This simple and quick chocolate mousse comes together in less than 10 minutes and is made without any eggs. Top with whipped cream or berries for a light and refreshing dessert!
In a large bowl2 with a handheld mixer or the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream on high speed until thick and frothy.
1 cup (240mL) heavy whipping cream
Stop the mixer and sift in the cocoa powder and powdered sugar. Add the vanilla, then beat again on low until cocoa powder and powdered sugar are mostly incorporated. You may also opt to fold the mixture with a spatula instead of whipping on low.
Increase the mixer speed to high again and whip until medium peaks form. Use immediately or chill until ready to use. Portion into dessert cups and add toppings (I suggest homemade whipped cream and/or berries) before serving. Store leftovers in the refrigerator for up to 3 days. See notes3 for freezing instructions.
Notes
Dutch processed cocoa powder: this is preferred, but unsweetened cocoa powder will do just fine.
Bowl temperature: if you're in a warm environment, you may want to freeze your mixer bowl and whisk attachment in order to keep the whipped cream chilled enough to reach peaks.
Freezing: freezing and thawing leftover chocolate mousse will diminish some of the “fluff” factor. Thaw in the refrigerator and rewhip in increments of 15 seconds to desired consistency.
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.