Homemade Chocolate Mousse with Cocoa Powder and Whipping Cream
This post may contain affiliate links that won’t change your price but will share some commission.
Fluffy and creamy my easy Homemade Chocolate Mousse with
When you want a cool refreshing dessert, this is the dessert for you.
A mousse can be sweet or savory. It is a soft food that incorporates air into the mixture so that the texture if light and cream. Mousse can range from light and fluffy to thick and creamy.
In this recipe simply add more whipped cream to make it airier and light.
If you don’t want to heat the house up by cooking a dessert in the oven, this recipe cooks in 5 to 7 minutes on the stovetop.
Furthermore, mousse is great for entertaining. It can be made a day ahead of time. It makes a beautiful and individual serving. And my version is economical since it uses cocoa instead of more expensive real chocolate.
Homemade Chocolate Mousse with Cocoa Powder and Whipping Cream
- It’s smooth, light, and creamy.
- This mouse is lightly chocolate flavored. If you prefer a stronger chocolate flavor, you may choose to add more
cocoa powder . A well, you can add less whipped cream for richer chocolate. - I drizzled over store-bought chocolate syrup and more whipped cream. Additionally, you may want to add toasted nuts, coconut, chocolate chips, chocolate-coated candies, or sprinkles to your mousse.
- To serve, try a pretty clear glass, martini glass, or small canning jar. Top with your favorite candies and serve.
While you’re here, check out some of my other delicious recipes
- Caramel Chocolate Mud Hen Bars
- Mexican style Pecan Chocolate Squares
- Chocolate Mousse Filled Strawberries
Homemade Chocolate Mousse with Cocoa Powder and Whipping Cream
Ingredients
- 1/4 cup unsweetened cocoa powder
- 1/4 cup all-purpose flour
- 1/3 cup granulated sugar
- 3 large egg yolks beaten
- 1 and 1/2 cup whole milk
- 1 teaspoon pure vanilla extract
- 2 tablespoon butter
- 1 cup heavy whipping cream
- 2 tablespoon powdered sugar (aka confectioners)
Instructions
- In a large saucepan at medium temperature, stir together sugar and egg yolks
- Stir in flour and cocoa powder
- Add milk and stir gently to combine
- Stir continually on medium-low heat until pudding becomes thick.
- Take off heat and stir in butter and vanilla.
- Stir until butter melts.
- Place lid on the pan and allow to cool completely.
- Make whipped cream. In the bowl of an electric mixer, add whipped cream.
- With the whisk attachment, beat until cream begins to get thick. Carefully add confectioners sugar.
- Beat until stiff peaks form.
- Fold whipped cream into cooled chocolate pudding.
- Refrigerate 1 hour to chill.
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
You can also find great recipes here or at Meal Plan Monday
This post contains affiliate links. If you click the link and make a purchase I will receive a small commission at no cost to you. Visit all my recommended products at Paula’s Picks on Amazon. Read my entire Privacy Policy here.
Should I keep in the pan until I pipe it in desert dishes?
You can do it either way, I usually go ahead and put it in my dishes.
Had egg yolks leftover from another recipe. Used to make chocolate cream pie. Perfect way to use up yolks. Much better than scrambled eggs.
scrambled eggs??
I made this, first time ever making mousse, packet crap nonwithstanding. Much more labour intensive than expected, but still delicious and rewarding.
I like your recipe but I’m confused why do you need flour?
I based this recipe off of my Granny’s old-fashioned chocolate pie> https://www.callmepmc.com/mamas-famous-from-scratch-chocolate-pudding-pie/
Flour is a thickener.
I substituted 2 tablespoons of corn starch for the flour. Worked just as well.
Mine came out watery… what did I do wrong??
Possibly undercooked it
Can this be used as a filling between cake layers?
It could be used on the outside or top, but I think it’s not thick enough to stay between layers without squishing out.
Oohh, that looks fantastic!
Can you please tell me how long it would last in the refrigerator? (If nobody eats it first of course) I am wondering how long ahead I can make it. Thank you so much.
It’s good 2 to 3 days in the fridge.
Just made this today! It’s heavenly and was really easy to make. Satisfies my pregnancy craving!
Chocolate Mousse look delicious. I will try it next week, love them <3
Hot DOG does this look delicious! The perfect light summer dessert that still satisfies all of my chocolate cravings. 🙂 Love!