I started making this easy chocolate mousse recipe when I was 14 or so. It’s now (cough, ahem, mumble) years later, and I’m still doing it.
The original recipe came from Seventeen magazine. It was so easy that I made it for my friends (even hosted a party) and served it to my parents.
This is still remembered today as the infamous, “Jodi, you make dinner tonight episode:” all my favorites — fettucine alfredo and chocolate mousse. I’ve now learned to make much more complicated desserts (chocolate and otherwise), but this easy recipe is still a big favorite.
The recipe is so easy, a kid can make it. You don’t have to separate eggs, or follow lots of complicated instructions. There are only 5 ingredients: a chocolate bar, heavy cream, water, vanilla, and an egg.
If you can boil water, you can make this chocolate mousse. The only tools you need are a blender, a measuring cup, a measuring spoon, and a spatula.
This page (which was originally on Squidoo) has the original recipe, along with several delicious variations. Scroll down to find the one you want.
Easy Chocolate Mousse Substitutions and Variations
- Use a dark chocolate bar (like 70%) for an extra chocolate boost.
- Freeze the mousse. It comes out like chocolate fudge ice cream.
- Add raspberries or strawberries on top. If you freeze those too, they get even sweeter.
- Garnish with shaved chocolate or chocolate sprinkles.
- Serve layered in parfait glasses with whipped cream in-between.
- Make it with coffee instead of water.
- A splash of Kahlua or Amaretto might be fun too!
Get the Right Ingredients
Make your mousse extra special with Green & Black’s extra dark chocolate. It’s smooth, intense, and super-chocolatey. Use it in this recipe, or just eat one or two squares right out of the package. And, all that dark chocolate is actually good for you.
This vanilla from Nielsen-Massey is real vanilla. It costs more than standard vanilla because the plants are pollinated by hand. It takes 9 months for the beans to mature. After that, the beans must be immersed in an alcohol solution to eventually produce vanilla extract.
The fake stuff is cheaper. Want to know why? It’s because it’s made by soaking wood in alcohol. Who wants to eat wood?
Chocolate Dessert Cookbooks
Not just another chocolate cookbook. You’ll want to fall head, mouth, and taste buds first into this one. Who could resist recipes like Killer Chocolate Cheesecake, Molten Chocolate Cakes, and Crisp Chocolate Chip Cookies with Dried Cherries and Pistachios? Not me.
I think the name pretty much says it all! Recipes for Heart of Darkness Pudding, Outrageously Thick Spanish Hot Chocolate with Churros (oh my, churros!!), and Dark Chocolate Soup.
More Chocolate Dessert Recipes