Fluffy and creamy my easy Homemade Chocolate Mousse with Cocoa Powder and Whipping Cream is simple to make and delicious! It’s delicate, rich, and luscious.
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
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Save To Your Recipe BoxIngredients
- 1/4 cup cocoa
- 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 vanilla extract
- 2 tablespoon real butter
- 1 cup whipping cream
- 2 tablespoon confectioners sugar
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.
- 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
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Carol says
PLEASE RESPOND. the recipe does not work. OR delete the web site pls.
Paula says
If you only want to make 2 or 4 servings of course the ingredients will be in small fractions. I recommend making it as written. It is written in US measurements.
Susan says
How do you halve the recipe? Pls. You cannot keep these for ever in the fridge and it is way better to make them again. It says – 8 + so why is that noted on top of the recipe??
Paula says
Adjust the servings size to however many you want to make and it’ll change the amounts.
Lee says
Should I keep in the pan until I pipe it in desert dishes?
Paula says
You can do it either way, I usually go ahead and put it in my dishes.
Linda says
Had egg yolks leftover from another recipe. Used to make chocolate cream pie. Perfect way to use up yolks. Much better than scrambled eggs.
Linda says
scrambled eggs??
Barney says
I made this, first time ever making mousse, packet crap nonwithstanding. Much more labour intensive than expected, but still delicious and rewarding.
Holly says
I like your recipe but I’m confused why do you need flour?
Paula says
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.
Erin Sockey says
I substituted 2 tablespoons of corn starch for the flour. Worked just as well.
Melissa says
Mine came out watery… what did I do wrong??
Paula says
Possibly undercooked it
Linda says
Can this be used as a filling between cake layers?
Paula says
It could be used on the outside or top, but I think it’s not thick enough to stay between layers without squishing out.
Zia says
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.
Paula says
It’s good 2 to 3 days in the fridge.
Ashley | Spit Up and Sit Ups says
Just made this today! It’s heavenly and was really easy to make. Satisfies my pregnancy craving!
Samantha Davis says
Chocolate Mousse look delicious. I will try it next week, love them <3
Karly says
Hot DOG does this look delicious! The perfect light summer dessert that still satisfies all of my chocolate cravings. 🙂 Love!