No bake Deepest Chocolate Mousse

No bake Deepest Chocolate Mousse

This easy chocolate mousse recipe whips up in just 15 minutes! So airy & light, with a rich, deep chocolate flavor. Fancy, yet so quick & simple!


The word “mousse” is French for foam, and that’s a pretty good way to describe this dessert!

It’s airy and light as a cloud, with tons of little bubbles and a texture that just melts on the tongue.

The chocolate flavor is rich and intense, which is such an interesting contrast with the frothy, light texture.

One spoonful and you’ll be hooked!

This dessert is perfect for any special occasion. Especially if you want to create a romantic mood.

But it’s so easy to make, you could easily serve it whenever!


To make this simple recipe, start with chocolate chips, water, cocoa powder (I prefer regular over Dutch-processed), sugar, and a little bit of salt.


For what you see here, I used semi-sweet chocolate chips. The flavor is very deep and intense. If you like a lighter, sweeter taste, you could substitute with the same amount of milk chocolate or white chocolate.

Melt these ingredients together, in the microwave or over a double boiler. Then stir them together until smooth, and set aside.

Next you’re going to whip up the cream.

You’ll need to use heavy whipping cream for this. Sometimes it’s called “heavy cream,” sometimes it’s called “whipping cream.”

Light cream, half and half, or table cream will not work for this recipe. You need the higher fat content in order for it to whip up nice and stiff.

Once your whipped cream can hold stiff peaks, add it to the chocolate mixture and fold it together until it’s well-blended.

You’re also going to fold in a little vanilla extract to bring out the flavors.

Transfer the mousse to individual serving dishes. I love these simple dessert glasses.

Top the mousse with a dollop of sweetened whipped cream.

This is totally optional, but I really like how the sweetness contrasts with the deep, dark chocolate flavor.

Plus it looks really pretty!

The final flourish is a dusting of cocoa powder.



This dessert is perfect served just as-is, in some pretty glasses, eaten with a spoon.

But it can also be used as a filling in cakes or pies, or even as a frosting.

So long as you whip your cream nice and stiff, it will pipe well. And as the chocolate cools it will firm up even more.

If you’re worried your chocolate mousse is not thick enough, rest assured that as it chills it will set up quite a bit.

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