Best 5 No Fuss Chocolate Mousse Recipes

EASY CHOCOLATE MOUSSE RECIPE

Steps:

• Place the chocolate chips, water, cocoa, sugar, and salt in a large mixing bowl, and microwave in short, 30-second bursts, stirring after each interval, until the mixture is melted and smooth (this can also be done over a double boiler).
• Fold in the whipped cream and vanilla extract.
• Divide the mixture evenly between 6 dessert glasses, cover, and chill in the refrigerator until set (about 1 hour).
• Top with sweetened whipped cream and sprinkle with cocoa powder (optional).

EASY CHOCOLATE MOUSSE WITHOUT EGGS

Steps:

• Place chocolate chips in a large bowl.
• Heat 1/2 cup cream in a small saucepan over medium-high heat until it begins to rise and foam, watching carefully so it doesn't spill over, 3 to 5 minutes. Pour over chocolate chips and cover for 1 minute.
• Remove cover and slowly stir with a spatula until smooth. Stir in hot coffee and vanilla extract until all chocolate has melted.
• Whip remaining 1 cup cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Gently fold cream into chocolate mixture until combined.
• Spoon into glasses and refrigerate until firm, at least 3 hours.

NO-FUSS CHOCOLATE MOUSSE

Steps:

• Melt chocolate chips however you like-- I like the microwave; set aside& let cool if necessary.
• Whiz up the tofu in the blender along with vanilla and salt, then add melted chocolate and blend until well combined.
• Fold in whipped topping by hand.
• Divide into serving dishes (or pour into baked& cooled pie shell).
• Refrigerate until set- I'm guessing on the setting time of 30 minutes because I've never timed it.

NO-BAKE CHOCOLATE MOUSSE BARS

Steps:

• Make the crust: Line a 9-inch-by-13-inch baking pan with parchment paper, leaving a 2-inch overhang on 2 sides. In a food processor, or in a resealable plastic bag, crush the graham crackers until you have fine crumbs (but stop before you have dust). You should have about 2 1/4 cups. Transfer the crumbs to a medium bowl. Add the butter, sugar and salt and stir until evenly moistened. Tip the crumbs into the prepared pan and press them down into an even layer on the bottom. Transfer to the freezer while you prepare the filling.
• Make the filling: Set the chocolate in a medium bowl. In a small saucepan, heat 1 cup cream, espresso powder and salt until hot but not boiling. Pour the hot cream mixture over the chocolate and let it stand for 2 minutes. Add the vanilla and whisk until smooth. Set aside to cool completely.
• In a large bowl or in the bowl of a stand mixer fitted with the whisk attachment, whip the remaining 2 cups heavy cream until you have stiff peaks. Add the chocolate mixture and gently fold to combine. Pour the mixture over the prepared crust, and spread it out into an even layer. Cover with plastic wrap and chill until firm, at least 2 hours. To serve, cut the two edges without parchment free with a sharp knife then use the parchment overhang to transfer the bar to a cutting board. Cut into squares and serve with a dollop of whipped cream, if desired.

QUICK AND EASY CHOCOLATE COFFEE MOUSSE (NO EGGS)

Steps:

• Put the chocolate chips and the coffee in a small saucepan and heat over medium-low heat. Stir frequently until the mixture is smooth. Remove from heat and set aside.
• Next, in a large mixing bowl put the cream and beat with an electric beater until the cream starts to thicken.
• Slowly add the sugar, 1 Tablespoon at a time (8 total), until all of the sugar has been added. You may have to beat anothe minute or two until stiff peaks form.
• Pour the chocolate mixture into the whipped cream and blend gently but thoroughly.
• Spoon mixture into 6-8 ramekins and chill in the fridge.
• Note: If you put the mixing bowl in the freezer for about 5 minutes before using, the cream will thicken a bit more quickly.