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    Home » Recipes » the daniel plan

    Five Minute Chocolate Mousse

    Published: Dec 26, 2010 · Modified: Jun 8, 2022 by Sally Cameron · This post may contain affiliate links · 18 Comments

    Jump to Recipe Print Recipe

    Here’s a simple recipe I often use for catered parties, large and small.  It’s a great recipe for your “go-to” party file - my Five Minute Chocolate Mousse. Serve in stemmed glasses, ramekins or chocolate shells and add berries for color.

    Chocolate  mousse close up
    Chocolate mousse piped into chocolate cups with raspberry.

    Five Minute Chocolate Mousse

    With chilled heavy cream, high quality Dutch process cocoa powder, powdered sugar and vanilla, you can whip up a beautiful, creamy chocolate mousse in about 5 minutes. If you plan to serve it right away it will be a soft mousse.  If you refrigerate the mousse it will firm up a bit. It can even be made a day ahead to save time.

    To Serve - Pipe or Plop

    To serve, spoon or pipe the mousse into martini glasses, brandy snifters or stemmed wine glasses. For an over-the-top presentation, pipe the mousse into purchased chocolate shells.

    From bite-sized to small bowl sized, they make an elegant presentation. Garnish with berries, whipped cream and fresh mint for more flavor and color; a treat for the eye as well as the palate.

    Chocolate  mousse in stemmed glass.
    Chocolate mousse piped into a stemmed glass.

    Chocolate Shells as a Vessel

    You can purchase varying sizes of chocolate shells at many better grocery stores, online and sometimes at stores like Cost Plus World Market. I like the Dobla Dessert Shells which come in four bite-sized shapes. Bissinger’s is another chocolate maker that sells a fancy two-toned heart shaped shell in white and dark chocolate.

    How to Reduce the Sugar

    My recipes have changed over the years as my diet has become healthier. Powdered sugar is no longer even in my pantry. If you are concerned about sugar, try this with powdered monk fruit/erythritol blend or use liquid chocolate stevia (By Sweet Leaf) to sweeten.

    The powdered sugar will make it stiffer so your mousse might be a little softer in texture with the liquid stevia. You could also try half and half to cut down on the sugar.

    Chocolate mousse platter
    Chocolate mousse cups with raspberries.

    More Chocolate Recipes and Posts

    For a really incredible, no fail chocolate pudding recipe, see the Chocolate Pots de Creme recipe with dark chocolate, coconut milk, eggs and stevia. It's heavenly and people always love it. For another twist on mousse, try my white chocolate peppermint mousse recipe.

    📖 Recipe

    chocolate mousse | AFoodCentricLife.com

    Five Minute Chocolate Mousse

    Sally Cameron
    Chocolately and rich, this recipe will serve a crowd. You can easily cut it in half for smaller groups. To eliminate the sugar, try powdered monk fruit blend, or try the Chocolate Pots de Creme Recipe.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 0 mins
    Total Time 5 mins
    Course Dessert
    Cuisine American
    Servings 16 4 ounce servings
    Calories 344 kcal

    Equipment

    • Hand mixer or stand mixer for whipping cream

    Ingredients
      

    Chocolate Mousse

    • 3 pints cold heavy whipping cream 48 ounces
    • 1 cup unsweetened Dutch process cocoa powder
    • 1 cup powdered sugar or powdered monk fruit blend
    • 1-2 teaspoons pure vanilla extract

    Optional Garnishes

    • 8 ounces whipping cream whipped, for garnish
    • raspberries or strawberries for garnish
    • chocolate sprinkles for garnish, optional
    • mint leaves for garnish, optional

    Instructions
     

    • In a standing mixer fitted with the whip attachment, place cold heavy cream. On a piece of wax paper or parchment, sift the cocoa powder and powdered sugar together to eliminate any lumps. Using parchment as a funnel, pour the cocoa powder-sugar mix into the mixer.
    • On low speed, begin to mix the mousse. Start on low or you will be wearing the cocoa powder. Whip the cream until powder starts to incorporate, stopping occasionally to scrape down the sides. As the mousse starts to smooth out, add the vanilla and increase speed to high. Whip the mousse until stiff.
    • Place mousse in 18” disposable bags fitted with a wide star tip. Twist top and close with a rubber band. Refrigerate until serving time. When ready to serve, snip off point of piping bag and pipe into vessel of choice. Garnish with plain or sweetened whipped cream and berries.
    • Alternatively spoon the mousse into glasses, cups or ramekins to serve. 

    Notes

    To pipe the mousse, use an 18" disposable piping bags and wide star tips. 
    This quantity should nicely fill 16-4 ounce chocolate cups and enough bite sized chocolate cups for a big crowd as part of a dessert buffet.
     

