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The best quick chocolate mousse

You’ll love this quick chocolate mousse recipe because it’s practically instant, takes only a handful of ingredients and it tastes sooo good, too!  The combination of intense richness of chocolate, tartiness of the raspberry ‘surprise’ on the bottom of the cup and the salty crunch of the pistachios is simply… irresistible!Quick Chocolate Mousse Recipe

What makes this Quick Chocolate Mousse Recipe the Best

The combination of intense richness of chocolate, tartness of the raspberry ‘surprise’ on the bottom of the cup and the salty crunch of the pistachios is simply… irresistible!

That’s why I always keep the ingredients on hand, just in case I get a sudden craving for the mousse or need to prepare a decadent dessert in a blink of an eye. Seriously.

It is so quick to make, that last week I managed to throw it together in less than 10 minutes before heading over to a barbecue dinner. The little ‘sampler’ pots I made were so much of a hit I’ve had requests for the mousse recipe since!

Quick Chocolate Mousse Recipe

Tips for making the Quick Chocolate Mousse

While I normally use fresh raspberries when in season, frozen raspberries are just as good although they seem to have a more sour, tart taste. For me, the tartness of the frozen berries balances the sweetness of the chocolate even better.

Another great thing about this recipe is that if you like the idea of a semifreddo (semi frozen), you can place the cups in the freezer for about 20 minutes before serving. The mousse will turn into a more ice-cream-like consistency.

Either way, yum!

quick chocolate mousse recipe
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The Best Quick Chocolate Mousse

Note that fresh raspberries are generally sweeter than their frozen counterparts which can be slightly tart and sour, but both work perfectly well with the richness of the chocolate.
Prep Time10 mins
Chilling Time1 hr
Total Time1 hr 10 mins
Servings: 4 people


  • 200 g dark chocolate broken into squares
  • 2 eggs
  • 20 g white sugar or natvia
  • 200 ml thickened cream
  • 4 tbsp raspberries fresh or frozen
  • Salted pistachios chopped, to serve


  • Melt chocolate in microwave on medium for 30 seconds, then stir and zap for another 20 seconds and keep stirring until melted and smooth. Set aside to cool slightly.
  • Place eggs and sugar or natvia in a medium bowl and beat with electric beaters on high for 5 minutes, or until mixture is pale, thick and roughly doubled in volume. Fold in cooled chocolate until combined, but do not overwork.
  • In a separate bowl, whip cream until thickened (be careful not to over-beat). Carefully fold the cream into the chocolate mixture, trying to keep the mixture as light as possible.
  • Divide raspberries between your four serving glasses or tea cups. Spoon mousse over the top and sprinkle generously with chopped pistachios. Chill in fridge for at least 1 hour.
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rsmacaalay February 12, 2011 at 4:41 pm

Wow that is enticing! Yummy

Wholesome Cook February 13, 2011 at 11:39 am

Enjoy :-)

Calogero Mira February 13, 2011 at 6:48 am

Thanks 4 this recipe.

Wholesome Cook February 13, 2011 at 11:39 am

You’re welcome :-)

The Invisible Cookbook February 13, 2011 at 10:45 am

Looks delicious! and beautiful pictures, i love the brown green and red.

Wholesome Cook February 13, 2011 at 11:39 am

Thanks Sophie, I came up with the green as something to brighten up the brownness of the mousse on top but have to say that the salty pistachios actually work very well with the dessert!

Chase February 13, 2011 at 1:19 pm

This looks great! A new way to deal with the chocolate cravings!

Wholesome Cook February 13, 2011 at 1:44 pm

Haha I like your approach! :-)

thewonderingchef February 14, 2011 at 7:26 am

Oh yes the chocolate mousse! I used to make an almsot the same recipe while i was working in Sydney, and i loved it so much! Was one of our best desserts! I love your pictures by the way :)

Wholesome Cook February 14, 2011 at 9:38 am

Thank you!

foodieswhohateokra February 14, 2011 at 3:17 pm

Mmm.. looks really good! I will definitely try this recipe

Wholesome Cook February 14, 2011 at 8:31 pm

Thanks. PS I haven’t had okra in ages…Off to check out why you hate it :-P

foodieswhohateokra February 15, 2011 at 1:27 am

It’s just the texture that I’m not a big fan of.. It’s too slimy for me.. >_<

Wholesome Cook February 15, 2011 at 9:48 am

I woke up this morning to your comment and thought “but the mousse has got a great velvety NON-slimy texture!” then I realised you were talking about okra… LOL

Iron Chef Shellie February 22, 2011 at 11:35 am

This looks amazing!


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