This might be one of the best desserts in the world: Dark mascarpone chocolate mousse! Rich and creamy, with an intense chocolate flavor. And with only 4 ingredients it’s as simple as it can be. No (raw) eggs are used. This dessert is served in a glass, which makes it perfect party food.
Use this recipe for a chocolate mousse dessert with cream, mascarpone, and dark chocolate with lots of cocoa. Then the mousse will include a rich chocolate flavor.
Because when you work with milk chocolate or dark chocolate with a cocoa content of around 50% or less, the chocolate flavor becomes less intense.
And the intense flavor is exactly what this mousse makes so terrific. And if you want to make the BEST chocolate mousse ever use chocolate, like Callebaut or Valrhona chocolate. Nothing competes with that!
Also don't go for the cheap brands of chocolate, the so-called budget packers. These are often very rich in oil, making your mousse not nice and oily.
And if no kids are eating dessert? Add a dash of Grand Marnier (or another coffee liqueur) for additional flavor.
If you like chocolate mousse (as I do), you can alternate the following recipes (every one of them is just so delicious): easy to make chocolate mousse, chocolate mousse without heavy cream (but with hazelnuts) and strawberry white chocolate mousse.
Ingredients for preparing chocolate mousse with whipping cream
A full list of ingredients can be found at the end of this blog.
- Dark chocolate - Get chocolate with a cocoa content of at least 50 %. The more cocoa the more chocolate flavor. Use a good chocolate, because this choice will make the flavor of this dessert.
- Mascarpone - This cream cheese is silky and thick. Use at room temperature for it will blend better.
- Cream - Use a cream that can be whipped. By beating the cream until it’s whipped, you’ll make sure the mousse will be fluffy and light.
- Sugar - A bit of sweetness
- Grand Marnier (optional) - A bit of orange flavor is added to your chocolate mousse. If there are children or pregnant woman, don’t add it!
How to prepare this mascarpone chocolate mousse?
You can find a recipe that you can easily print at the bottom of this blog.
- Take a large bowl and add the cream, mascarpone, and sugar and beat until it’s whipped.
- Break the chocolate into small pieces into a bowl. Hang it above a pot with boiling water, but don’t let the bowl touch the water. Let the chocolate melt (this is called au Bain-Marie). When melted take it off the heat and let it stand for 5 minutes. Optional: add the Grand Marnier to the chocolate.
- Take ⅓ of the melted chocolate and add it to the cream. Fold it gently into the cream. When smooth add the remaining chocolate and fold it into the cream.
- Spoon the mousse into the glasses. Put it into the refrigerator and let it stiffen for at least 2 hours.
Other Delicious Recipes
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The Best Dark Mascarpone Chocolate Mousse (Without Eggs)
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- 1 cup cream
- 1 cup mascarpone
- 4 tablespoons sugar
- Bring a pan with water almost to a boil.
- Hang a bowl in the pan, while not touching the hot water.
- Break the chocolate into pieces and melt the chocolate in the warm bowl (this method is called au Bain-Marie).8 oz. dark chocolate
- When the chocolate has melted, remove the bowl from the water bath and put it at room temperature (about 5 minutes)
- Optional: stir the liquor into the chocolate with a spatula after 5 minutes.2 tablespoons Grand Marnier
- Put the cream, mascarpone, and sugar into a bowl and whisk until you get soft peaks.1 cup cream, 1 cup mascarpone, 4 tablespoons sugar
- Spoon about ⅓ of the melted chocolate into the bowl the cream mixture and fold it gently with a spatula
- Fold the rest of the chocolate into the cream.
- Spoon the chocolate mousse in the glasses and put the mousse in the refrigerator.
- Put it in the refrigerator for at least 2 hours (stiffen) before serving.
- Refrigerator - Cover with foil and store in the refrigerator. Eat within 2 days.
- Freeze - Yes, you can freeze chocolate mousse. Cover it and put it in a container. Store it for up to one month. And then you have two choices. Eat it while frozen (and you’ve got chocolate mousse ice cream, so delicious). Or let it thaw in the refrigerator. In the last case, the structure of the chocolate mousse will be slightly different (it becomes a bit grainy). Don’t refreeze it.