CREAM

Preparation mode:

• Bring the milk to a boil in a saucepan along with 1/3 cup of sugar.
• Meanwhile, beat the yolks with 1/3 cup of sugar until pale and fluffy.
• Pour some of the hot milk into the yolk mixture, mixing well, to temper them. Finish adding the milk, mix and return the cream to the pan, stirring constantly over medium heat.
• The cream will be ready when it reaches the nape point, which can be identified by running your finger along the back of the spoon and the cream forms a corridor in which the mixture does not completely cover the spoon again.
• Melt the chocolate and mix with the cream of yolks. Add the distilled beverage of your choice (optional) and mix well.
• Whip the fresh cream to whipped cream and add 1/3 of it to the chocolate cream, mixing vigorously. Then add the rest of the whipped cream very gently so the mousse does not lose air.
• Serve the mousse in a nice bowl or in small glasses and refrigerate until well chilled. Enjoy every spoonful!

5. Chocolate mousse with marshmallows:

Airy and creamy, this is the texture of this mousse. The texture is guaranteed by the marshmallow, the special ingredient in this recipe.

Ingredients:

• 150g of mini marshmallows (if you can’t find the mini, it’s ok. The important thing is to get the measure right!)
• 50g butter;
• 250g of semisweet chocolate;
• 60ml of water;
• 250ml fresh cream ;

6. French chocolate mousse:

You don’t have to go far to eat a real French mousse. Just follow the steps in this recipe to have a little piece of France in your kitchen.

Ingredients:

• 250g or 2 cups of dark chocolate with about 64% chopped cocoa;
• 100g or almost 1/2 cup of salted butter;
• 4 large egg yolks ;
• 6 large egg whites ;
• 40g or almost 1/4 cup or 3 heaping tablespoons of refined sugar;

How to make:

• Chop the chocolate into pieces of approximately 1 cm. Place them in a thick stainless steel bowl. Cut the butter into cubes and reserve it.
• Take the chocolate to the bain-marie and add the butter when the chocolate is 70% melted. Gently mix with a silicone spatula every now and then. Remove from heat once the mixture has melted.
• Wait one to two minutes to incorporate the yolks gently with a silicone spatula.
• Whisk the egg whites, incorporating the sugar gradually and in “rain”, starting when the whites are starting to get firm.
• Using a silicone spatula, gently fold 1/3 of the egg whites into the chocolate mixture. Now do the opposite: pour the chocolate mixture with 1/3 of the whites over the rest of the snow whites. Gently mix.
• Leave the mousse in a covered bowl in the fridge for 12 hours before serving.
• The mousse is firm, with a perfect texture, not too sweet and well concentrated in chocolate.

7. Dark chocolate mousse:

With only 3 ingredients in its recipe, this mousse is a super simple delight to make. You can substitute dark chocolate for milk if you prefer.

Ingredients:

• 1 can of sour cream with whey
• 4 tablespoons of powdered chocolate
• 1/2 bar semisweet chocolate (equivalent to 85g)

Preparation mode:

• 1- Place all the ingredients in a pan over low heat. When the chocolate bar is completely melted, stir non-stop for 5 minutes. The mousse cannot boil, so it must be done over low heat.
• 2- After 5 minutes stirring, place the mousse in bowls, cover with cling film and leave in the fridge for 2 hours before serving. Delight.

8. Chocolate Mousse with Dulce de Leche:

At first it may seem that this is a very sweet recipe, but the author of the recipe assures you that it is not. The dulce de leche used is made from the cooking of condensed milk and the firmer the dulce de leche , the firmer the consistency of the mousse.

Ingredients:

• 2 cans of dulce de leche (can be made in the pressure cooker, it is more delicious);
• 2 cans of sour cream ;
• 2 beaten egg whites;
• 1 packet of unflavored dissolved gelatin;
• 1 cup (tea) semisweet chocolate powder (can be 70% cocoa);

Preparation mode:

• Pour all the ingredients into the blender and, lastly, the whites and the dissolved gelatin.
• Wait about 3 minutes and pour into a pyrex and take it to the fridge for 1 hour.
• Then you can garnish with milk chocolate shavings or something of your choice.

9. Chocolate and jabuticaba mousse:

A very unusual and daring mix. The chocolate mousse is served together with a jabuticaba syrup, worth a try.