    Nutrition

    Calories: 344kcalCarbohydrates: 13gProtein: 4gFat: 33gSaturated Fat: 21gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 25mgPotassium: 167mgFiber: 2gSugar: 10gVitamin A: 1304IUVitamin C: 1mgCalcium: 66mgIron: 1mg
    Tried this recipe?Let us know how it was!
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    Reader Interactions

    Comments

    1. Debra F Carroll says

      June 18, 2022 at 6:58 pm

      I would love to learn how to make a strawberry 🍓 mousse

      Reply
      • Sally Cameron says

        June 19, 2022 at 12:36 pm

        Hi Debra, that's a good idea. I have an idea on how to do a quick one but have not tried it. Guess I better and let you know. Fruit mousses are different than chocolate as chocolate gives it so much body. Thanks for the idea.

        Reply
    2. Abby says

      April 07, 2017 at 4:32 pm

      I made this myself today and my dad personality liked it. I didn't like it though but I guess some people like it personality. I was just looking for something a little more sweeter

      Reply
      • Sally Cameron says

        April 07, 2017 at 4:50 pm

        Hi Abby. You can certainly make it as sweet as you want. We personally don't like things overly sweet. We eat very little added sugar in our diet, so for us it is sweet enough. Because so many foods are overly sweetened these days and there is so much sugar in the Standard American Diet, some people's tastebuds prefer things really sweet. It's all personal taste.

        Reply
    3. Therese says

      November 06, 2015 at 6:54 pm

      Thank you Sally this will help me a lot.

      Reply
    4. Therese says

      November 05, 2015 at 9:14 pm

      Hello Sally,
      In your recipe you said we can use the drops I would like to know how many drops I could use in this recipe and could I use any flavor beside the chocolate drops? Thank you

      Reply
      • Sally Cameron says

        November 06, 2015 at 8:50 am

        Hi Therese. On flavors besides chocolate, you could try coconut, raspberry, mixed berry, orange. All would be good and pair well with chocolate. And you could play up the flavors with garnish, like coconut flakes, orange zest, add orange oil to the mix for more orange flavor. Hazelnut would be good, with chopped hazelnuts. Lots of possibilities! For how much, it will be up to your tastebuds. If you are making the full batch, start with a couple of full squirts from the dropper. I use Sweet Drops by Sweet Leaf. Add and taste. One more note - the powdered sugar gave this body. With no sugar it may be softer.

        Reply
    5. erica hudson says

      June 13, 2015 at 3:07 am

      Do u have to use powdered sugar?

      Reply
      • Sally Cameron says

        June 13, 2015 at 9:06 pm

        Hi Erica. In short, no. How my recipes have changed over the years since I began blogging. I don't even have powdered sugar in the house these days. I would make this now skipping the powdered sugar and using liquid chocolate stevia drops for sweetness (made by Sweet Leaf). For a really incredible, no fail chocolate pudding recipe, see the one I created in The Daniel Plan Cookbook with dark chocolate, coconut milk, eggs and stevia. It's heavenly and people always love it. I've added a link in the post to the cookbook on Amazon. That recipe is dairy-free as well as sugar-free.

        Reply
    6. Susan says

      July 25, 2014 at 7:10 pm

      Delightfully easy, delicious recipe! That being said, let me share my personal failure in making it, so others can learn from my mistake lol. This mousse came together so quick and easy- about 2 minutes for me- that I thought it couldn't be finished. So I made the mistake of trying to whip it the full 5 minutes, thinking it would end up fluffier. Nope! Separated into a curdled-looking mess of butter and whey. (Still yummy, but not fit for company) Completely my own fault.. The recipe is still delightful. Thank you!

      Reply
      • Sally says

        July 27, 2014 at 9:37 am

        Thanks for reporting back Susan. Yes, sometimes cream can whip faster. It really depends on the precent of butterfat in the cream and it can vary. Glad it ended up working out for you.

        Reply
    7. Nancy Kalal says

      May 24, 2014 at 6:34 am

      Can this mousse be made a day ahead and transported? thanks

      Reply
      • Sally says

        May 27, 2014 at 10:42 am

        Yes, Nancy it can. Hope you enjoy it. Please let us know!

        Reply
    8. genuine Seo says

      March 12, 2014 at 2:42 pm

      This is my first time pay a visit here and i am in fact happy to read everthing at single place.

      Reply
    9. Diana says

      February 18, 2014 at 2:20 pm

      Loved this! As easy as it seems on "paper". After making truffles had some heavy whipping cream and cocoa powder left over. Looking for a use for it before cream went bad - and this was a winner - my 3 year old son loves it!! 🙂

      Reply
    10. Peanut butter and chocolate says

      January 30, 2011 at 6:29 am

      I'm shocked by the ease of this recipe!

      i'm going to try this tonight with my kids.

      Thank you,
      Itai Matos (TFIM)

      Reply
    11. Wilma says

      December 28, 2010 at 5:49 pm

      To my friend Jaynette, this is S0 simple, believe even we could make it! It must be luscious, can't wait to try.

      Reply

    Trackbacks

    1. Tenderloin of Beef with Cognac Dijon Cream Sauce — A Food Centric Life says:
      11/14/2011 at 8:43 pm

      [...] Five minute chocolate mousse, on A Food Centric Life [...]

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