This small batch chocolate mousse recipe is so easy to make, you'll wonder how you ever lived without it! 😉 Featuring semi-sweet chocolate and heavy cream, it requires minimal prep time, no eggs, and no need to turn on the stove or oven.
A quick note: Anyday kindly sent me a set of their microwave cookware to try, and I've since joined their affiliate program. I used their 4-cup glass round deep dish to develop this recipe and loved it for this purpose, but any similarly sized microwave-safe dish will work. If you purchase through my Anyday links, I may earn a commission at no additional cost to you.
Okay, in case you're wondering, yes: you can use the microwave to make chocolate mousse. And it actually makes a seriously delicious (and extremely low effort) dessert.
The microwave will melt the chocolate and a little cream for the base, and then some whipped cream and chilling time do the rest. Super easy; I'll show you how to make it below.
Serving size: This recipe yields about one cup of mousse which I usually enjoy over one or two days for dessert. If you prefer just a few bites of something rich after dinner, you could easily enjoy it over 3-4 nights.
🌿 Ingredients
Look for heavy whipping cream rather than light cream for this recipe; that'll give you the fluffiest texture for the mousse.
You can find semi-sweet chocolate in the baking aisle, or use chocolate chips instead.
I tested this recipe with both granulated white sugar and powdered sugar and had excellent results with both. I thought that the granulated sugar might turn out too grainy, but I was actually pleasantly surprised that it did not.
See recipe card below for exact quantities.
⚙️ Equipment recommendation
4-cup microwave-safe bowl - I developed and tested this recipe using the Anyday 4-Cup Glass Round Deep Dish (affiliate link), which I love because you can melt, mix and store everything in the same bowl, but a similarly sized microwave-safe bowl will also work
Electric mixer - a hand mixer or stand mixer work equally well (affiliate links)
📝 Instructions
✔️ Tips for success
- Microwave in short intervals. Chocolate scorches easily, especially when you're working with such a small amount.
- Let the chocolate cool slightly. Folding cold whipped cream directly into very hot chocolate can deflate the cream or make the mixture grainy.
- Don't over whip the cream. Soft peaks are easier to fold into the chocolate and give you a lighter mousse.
- Fold gently. You want to preserve as much of the airiness from the whipped cream as possible.
- Give it time to chill. Refrigeration gives the mousse its classic thick texture (it's worth the wait) 🙂
🥧 Serving suggestions
Fresh raspberries or strawberries are fantastic with the rich chocolate of the mousse, or add a little whipped cream and shaved chocolate on top.
🍅 Use up the extras
Have heavy cream left over? Use it in this delicious whipped Greek yogurt recipe. Extra chocolate? Make these small batch chocolate chip cookies.
💭 FAQ
You can use the microwave to melt the chocolate, but you don't want to microwave the finished mousse. Its airy texture comes from folding whipped cream into the melted and slightly cooled chocolate.
It may have gotten too hot or come into contact with the cold whipped cream while it was still very warm. Heat the chocolate gradually and let it cool for several minutes before folding.
Technically? Absolutely. For a true mousse-like consistency, though, give it at least an hour in the refrigerator.
🍳 Recipe
Microwave Chocolate Mousse for One
Ingredients
Equipment
Method
- Chop 2 ounces semi-sweet chocolate and place in a microwave safe bowl with 1 tablespoon of the cream. Microwave for 20 seconds, stir, then continue microwaving in 20-second intervals, stirring after each, just until the chocolate is melted.
- Stir 1 more tablespoon of cream into the melted chocolate and set aside to cool for about 5 minutes, until the chocolate is no longer hot but is still fluid.
- Meanwhile, add the remaining cream, 1 teaspoon granulated sugar, ¼ teaspoon vanilla extract, and a pinch sea salt to a separate mixing bowl. Beat with an electric mixer until soft peaks form (don't over whip the cream.)
- Fold about one-third of the whipped cream into the chocolate to lighten it. Gently fold in the remaining whipped cream until no obvious streaks remain, saving a small scoop to top your mousse with.
- Refrigerate for at least 1 hour, or until chilled and set.
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