Five Minute Chocolate Mousse

By Sally Cameron on December 26, 2010

Dessert, the daniel plan

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 |

Five Minute Chocolate Mousse: Simple Ingredients

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 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.

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.

chocolate mousse |
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5 from 1 vote

Five Minute Chocolate Mousse

Chocolately and rich, this recipe will serve a crowd. You can easily cut it in half for smaller groups. To eliminate the sugar, please see my updated note at the end of the recipe using chocolate stevia, or try the Chocolate Pots de Creme Recipe. 
Servings 16 4 ounces servings


  • 3 pints cold heavy whipping cream 48 ounces
  • 1 cup unsweetened Dutch process cocoa powder I use Penzeys which is 22% butterfat,
  • 1 cup powdered sugar or Sweet Leaf chocolate stevia drops
  • 1-2 teaspoons pure vanilla extract
  • 8 ounces whipping cream whipped, for garnish
  • raspberries or strawberries for garnish
  • chocolate sprinkles for garnish, optional
  • mint leaves for garnish, optional


  • 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 you can spoon the mousse into glasses, cups or ramekins to serve. 


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.
  1. Wilma - December 28th, 2010

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

  2. Peanut butter and chocolate - January 30th, 2011

    I’m shocked by the ease of this recipe!

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

    Thank you,
    Itai Matos (TFIM)

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

  4. Diana - February 18th, 2014

    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!! 🙂

  5. genuine Seo - March 12th, 2014

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

  6. Nancy Kalal - May 24th, 2014

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

  7. Sally - May 27th, 2014

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

  8. Susan - July 25th, 2014

    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!

  9. Sally - July 27th, 2014

    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.

  10. erica hudson - June 13th, 2015

    Do u have to use powdered sugar?

  11. Sally Cameron - June 13th, 2015

    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.

  12. Therese - November 5th, 2015

    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

  13. Sally Cameron - November 6th, 2015

    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.

  14. Therese - November 6th, 2015

    Thank you Sally this will help me a lot.

  15. Abby - April 7th, 2017

    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

  16. Sally Cameron - April 7th, 2017

    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.

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