Chocolate Moussé

Is there anything better than homemade chocolate moussé? This quick, three-ingredient version is everything you want in a moussé: soft, textured, and ultra chocolatey. Whip this up in minutes and have it for breakfast, we don't judge here.


  • 1 cup heavy whipping cream
  • 2 tsp cane sugar
  • 1 cup baking chocolate, melted and slightly cooled


  1. Before you start, place a large metal bowl in the fridge to get cold prior to whipping the heavy cream.
  2. Once the bowl is cold,  add the sugar and heavy cream and whisk using a hand mixer until the cream forms whipped cream and leaves a stiff peak on the whisk.
  3. Melt the chocolate and let cool for 2 minutes.
  4. Pour in the chocolate into the whipped cream and whisk to combine.
  5. Scoop the moussé into small bowls and set in the fridge for 2 hours.
  6. Prior to serving: take out the moussé 10m before eating or serving.