This 10-Minute Chocolate Mousse is a dreamy dessert that delivers indulgence in record time. With its velvety smooth texture and rich, decadent flavor, it’s perfect for satisfying sweet cravings without spending hours in the kitchen. The airy lightness of whipped cream blends seamlessly with the deep cocoa notes, creating a treat that feels both luxurious and effortless. Whether you’re hosting a last-minute gathering or treating yourself, this mousse is a guaranteed crowd-pleaser.
In just 15 minutes, you can whip up a dessert that tastes like it took all day. The simplicity of the recipe doesn’t compromise its elegance—each spoonful melts in your mouth, leaving behind a lingering sweetness. It’s the ideal balance of creamy and fluffy, making it a go-to for busy days or spontaneous dessert cravings. Perfectly portioned and irresistibly delicious, this mousse proves that great things really do come in small packages.
Ingredients for 10-Minute Chocolate Mousse
- 1¼ cups bittersweet chocolate (7 1⁄2 oz/213g, chopped or chips)
- ½ cup water (4 fl oz/115 ml)
- 3 large eggs, separated (room temperature works best)
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 teaspoon instant coffee granules (optional, enhances chocolate flavor)
- Whipped cream (for decoration, optional)
- Chocolate shavings (for decoration, optional)
Step-by-Step Instructions
- Melt the chocolate: Place the chocolate, instant coffee, and water in a heatproof bowl. Set the bowl over a saucepan of just simmering water (double boiler method). Ensure the bottom of the bowl doesn’t touch the water. Heat gently, stirring occasionally, until the chocolate is fully melted. Remove from heat and let cool slightly.
- Combine the mixture: Quickly whisk in the egg yolks, vanilla extract, and salt into the melted chocolate until well combined. Be careful not to overmix, as this can cause the chocolate to separate and become oily.
- Whisk the egg whites: In a separate large bowl, whisk the egg whites until stiff peaks form. Use a hand whisk or electric mixer for best results.
- Fold in the egg whites: Gently fold the whisked egg whites into the chocolate mixture in two batches. Work quickly to prevent the chocolate from setting too soon.
- Chill the mousse: Spoon the mousse into individual serving dishes. Refrigerate for at least 6 hours or overnight to set.
- Serve and decorate: Before serving, top with softly whipped cream and chocolate shavings for an elegant finish.
Perfect Pairings: Sauce and Topping Ideas
Elevate your chocolate mousse by serving it with a drizzle of caramel sauce or a sprinkle of crushed nuts for added texture. For a fruity twist, top with fresh berries like raspberries or strawberries. A dusting of powdered sugar or a dollop of whipped cream can also enhance the presentation and flavor.
Time-Saving Tips for Busy Cooks
To save time, you can melt the chocolate in the microwave in short 20-second bursts, stirring in between. Use a hand mixer for whisking the egg whites to achieve stiff peaks faster. Pre-chill your mixing bowls to speed up the mousse setting process.
Storage and Reheating Made Easy
Store your chocolate mousse in an airtight container in the fridge for up to 3 days. Do not freeze, as the texture may change. If you need to revive it, let it sit at room temperature for 10 minutes before serving. Keep any whipped cream or toppings separate until you’re ready to eat.
Recipe Variations to Spice It Up
For a richer flavor, substitute the water with espresso or add a splash of your favorite liqueur like Grand Marnier or Baileys. You can also try using white chocolate for a different taste profile. Add a pinch of cinnamon or nutmeg for a warm, spiced twist.
Essential Equipment Guidance
Ensure you have a heatproof mixing bowl and a good quality whisk for this recipe. A hand mixer can be a lifesaver for whisking egg whites quickly. Use individual dessert dishes or ramekins for serving, and consider investing in a microplane for easy chocolate shavings.
10-Minute Chocolate Mousse
Equipment
- Good Cook Gourmet 3 Quart Mixing Bowl
- Good Cook Classic 2 Quart Sauce Pan
- Good Cook Stainless Steel Whisk
Ingredients
- 1¼ cups bittersweet chocolate 7 1⁄2 oz/213g
- ½ cup water 4 fl oz/115 ml
- 3 large eggs separated
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 teaspoon instant coffee granules
- Whipped cream to decorate
Instructions
- Place the chocolate, coffee, and water in a Good Cook Gourmet 3 Quart Mixing Bowl heatproof bowl and set over a Good Cook Classic 2 Quart Sauce Pan of just simmering water. Don’t let the bottom of the bowl touch the water. Heat gently until the chocolate is melted.
- Remove from the heat and leave to cool slightly. Then swiftly stir in the egg yolks, vanilla and salt with a whisk until well combined. Take care not to ‘over mix’ as the fat in the chocolate will separate and your mix will appear oily.
- In a large bowl, whisk the egg whites until stiff peaks form. You can do this by hand using a Good Cook Stainless Steel Whisk. Gently fold into the chocolate mixture in 2 batches. The fast you do this process the better as the chocolate starts to set.
- Spoon the mousse into individual dishes and chill for at least 6 hours or overnight. Top with softly whipped cream and chocolate shavings.
