Chocolate Moussé


I have my moments where I can live without chocolate. Sometimes it can be a little too much, but when I crave chocolate - like, rreeaaalllyyyy crave it - I need a large helping. This chocolate moussé is actually perfect for a chocolate hankering (do people say that anymore?). Chocolatey, airy, and literally made with three ingredients: heavy whipping cream, sugar, and well, duh, chocolate.

Chocolate moussé is commonly used in cakes, on top of cupcakes perhaps, and in trifles or other types of decadent desserts. What I love about making it as a standalone dessert is that you can have a scoop (okay, three scoops) and feel satisfied. Topping the moussé with flaky sea salt, a drizzle of caramel, or even throwing crumbled chocolate sandwich cookie on top adds perfect texture. Who doesn't love a good chocolate moussé? It goes with everything! Make this dessert once, have dessert for days afterward.

Chocolate Moussé Tips:

  • Use a chilled bowl: Having a metal bowl chilled prior to whisking the heavy cream will help the whipped cream come together quicker, and will yield a stiffer whipped cream.
  • Whisk on high speed, then lower: To get the whipped cream started, whisk using an electric hand mixer on high speed with the whisk attachment. Then, feel free to lower the speed.

When you make this recipe, you have to promise you'll let the moussé sit out to get to a slightly warmed temperature so that the texture of the moussé isn't compromised. Promise? Okay, great! This recipe is for the books, for sure.

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.

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