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 mousse 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, with instructions on how to make your mousse. There are also several delicious variations, like chocolate mousse made with cocoa powder, chocolate mousse without eggs, and chocolate mousse without cream. 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!
Ingredients to Make Easy Chocolate Mousse
Extra Dark Chocolate Makes Your Mousse Even Better
Make your mousse extra special with Green & Black’s extra dark chocolate. It’s smooth, intense, and super-chocolatey. Use it in mousse, or just eat one or two squares right out of the package. And, all that dark chocolate is actually good for you.
Use Real Vanilla, It Makes a Difference
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?
More Chocolate Mousse Recipes
Chocolate Mousse with Cocoa Powder
- Cooks.com chocolate mousse with cocoa powder
Out of chocolate? Use cocoa powder and gelatin instead.
- Hershey’s mousse with cocoa powder
A chocolate mousse recipe from Hershey’s.
- TLC’s chocolate mousse recipe
Chocolate mousse with gelatin and cocoa powder
- Double Dip of Chocolate Pudding from the NY Times
This pudding gets its chocolate punch from both Droste Cocoa) cocoa powder and Scharffen Berger Semi-Sweet Chocolate”semisweet chocolate. Scroll down to find the recipe (don’t be fooled by the barbecue sauce at the top of the page).
Chocolate Mousse Without Eggs
- Chocolate Mousse from Alton Brown
No eggs, but it does have rum (or you could use orange liqueur).
- Raspberry Chocolate Mousse
No eggs, and a quick start from packaged pudding.
- Raspberry White Chocolate Mousse from All Recipes
Raspberries, white chocolate, and no eggs
Chocolate Mousse Without Cream
- Perfect Chocolate Mousse Without Cream
This recipe was originally published by Julia Child. Use the freshest eggs you can find and high-quality chocolate.
- Chocolate Mousse with Rum
Just three simple ingredients.
- Belgian Chocolate Mousse
Five ingredient mousse (with rum and coffee).
Extra-Dark Chocolate Mousse
- Bittersweet Chocolate Mousse from Epicurious
This mousse is thick, rich, and positively decadent!
- Extra-Dark Chocolate Mousse from Simply Recipes
Super rich and dark, with espresso for an added kick.
- Dark Chocolate Mousse from Bobby Flay
This recipe is best with really good chocolate (don’t skimp!).
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.
- Chocolate Mousse from Alton Brown
More Dessert Recipes