Ingredients:

• 500gr semisweet chocolate.
• 500ml of fresh cream .
• 12 eggs
• 50gr of refined sugar.
• 30gr unsalted butter.
• 1 pinch of fine salt.
• Chocolate shavings for decoration.
• Jabuticaba syrup
• 1 kg of fresh jabuticaba
• 500ml of filtered water
• 160g granulated sugar
• 30ml of squeezed lemon

Preparation mode:

• Melt the chocolate in a bain-marie with the butter without getting too hot.
• Separate the whites from the egg yolks . Put the egg whites in the fridge.
• Whisk the yolks with the sugar until light and foamy and set aside.
• Whip the fresh cream into whipped cream and set aside .
• Add a pinch of salt to the egg whites and beat with a mixer until stiff peaks form.
• Add the beaten egg yolks to the melted chocolate and with a spoon like crusty bread, stir carefully until smooth.
• Then mix in the same way the whipped cream and finally the beaten egg whites, always mixing very carefully from bottom to top, so as not to lose the air bubbles, leaving the mixture very homogeneous.
• Cover with plastic wrap and let freeze for 8 hours.
• Serve chilled, wherever you wish with the jabuticaba syrup on top, cover with the chocolate shavings and garnish with a basil or mint bud.

10. Chocolate mousse with raspberry:

Chocolate goes well with red fruits and in this case, in the absence of raspberry, we can also use strawberry. The fruits help break up the sweetness of the mousse a little, ideal for a sour touch in the recipe.

Ingredients:

• 200g melted dark chocolate
• 200g of raspberry pulp
• 20g of sugar
• 200g fresh cream
• Hot
• 100g of raspberry pulp
• 65g of sugar

Preparation mode:

• Boil the raspberry pulp with the sugar;
• Pour this mixture over the chocolate and mix well;
• Incorporate the cream into the chocolate mixture;
• Put it to freeze;
• Hot;
• Boil the raspberry pulp with the sugar;
• Serve with the mousse;

11. Chocolate mousse with apricot and a touch of whiskey:

A sophisticated recipe with a very different flavor, ideal when the desire is to consume a chocolate mousse that is out of the ordinary. The result is a very creamy mousse.

Ingredients:

• 15 grams (1 tablespoon + 2 teaspoons) of CRYSTAL SUGAR;
• 30 grams of CRYSTAL SUGAR;
• 30 grams of GEMS;
• 55 ml of MILK ;
• 60 grams of HALF BITTER CHOCOLATE 58%;
• 50 grams of APRICOTS, hydrated in hot water for at least 2 hours, then drained and then processed into a puree;
• 7ml the JACK DANIEL’S;
• 2 grams (1/2 sheet) of LEAF GELATIN;
• 100 grams of FRESH MILK CREAM;

Preparation mode:

• Put the milk in a pan with the 15 grams of sugar.
• In a bowl, place the 30 grams of sugar and the yolks. Beat well with fouet.
• Bring the milk to a boil and, as soon as it boils, pour it over the yolk mixture and stir well.
• Strain back into the pan and cook over low heat, stirring constantly, until it reaches 82˚C (napé point).
• Reserve this cream in a bowl and let it cool. (The ideal temperature would be 50˚C).
• Hydrate the gelatin in ice water.
• Drain the water and add the hydrated gelatin to the previous mixture when it is lukewarm or at a temperature of 50˚C.
• Add the melted chocolate and apricot puree.
• Wait for the temperature to drop to 30˚C and add the whiskey.
• Beat the cream until the point of whipped cream and add 1/3 of it to the dough, mixing well, and then add the other 2/3, incorporating gently.
• Place in jars or cups and refrigerate for at least 2 hours.
• Serve cold.

12. Chocolate mousse with golden hazelnuts:

The special touch of this recipe is in the caramelized hazelnuts. In addition to tips for the recipe, the author also gives tips on pairing beers with dessert.

