Easy Chocolate Mousse with Vanilla Bean Whipped Cream

Make the ganache for the chocolate mousse. In a small saucepan, add 1 cup of heavy whipping cream and heat over medium‑high, stirring often, until the cream is steaming and small bubbles form around the edges (do not let it fully boil). Place 1 cup of semi‑sweet mini chocolate chips in a medium mixing bowl.

Add hot cream to the chocolate and let it sit for 30 seconds, then start whisking until the chocolate is completely melted, smooth, and glossy.

Whisk in 1/8 teaspoon of espresso powder until fully combined and smooth. Allow the mixture to cool completely to room temperature. Coffee and chocolate share similar flavor compounds, so a pinch of espresso powder deepens the chocolate without adding a coffee taste.

Using a handheld mixer or a stand mixer fitted with the whisk attachment, beat 2 cups of heavy whipping cream on high speed until stiff peaks form, about 4–6 minutes.

Next, add the cool, room‑temperature chocolate ganache to the whipped cream and gently fold with a spoon until fully combined.

Pour chocolate mousse into dessert cups and chill in the refrigerator for a couple of hours until mousse is completely set up.

Make the Vanilla Bean Whipped Cream. Slit the vanilla bean lengthwise and scrape out the seeds. Place the seeds in a small bowl or measuring cup with 1 cup of heavy whipping cream. Add the empty vanilla pod to the cream and let it steep in the refrigerator for at least 1 hour. Remove the vanilla bean pod, then add 2 tablespoons of powdered confectioners’ sugar. Transfer the cream to a medium mixing bowl and beat on high speed for 6–7 minutes, or until the whipped cream thickens and holds stiff peaks.

Spoon or pipe your whipped cream on your chocolate mousse and garnish with grated semi-sweet chocolate.

Enjoy!

Looking for an easy dessert for a special occasion? Check out these: Chocolate Covered Strawberries, Irish Cream Chocolate Cheesecake, Strawberry Galette and our Coffee Custard.