chocolate mousse

My body wants to be in hibernation.

How do I know? Well, other than wanting to be home in my pajamas 24 hours a day watching British movies and reading Jane Austen novels, I’m craving loads of comforting foods. Mostly, thank heavens, this has been roasted vegetables and simple pastas, etc., but man alive, this week the dessert cravings really hit me.

I love this chocolate mousse. If you like chocolate pudding but want something elegant enough to serve guests, I recommend this. It’s simple enough that it’s no big deal to make but it’s absolutely delicious. It’s the perfect creamy consistency and has the perfect chocolatey taste.

I love this mousse plain, but this time I added a tiny bit of coconut extract. It’s also great with almond, or you could even do cherry.

If you’re trying to plan ahead, know that this does take a few hours to cool in the refrigerator. If you want to hurry the process along, you can place the bowl of mousse in a large bowl of ice water in the refrigerator. If time isn’t a concern for you, you can leave this in the fridge chilling overnight before whipping to serve.

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Chocolate Mousse

  • Yield: 4 1x


  • 2c cream, separated
  • 1 1/4c semi-sweet chocolate chips or chocolate cut into small pieces
  • 2 tsp corn syrup
  • 1/2tsp vanilla
  • 1/4tsp coconut, almond, or cherry extract (optional)


  1. In a double boiler, melt chocolate chips with 2/3c of the cream and the corn syrup. Once melted and smooth, stir in vanilla and flavored extract, if using. Stir in remaining 1 1/3c cream and stir to combine.
  2. Place in a glass or metal bowl and cover with plastic wrap. Refrigerate until completely chilled. When chilled, beat with electric mixer until whipped and light. Place in serving dishes or ramekins and serve when desired.

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