My 4-Ingredient Mousse Tastes Fancy, But It’s So Easy

This easy and delicious 4-ingredient chocolate mousse has a delightful caffeine kick. It’s the dessert I “whip up” (ha!) when company is coming over and I want to make something quick and satisfying. I usually have all of the ingredients for this recipe on hand in my pantry and fridge, so there’s no special trip to the store needed for a dessert that still feels fancy.

This recipe is very versatile because you can use almost any chocolate you have available. However sweet you like your chocolate desserts determines what kind of chocolate you should use. I prefer a slightly less sweet chocolate with more of a bitter note, so semisweet and bittersweet chocolates are my faves. Milk chocolate is also great and usually something everyone around the table will enjoy.

If you don’t want any extra caffeine, you can omit the espresso—a splash of vanilla extract would work well in its place. For serving, you can divide the mousse into portions in ramekins or use one large serving dish so people can serve themselves.  

How To Make My 4-Ingredient Mocha Mousse

To make four to six servings (about 4 cups of mousse), you’ll need:

• 1 cup (6 ounces) chocolate chips, chocolate disks, or chopped chocolate (bittersweet, semi-sweet, or milk chocolate)
• 2 cups heavy cream, divided 
• 1/4 cup brewed espresso or strong coffee
• 2 tablespoons powdered sugar 
• Toppings of your choice, optional

Add the chocolate, 1/2 cup of the heavy cream, and the espresso or coffee to a large heatproof bowl. Place the bowl over a saucepan of simmering water. Make sure the water doesn’t touch the bottom of the bowl. Stir frequently until the chocolate is melted, smooth, and completely incorporated into the cream, 6 to 8 minutes.  Remove from the heat and let cool for 10 minutes.

While the chocolate is cooling, add the remaining heavy cream and powdered sugar to a large bowl. Using an electric mixer, whip until soft peaks form, 2 to 3 minutes. Reserve 1/2 cup of the whipped cream for garnish and refrigerate.

Using a rubber spatula, gently fold the remaining whipped cream into the chocolate mixture in 3 to 4 additions. Make sure the cream is fully mixed in and there are no white streaks showing. Divide the mousse into 4 to 6 ramekins or transfer to a large serving bowl. Let the mousse chill in the fridge for at least 1 hour.

Once chilled, remove the mousse and top each serving with a spoonful of the reserved whipped cream. Store leftovers in an airtight container or covered with plastic wrap in the fridge for 3 to 5 days. 

Topping Ideas

The options for topping this mousse are endless. Here are a few of my favorites:

• Chopped pistachios
• Crushed freeze-dried fruit
• Fresh berries
• Shaved chocolate
• Flaky sea salt

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