Yield: 6 servings (about ½ cup each)

Prep Time: 15 minutes

Chill Time: 1–2 hours

Ingredients

• 2 cups (480 ml) cold heavy whipping cream (35–40% fat)
• ½ cup (60 g) unsweetened cocoa powder
• ½ cup (60 g) powdered sugar (adjust to taste)
• 1 teaspoon vanilla extract
• ¼ teaspoon salt (optional)

Optional Add-ins

• 2 tablespoons chocolate hazelnut spread
• 2 tablespoons melted dark chocolate (cooled)
• 1 teaspoon instant coffee or espresso powder
• Chocolate chips or chocolate curls for garnish

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Equipment

• Large mixing bowl
• Electric hand mixer or stand mixer
• Rubber spatula
• Measuring cups and spoons
• Serving cups

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Instructions

Step 1

Place the mixing bowl and beaters in the freezer for 10–15 minutes.

Step 2

Pour the cold heavy cream into the chilled bowl.

Step 3

Add:

• Cocoa powder
• Powdered sugar
• Vanilla
• Salt

Step 4

Beat on low speed for 30 seconds.

Step 5

Increase to medium-high speed.

Whip for 3–5 minutes until stiff peaks form.

Do not overmix or it may become grainy or turn into butter.

Step 6

If using melted chocolate or chocolate spread, gently fold it in with a spatula.

Step 7

Transfer into serving cups.

Step 8

Refrigerate for at least 1 hour.

Step 9

Serve with:

• Chocolate curls
• Whipped cream
• Cocoa powder
• Mini chocolate chips

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Nutrition (Approximate per serving)

Nutrition will vary depending on the exact ingredients used.

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Storage

• Refrigerate for up to 3 days.
• Keep covered.
• Do not leave at room temperature for more than 2 hours.
• Freezing is possible, but the texture may become slightly icy after thawing.

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Tips

• Use very cold heavy cream for the best volume.
• Sift the cocoa powder to avoid lumps.
• Chill the bowl and beaters before mixing.
• Taste before serving and adjust sweetness if desired.
• Do not overwhip.

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Variations

Milk Chocolate

Add ¼ cup melted milk chocolate.

Dark Chocolate

Use dark cocoa powder and 2 tablespoons melted dark chocolate.

Mocha

Add 1 teaspoon instant espresso powder.

Mint Chocolate

Add ½ teaspoon peppermint extract.

Cookies & Cream

Fold in crushed chocolate sandwich cookies.

Peanut Butter Chocolate

Fold in ¼ cup smooth peanut butter.

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Frequently Asked Questions

Q: Can I use whipped topping instead of heavy cream?
A: Yes, but the flavor and texture will be lighter and sweeter than homemade whipped cream.

Q: Why didn’t my mousse thicken?
A: The cream may not have been cold enough, or it may not have had a high enough fat content. Use heavy whipping cream with at least 35% milk fat.

Q: Can I make it ahead of time?
A: Yes. It can be prepared up to 2 days in advance and kept refrigerated.

Q: Can I freeze it?
A: Yes. Freeze for up to 1 month. Thaw in the refrigerator before serving, or enjoy it as a frozen dessert.

Q: Can I reduce the sugar?
A: Yes. Reduce the powdered sugar to ¼ cup if you prefer a less sweet mousse.

Q: Can I make it dairy-free?
A: You can substitute a dairy-free whipping cream designed for whipping, though the texture and flavor may differ.

Q: Why is my mousse grainy?
A: It was likely overwhipped. Stop mixing as soon as stiff peaks form.