Ingredients:

• 200 g of semisweet chocolate;
• 100 g de manteiga;
• 4 eggs (separate the yolks from the whites);
• 4 tablespoons of sugar;
• 1/3 cup (tea) of cold coffee;
• 1/2 tablespoon of cognac;
• Ingredients for hazelnuts: 100 g of hazelnuts;
• 15 g of sugar;
• 20 ml of water;
• 1/2 tablespoon of honey;

Way of doing:

• Heat a pan with a little water to make the bain-marie.
• Chop the chocolate, and place it in a smaller pan, add the butter and coffee. Take the pan to the bain-marie and stir until the ingredients melt. Turn off the heat and set aside.
• Place the egg yolks and sugar in the bowl of an electric mixer and beat until creamy. Add the chocolate cream and beat well, add the cognac and beat some more and set aside.
• Place the egg whites in a completely dry mixing bowl, beat the egg whites until they are very stiff.
• Now add 1/3 of the whites to the mixture of yolks and chocolate and stir well, then add the rest of the whites and stir gently, from bottom to top so that the mousse is light and airy.
• Transfer the mousse to bowls or a platter and refrigerate for at least 6 hours.
• For the hazelnuts Preheat the oven to 200ºC, place the hazelnuts in a mold and bake for 8 minutes.
• Put the sugar, water and honey in a pan, bring to a boil and turn off the heat once the sugar is dissolved. Add the hazelnuts and mix well.
• Transfer the hazelnuts to a greased shape with oil and bake for 12 minutes in a preheated oven at 180ºC until lightly golden.
• Remove from the oven let it cool, release the hazelnuts that are stuck together.
• When serving, decorate your dessert with hazelnuts.

13. Chocolate Mousse with Caramel:

The tip for this recipe is in the way the sugar will be incorporated, in the form of caramel. To accompany, the author also indicates a delicious recipe for lemon biscuit.

Ingredients:

• 1 bar of semisweet chocolate;
• 6 eggs ;
• 100 g sugar;
• 60 g de manteiga;
• 1 pinch of fleur de sel;
• 100 ml of fresh cream ;

Preparation mode:

• Separate the whites from the yolks, then beat the egg whites until stiff and refrigerate. Caramelize the sugar and salt in a pan over low heat. In another pan, bring the cream to a boil and add to the caramelized sugar. Stir continuously without letting it boil again.
• Add the butter, let it melt and remove from the heat. Melt the chocolate in a bain-marie or microwave in 30 second intervals. Then add the egg yolks and salted caramel. Then, incorporate the egg whites with the help of a spatula. Pour the mousse into individual containers.
• Leave in the fridge for a few hours before enjoying.

14. Light chocolate mousse:

It is possible to eat a delicious chocolate mousse without leaving the diet. The cream is replaced by skim milk and the milk chocolate by bitter and cocoa powder.

Ingredients:

• 250 ml of whole milk ;
• 1 box of light cream ;
• 6 tablespoons of cocoa powder;
• 1 packet of unflavored powdered gelatin;
• 1/2 cup of water;
• Sweetener to taste;

Preparation mode:

• Place the milk in the freezer and leave until a crystallized layer forms on top;
• Hydrate the gelatin in the water and take it to the microwave or fire long enough to make it liquid, do not exceed the time as it can lose properties;
• Remove the milk from the freezer and beat the mixer on high speed until it is aerated (doubled the volume);
• Gradually add the ice cream and cocoa powder;
• Add the sweetener to taste (each sweetener has a different sweet power);
• Finally, add the melted gelatin little by little, very close to the beater so that it does not harden before incorporating it into the mousse;
• Pour into glasses and place in the fridge;
• Decorate with shavings of diet chocolate;

15. Chocolate mousse with tofu:

Anyone who uses lactose-restricting diets can rejoice with this vegan mousse recipe. Just mix all the ingredients in a blender and refrigerate.

Ingredients:

• 1 and 1/2 cup (tea) of soft TOFU (soft) cut into cubes;
• 1/4 cup (tea) of filtered WATER;
• 2 teaspoons of VANILLA ESSENCE;
• 1 and 1/2 cup (tea) of HALF BITTER CHOCOLATE without lactose, chopped about 200g;
• 3 tablespoons of DEMERARA SUGAR (or crystal);
• 2 tablespoons of CORN GLUCOSE (syrup);

Preparation mode:

• First, melt the chocolate, either in a bain-marie or in the microwave.
• Cut the tofu into cubes to make it easier to beat.
• In a blender, place the water, vanilla essence, glucose, sugar (if you prefer less sweet, just add 2 spoons, and if you feel the need to add the third spoon), add the tofu and the melted chocolate. If you like, add cinnamon to taste.
• Whisk everything until uniform. If necessary, help with a spoon, because the mixture is a little pasty and thick.
• Distribute this cream in small bowls and refrigerate for at least 4 hours.
• Throw in chocolate shavings or sprinkles to decorate. Is ready!

