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For a rich, decadent, and ultra-chocolatey dessert, you can’t beat a delicious Dark Chocolate Mousse.
Creamy yet light, this version is made in one bowl and requires no chilling, so it’s ready to eat right away. Yay!
With only five ingredients. and made entirely without egg, this easy dessert is the perfect way to round off everyday dinners and special occasions, like Valentine’s Day, Christmas, and even New Year’s.
Top it with a dollop of whipped cream and fresh berries, or add chopped chocolate biscuits for crunch. You can even serve the mousse as a dip with a variety of colorful fruits. It’s sure to become a family favorite!
❤️ Why You’ll Love Dark Chocolate Mousse
- This recipe doesn’t use eggs, so it’s allergy-friendly, and there’s no need to worry about raw eggs.
- You only need one bowl.
- Silky-smooth mousse with five ingredients.
Dark Chocolate Mousse Ingredients
Please be sure to scroll down to the recipe card below for the complete details!
- Dark chocolate: Choose a dark chocolate with 55%-70% cocoa solids. Skip the chocolate melts and chocolate chips.
- Maple syrup: You may need to add more, so adjust to your taste based on how sweet your chocolate is.
- Heavy cream: Needs to be cold for the best result. Be sure to only whip to soft peaks.
- Vanilla paste: Brings out the chocolate flavor.
- Mascarpone: I use full-fat, but use whatever you prefer.
How to Make Dark Chocolate Mousse
- Whip mascarpone and vanilla paste for 60 seconds.
- Top with the heavy cream and whip till soft peaks form.
- Add the maple syrup.
- Melt the dark chocolate (save some for the garnish), allow it to cool, and fold it into the cream.
- Divide into glasses, then top with whipped cream and a chocolate garnish.
Possible Variations
- Dark chocolate: Swap for milk or white chocolate. You can use flavored chocolates too: mint, orange, espresso, etc.
- Whipped cream topping: Ice cream, Nutella, melted chocolate, or try crushed cookies or nuts for crunch.
- Mascarpone and heavy cream: No real swap here.
- Vanilla paste: Swap for vanilla sugar or a scraped vanilla pod. Or omit.
- Maple syrup: Use cane sugar, brown sugar, agave syrup, honey, or golden syrup.
- Presentation: Skip the glasses and serve the mousse in a large bowl. Enjoy it with plenty of berries and whipped cream. You can even serve it as a dip!
How to Store Leftovers
Keep leftovers in an airtight container and store it in the fridge for 2 days.
Recipe Tip
If you are short on time, skip the chocolate flowers and top the mousse with shaved chocolate, cocoa nibs, or fruit compote.
FAQs
Add a splash of heavy cream until the mousse is creamier.
Add cane sugar or maple syrup until it’s sweetened to your liking.
Absolutely! You can make the mousse the day before and divide it into glasses or bowls. Keep them covered and chilled in the fridge. Decorate with the chocolate garnish just before serving.
More Desserts
Dark Chocolate Mousse
Ingredients
- 125 grams mascarpone
- 1 teaspoon vanilla paste
- 250 ml heavy cream
- 2 tablespoons maple syrup
- 150 grams dark chocolate
Garnish
- 75 ml heavy cream
- 50 grams dark chocolate
Instructions
- Whip the mascarpone and vanilla paste in a medium-sized bowl for 60 seconds (I use a hand mixer).
- Add the heavy cream and whip only until soft peaks form.
- Fold in the maple syrup.
- Melt the dark chocolate.
- Add 50 grams of the melted dark chocolate to a piping bag, and let the remaining chocolate cool until lukewarm.
- Trace the outline of the serving glasses on parchment paper (turn the paper over).
- Pipe a dark chocolate flower on top of the outline, making sure it is wider than the glass.
- Repeat, and allow the flowers to set.
- Fold the cooled 150 grams of dark chocolate into the mascarpone cream.
- Whip the heavy cream for the topping.
- Divide the mousse into serving glasses, and top with whipped cream and chocolate flowers.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
