easy chocolate mousse - cooking with kids
Prep time
Total time
Recipe type: dessert
Serves: 8
  • chocolate mousse
  • 1¼ cups semisweet chocolate chips, or 8 ounces semisweet chocolate, chopped
  • 2 cups heavy whipping cream, well chilled
  • sweetened whipped cream
  • 1 cup heavy whipping cream
  • 2 tablespoons sugar
  • ½ teaspoon vanilla extract
  1. Let's start by making the chocolate mousse. Measure out chocolate chips, or if using bars, chop or break apart the bars into small pieces. Place chips or chopped chocolate into a heatproof bowl.
  2. Set the bowl over a pan of simmering water, (make sure that the bowl doesn’t touch the water) and melt the chocolate, stirring constantly with a rubber spatula, until melted and smooth. Immediately remove the chocolate from the heat and set aside to cool while you prep the heavy cream.
  3. While the chocolate is cooling, pour the heavy whipping cream into the bowl of a standing mixer, or a large bowl if you're using a hand held mixer. Beat the cream on medium speed until the cream has slightly thickened, about 30 seconds.
  4. Add the warm melted chocolate to the cream. Make sure to scrape down the sides of the bowl with a rubber spatula so you get all of the chocolate goodness out.
  5. Continue to beat on medium speed, scraping down the sides of the bowl with a rubber spatula until soft peaks form, about 1 minute. The easiest way to see if peaks have formed is to turn off you mixer and lift the beater. If the mousse makes soft little peaks that flop over slightly, then the mousse is ready.
  6. Get out some cute little glass jars, cups, ramekins or small bowls and using a small spoon, scoop the mousse into the serving glasses. This mousse is rich, so a little goes a long way. The mousse will be thick, so the best way to get it into the jars is to put some mousse in the serving glass and then bang the glass on the counter, so that the mousse settles down into the glass. Take a paper towel and wipe it around the rim of the glass to clean off any excess mousse.
  7. Cover the mousse with plastic wrap and place in the fridge. Refrigerate mousse for at least two hours before serving.
  8. Now, let's make the whipped cream. Note: Whipped cream is best served fresh, so if you’re just topping 4 to 5 mousses that night, then you may want to cut the recipe in half and make a fresh batch the next day.
  9. Beat the cream in a large bowl with an electric mixer at medium speed until it becomes frothy, about 15 seconds.
  10. Add the sugar and vanilla and continue beating on medium to medium high speed until the cream holds soft peaks. Do not overbeat.
  11. When you’re ready to serve up the mousse, just place a fresh dollop of whipped cream on each one!
Recipe by Marin Mama Cooks at https://marinmamacooks.com/2012/10/easy-chocolate-mousse-cooking-with-kids/