This creamy, decadent dessert is a snap to make! Its chocolaty, luscious, silky smooth texture is divine, but not overly sweet! Great for Valentine’s Day!
This delicious and impressive chocolate mousse is perfect for entertaining or whenever you want a super quick chocolate dessert that just melts in your mouth!
If you celebrate Valentine’s Day and you’re looking for something quick and easy to make, this no-bake mousse is for you! But even if you don’t celebrate Valentine’s Day, you will absolutely love this chocolate mousse.
What makes this Cheater’s Chocolate Mousse AMAZING:
It has only 4 ingredients.
It’s made in ONE bowl.
It tastes like sheer heaven in a glass.
This is my kinda dessert!
What you’ll need :
Heavy Cream: This is also called whipping cream. It helps make the mousse thick and adds to the overall flavor.
Cocoa Powder: I use unsweetened Dutch process cocoa because it has a more intense chocolate flavor. It’s also darker than natural cocoa powder, but you can use either one, as long as it’s unsweetened.
Powdered Sugar: I use just enough to balance out the bitterness from the cocoa powder.
Cream Cheese: I use full fat cream cheese, but you could use low fat varieties.
Chocolate Cookies: I use crushed Oreo cookies, but you could use your favorite chocolate cookies, instead.
Chocolate: I use good quality bittersweet or semisweet chocolate and white chocolate to garnish the mousse with chocolate hearts and shards, however, this is optional.
Serving Glasses: I use liqueur glasses to serve them in, but they also look fantastic in tall wine glasses or small glass pots.
Pastry bag & tip: I use a Wilton 2D tip to make them look fancy! Of course, you don’t have to pipe them into serving glasses, you could just spoon them in.
Heart-shaped Cookie cutter: To make the chocolate cutouts.
How to make Two-toned Chocolate Hearts
I use silicone molds because the chocolates just pop right out without cracking or breaking. To make the chocolate hearts, melt the white chocolate and pour it into a silicone mold halfway, let it cool until chocolate is set and then top it with melted bittersweet chocolate. When it cools completely, gently remove the hearts from the mold. They’re great with cognac or on their own!
For the Chocolate Shards/Cutouts
Melt the bittersweet chocolate and pour it on a large sheet of parchment paper. Evenly spread it out using an offset spatula or the back of a spoon. Let it cool until chocolate is set. Drizzle some melted white chocolate into lines over the dark chocolate. When it cools completely, cut out chocolate hearts using a heart-shaped cookie cutter or break it into shards.
Store the chocolate hearts, shards or cutouts in the refrigerator until you’re ready to garnish.
Instead of crushed cookies or chocolate hearts, you could add grated chocolate, sprinkles, or nuts.
You could also add 1 or 2 teaspoons of your favorite liqueur if you want a boozy boost.
I hope you enjoy this Cheater’s Chocolate Mousse!
LOOKING FOR MORE EASY AND DELICIOUS NO-BAKE DESSERTS?
Check these out:
- Easy Vegan Chocolate Truffles
- Easy Coconut Lush Dessert
- Greek Halva Cake (Step-by-step Tutorial + Variations)
Let me know how this cheater’s chocolate mousse turns out for you in the comments below! I would love to hear from you!
Cheater’s Chocolate Mousse (+ Easy Chocolate Garnishes)
For the mousse
- ¾ cup (200 ml / 6 fl oz) heavy cream
- ¼ cup (25 g / 0.9 oz) unsweetened cocoa powder
- ½ cup (60g / 2.1 oz) powdered sugar
- 100 g (3.5 oz) cream cheese
- 2 chocolate cookies, crushed
- a pastry bag & tip (optional)
For the Two-toned Chocolate Hearts
- 125 g / 4.4 oz bittersweet or semisweet chocolate, chopped
- 125 g / 4.4 oz white chocolate, chopped
For the Chocolate Shards/Cutouts
- 50g / 2 oz bittersweet or semisweet chocolate, chopped
- 50g / 2 oz white chocolate, chopped
Make the Garnishes
- For the Two-toned Chocolate HeartsPlace the chopped white chocolate in a heat-proof bowl, preferably glass, and place it over a pot of just simmering water. Make sure the bowl DOES NOT TOUCH the water or it may burn the chocolate! Pour into silicone molds halfway, and tap gently to even out the mixture, and let it cool until chocolate is set. Melt the semisweet chocolate the same way and pour on top of the white chocolate. Tap gently and allow it to cool completely. Gently remove the hearts from the mold. Refrigerate until you’re ready to garnish.
- For the Chocolate Shards/CutoutsMelt the bittersweet chocolate as mentioned above and pour it on a large sheet of parchment paper. Evenly spread it out using an offset spatula or the back of a spoon. Let it cool until chocolate is set. Melt the white chocolate and drizzle it over the bittersweet chocolate. When it cools completely and has set, cut out chocolate hearts using a heart-shaped cookie cutter or break it into shards. Refrigerate until you’re ready to garnish.
Make the mousse
- Using an electric hand mixer, whip together the heavy cream, unsweetened cocoa powder and powdered sugar until stiff peaks form, scraping the sides of the bowl often.
- Add the cream cheese and beat until thoroughly combined.
- Transfer to a pastry bag, fitted with a Wilton 2D tip, and pipe the mousse into serving glasses.
- Top with crushed chocolate cookies and chocolate garnishes.