16. Nourishing chocolate mousse:

In addition to dessert, chocolate mousse can also be a nutritious and functional meal. For this recipe, the special ingredient is avocado, a fruit rich in healthy fats.

Ingredients:

• 1 ripe avocado;
• 3 tablespoons of cocoa powder;
• 1/3 cup of sweetener of your choice agave, cane molasses or sugar;
• 1/2 cup plant-based milk (optional)

Preparation mode:

• Blend all ingredients in a blender and, if necessary, add vegetable milk to help blend.
• When creamy, pour into bowls and garnish with nuts or fruit. Place in the fridge and serve chilled.

17. Chocolate mousse with avocado:

The base used in this recipe is also avocado. Just mix all the ingredients and consume. To make it even tastier, you can eat it with fruits or nuts.

Ingredients:

• 1 cup ripe avocado (about 1/2 large avocado or 2 avocados)
• 1 medium banana , cut into slices;
• 5 teaspoons of cocoa powder (or more, if you prefer);
• Cane molasses to taste to sweeten (I used 1 tablespoon);
• Vanilla essence or cinnamon to taste (optional);

Preparation mode:

• Cut a small dwarf banana into slices and take it to freeze for at least 4 hours, until the slices are very hard.
• In a blender, place the coarsely chopped avocado, the frozen banana slices , the cocoa powder and sweeten to taste, I added a spoonful of molasses.
• Whisk until smooth and you’re done.

18. Vegan chocolate mousse:

In addition to being vegan, this recipe is nutritious and functional;

Ingredients:

• 100ml of cold water from the chickpea preserve (aquafaba) from the box or can (1/3 of a tea cup);
• 1/2 teaspoon of vanilla essence;
• 1 teaspoon of lemon juice;
• 10g of sugar;
• 140 g of melted semisweet chocolate (1 cup of tea);

Preparation mode:

• In a mixer, place 100 ml of chilled aquafaba and beat until foamy (+/- 3 minutes).
• Then add ½ teaspoon of vanilla essence, 1 teaspoon of lemon juice and 10 g of sugar and beat until very solid peaks (+/- 10 minutes). OBS.: The longer you beat, the longer the mousse remains firm.
• After, turn off the mixer, place a third of the aquafaba in snow in a large bowl, pour – in wire – 140 g of melted semisweet chocolate, mixing well with a wire whisk.
• Soon after, add the rest of the aquafaba in snow, little by little, mixing gently, with the help of a spatula.
• Place the mousse in individual bowls and refrigerate for at least 3 hours before serving. When serving, decorate with chocolate shavings, mint and berries.

19. Chocolate mousse with green banana biomass and coconut milk:

Ideal for those on diets with restricted animal milk or for those looking for a light dessert. It is also possible to freeze the mousse to obtain an ice cream.

Ingredients:

• 1 cup of melted chocolate I use 70% cocoa and lactose free, of course (I like the nugali), or use an 80g bar which is the one we usually find to buy
• 1 cup of green banana biomass if you use an 80g chocolate bar use 2 full cols of biomass
• 2 cabbage of coconut milk soup

Preparation mode:

• Melt the chocolate in a bain-marie or in the microwave, add the coconut milk and mix until incorporated. Add the biomass and mix well, it will be aerated, if you want it creamier add more coconut milk.
• Is ready! Easier impossible right?! If you want mousse put it in the fridge, ice cream put it in the freezer and put the fondue in the fire or microwave for another minute to get warm.

20. Chocolate mousse with green banana biomass and brown sugar:

To prepare this mousse, just take all the ingredients to cook on low heat and then take it to freeze. A practical, quick and nutritious dessert.

Ingredients:

• 1 cup of green banana biomass ;
• ½ cup plant-based milk (coconut, almonds, etc.) or skim milk;
• ¼ cup chopped 70% or 80% cocoa chocolate or;
• 2 tablespoons of cocoa powder + ¼ cup of cane molasses or coconut sugar;
• 1 pinch of sea salt or pink salt;
• 5 drops of organic vanilla extract (optional);

Preparation mode:

• Blend the biomass, milk and salt in a blender.
• Place in a pan, add the chopped chocolate and stir until melted and well incorporated.
• Divide into individual bowls and leave in the fridge for at least 2 hours.

If using cocoa powder + molasses or coconut sugar:

• Blend all the ingredients in the blender until obtaining a smooth and homogeneous cream.
• Divide into individual bowls and leave in the fridge for at least 2 hours.