Chocolate Cream Minute Mousse

Chocolate Cream Minute Mousse

Homemade Chocolate Cream Minute Mousse is quick and easy to prepare with four ingredients.


Chocolate lovers rejoice. Homemade from scratch mousse comes together in minutes. Four ingredients make a marvelous mousse.

Chocolate Trio

Pick your pleasure. Dark, milk and white chocolate work equally well. Get fancy. Make a batch of each and layer ribbons of chocolate delight. Impress everyone with a grand look. Only you will know how easy minute mousse is to prepare.

One universal rule: the higher grade of the chocolate, the better the flavor will be. Never use chocolate chips, they have more of a waxy texture than fine eating chocoalte and fight melting. Instead, treat yourself to some top-quality chocolate bars.

Seductively Simple

Homemade chocolate mousse is elegant. The simplicity of creamy, fluffy, buttery chocolate stands on its own. Just spoon into a martini glass, Mason jar or fluted ramekin.

Or go all out and dress the mousse up with:

  • Fresh fruit: raspberries, strawberries, cherries
  • Cake: vanilla, chocolate, angel food
  • Pie: cookie crumb crusts
  • Dessert cups: frilly molded chocolate shapes for a dessert hors d’oeuvres
  • Sides: cookies or heart-shaped candies

Any way you choose, a dollop of lightly sweetened whipped cream completes the dessert with a contrasting white puff. Just keep your creations cool and covered or promptly serve.

Valentine’s Day or Everyday

For Valentine’s Day, chocolate cream mousse is ideally indulgent. The dessert is so easy to fix up into something special and seductive.

For day-to-day eating chocolate cream minute mousse easily fills a void. When all the goodies are gone and the need for chocolate hits, make minute mousse.


Chocolate Cream Minute Mousse


2/3 cup chocolate, broken into chunks
2 cups heavy cream
1/3 cup granulated sugar (use 2/3 cup for dark chocolate mousse)
3 tablespoons Grand Marnier liquor



Slowly melt chocolate stirring occasional in a very heavy pan or over a double broiler (without pan touching the water) over low heat. Take off heat and let cool for a few minutes to almost room temperature.

Meanwhile whip cream in a large bowl. Add sugar and Grand Marnier. Quickly fold in chocolate stirring fast to avoid clumps of chocolate. Fold just until blended. Place mousse in refrigerator to firm.

Top with lightly sweetened whipped cream, garnish and serve.


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