This easy recipe for Chocolate Cheesecake Mousse can be a lifesaving dessert when you are craving something sweet. Made without eggs, this classic chocolate mousse is incredibly fluffy, creamy, and rich in chocolate thanks to cocoa powder!
Add the heavy cream to a large bowl (or the bowl of a stand mixer fitted with the whisk attachment). Beat for 2-3 minutes, or until the cream has doubled in size but not yet reached the soft peak stage.
Once the cream has thickened slightly, add the remaining ingredients and beat until it forms stiff peaks— about 3 more minutes. Scrape down the sides and bottom of the bowl to make sure everything is evenly incorporated.
Store chocolate cheesecake mousse in an airtight container in the refrigerator. Serve with your desired toppings.
Notes
If you're hosting a party or celebration, create a fun chocolate mousse bar by setting up various toppings. Be sure to keep the ingredients chilled!
This cheesecake mousse will last in an airtight container in the refrigerator for up to five days.
If you want dark chocolate mousse, then use your favorite dark cocoa blend, or my favorite, Hershey’s Special Dark.
This recipe makes four servings.
Serve this mousse with whipped cream, Cool Whip, chocolate chips, berries, bananas, apples, graham cracker crumbs, and so much more.
Start off with mixing the whipped cream on low or there will be a big mess.