5-Minute Whipped Chocolate Mousse
Everyone needs a 5-Minute Whipped Chocolate Mousse in their dessert repertoire! Quick, rich, and delicious, it’s perfect for last-minute company!
When my friend, Alyssa, founder of the Everyday Maven blog, asked me to review her new cookbook, I jumped at the chance. The “I Don’t Want to Cook Book” is being released today, July 12! These low-prep recipes are what we’ve ALL been waiting for.
Why You’ll Love
- This easy mousse recipe is ready in only FIVE minutes!
- It’s CHOCOLATE!
- Plus, it only has four ingredients. And no raw eggs.
- Good quality unsweetened cocoa powder -Sift before using. This is not the same as a hot cocoa mix with added sugar. I used Ghirardelli brand.
- Heavy whipping cream – It should have 36% butterfat.
- Powdered or Confectioner’s Sugar – Sift before using for the smoothest mousse.
- Real Vanilla Extract – Never use imitation vanilla. Make sure to look at the label before purchasing.
- With minimal ingredients, make sure they’re all of high quality.
- Use real vanilla extract, never artificially flavored.
- PRO-Tip: Whip the cream in a chilled bowl. This helps to stabilize the whipped cream.
- Don’t overwhip the cream or it will get lumpy. This can be reversed by incorporating more heavy cream and mixing until smooth.
- Sift your powdered sugar and cocoa powder for the smoothest mousse.
- Garnish with fresh berries, chocolate curls, and/or a small dollop or swirl of whipped cream, especially if serving to company.
- PRO-Tip: If you want a more intense chocolate flavor, increase the cocoa powder to 4 tablespoons and decrease the powdered sugar to ¼ cup.
- The mousse can be divvied up into 4 dessert bowls or dishes. Smooth the tops with an offset spatula if desired. Or spread the mousse into a small serving dish.
- You can make this mousse the day before you plan to serve it.
- Store leftovers, covered, in the refrigerator for up to 3 days.
How to Make
- Chill your bowl.
- Whip cream and vanilla
- Add sifted cocoa powder and powdered sugar
- Whip until fluffy.
- Scrape into a serving dish, bowl, or individual dishes and smooth the top with an offset spatula.
- Garnish if desired.
The Cookbook: The “I Don’t Want to Cook” Book
You’ll find all sorts of easy, fast, and healthy recipes that will streamline your meal planning without sacrificing flavor. Alyssa shares 100 recipes including No-Chop Spinach and Feta Omelet, Shrimp and Avocado Salad with Sweet Corn, No-Chop Mediterranean Salad, and Dump and Bake Peanut Butter Cookies. If you’re wanting to simplify your meal planning, you’ll love this cookbook.
Besides all the delicious, speedy recipes, this cookbook contains:
- The Top 3 Secrets that will Always Save You Time
- Time Saving Prep Tips
- Easy Substitutes
- How to Defrost Quickly and Safely
- A List of Pantry Staples
- Plus, a Sample Shopping List
Alyssa’s cookbook can be found in bookstores and on Amazon starting today! Details can be found on the Simon and Schuster website. And don’t forget to check out all her other “whole food recipes in half the time” at EverydayMaven.com.
Frequently Asked Questions
The term “mousse” comes from a French word meaning froth or foam. It’s a rich, airy dish that incorporates whipped cream or egg whites to lighten the texture plus a puree or melted chocolate for flavor. A mousse can be sweet or savory.
The base gives it flavor, the aerator provides lightness, the sweetener adds sweetness, and a thickener like gelatin or agar agar may be added if needed.
This extremely simple chocolate mousse is made with only heavy whipping cream, unsweetened cocoa powder, powdered sugar, and vanilla extract. Other versions may contain egg whites, egg yolks, purees, fruit curds, and/or chocolate.
Pudding is a cooked, custard-like dessert that thickens when cooked due to the addition of cornstarch or egg yolks. Mousse is uncooked and lightened with whipped cream or whipped egg whites.
You May Also Like:
- White Chocolate Mousse
- French Chocolate Mousse
- Blender Chocolate Mousse
- Chocolate Truffle Mousse
- French Chantilly Cream – Perfect topping for this mousse!
- More of my Homemade Chocolate Recipes
- 1 cup heavy whipping cream
- ½ teaspoon pure vanilla extract
- 3 tablespoons unsweetened cocoa powder, sifted
- ⅓ cup powdered sugar, sifted
- Chill a large Pyrex, stainless steel bowl, or bowl of your stand mixer for 15 minutes.
- Add cream and vanilla to chilled bowl. Mix on medium speed for 2 minutes.
- Add cocoa powder and powdered sugar, and whip 3 more minutes until fluffy and soft peaks start to form.
- Cover and chill for up to 3 days until ready to serve.
Note: Without eggs, the mouth feel of this mousse will be more like whipped cream than a traditional mousse.
Recipe shared with permission from The "I Don't Want to Cook" Book, by Alyssa Brantley.
Amount Per Serving: Calories: 255Total Fat: 22gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 67mgSodium: 16mgCarbohydrates: 13gFiber: 1gSugar: 11gProtein: 2g
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