Chocolate Mousse Recipe
made with cocoa, chocolate and cream served in martini glasses, an egg free dessert


There are many ways to serve this dessert, add finely grated orange zest or coffee, rum or Grand Marnier. For a wonderfully simple variation, freeze it and serve as slices with whipped cream. See more of my dessert recipes for more great easy ideas for dinner parties ... make this the day before.

Chocolate Mousse
photograph created by Peggy Bucholz,
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Prep Time: 30 min      Total Time: 30 min       Servings: 8


1 cup plus 2 tablespoons milk
1 envelope gelatin
6 tablespoons unsweetened cocoa powder
2 ounces plus 1 teaspoon for garnish unsweetened chocolate, finely chopped, divided
1-1/2 cups granulated sugar
1 tablespoon vegetable oil
3 cups heavy whipping cream, divided
2 teaspoons vanilla
mint sprigs for garnish


In a saucepan over medium heat dissolve gelatin in the milk. In a small bowl combine the cocoa powder, 2 ounces chocolate, sugar and vegetable oil; add to the milk stirring constantly until smooth; remove from heat to cool. Cover and chill.

Whip 2 cups whipping cream with vanilla to stiff peaks, fold into the chilled chocolate mixture. Spoon into individual dessert bowls or martini glasses, cover and refrigerate overnight.

When ready to serve, whip remaining 1 cup cream to soft peaks, put on top the dessert, garnish with mint sprigs, the remaining 1 teaspoon chocolate and serve.

wine Wine recommendation: Pinot Noir; Cabernet Sauvignon; Port; Merlot

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