This easy five ingredient chocolate cheesecake mousse is a quick and delicious dessert you can have ready in no time! It’s rich, chocolatey, and pairs perfectly with fresh whipped cream. Not to mention it’s make ahead– and can be made in less than five minutes!
Let’s talk ingredients
Whipped Cream Cheese: You can substitute standard cream cheese (or whip it yourself) but using whipped cream cheese will ensure you get a light and fluffy mousse.
Nutella: Any chocolate-hazelnut spread will work!
Vanilla Extract: Vanilla helps bring out the natural sweetness in the cocoa.
Cocoa Powder: I like using Hershey’s Special Dark but use whatever you have on hand.
Heavy Cream: You must use heavy cream in this recipe. Lower fat milks will not work.
how to make chocolate cheesecake mousse
Step one: lightly whip the cream
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.
PRO TIP:
Start on low speed and work your way up to medium-high. If you go straight to high speed, you’ll end up with a mess!
step two: add the remaining ingredients
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.
step three: garnish and enjoy
Store in an airtight container in the refrigerator. Serve with your desired toppings– fresh whipped cream, berries, and crunchy chocolate pearls are some of my favorites!
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The Recipe
5 Ingredient Chocolate Cheesecake Mousse
Ingredients
- 1 cup heavy whipping cream
- 1 cup whipped cream cheese
- 1/4 cup cocoa powder
- 1/2 cup nutella
- 1 tsp vanilla extract
- Flakey Sea Salt, Berries/Berry Jam, Toasted Hazelnuts, Chocolate Shavings, Whipped Cream, or Chocolate Pearls optional– for garnish
Instructions
- 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.
- Note: Start on low speed and work your way up to medium-high. If you go straight to high speed, you’ll end up with a mess!
- 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.
- Note: Again, start on low speed and gradually work your way up to medium-high.
- Store in an airtight container in the refrigerator. Serve with your desired toppings.
Notes
- You must use heavy whipping cream in this recipe— lower fat milks will not work.
- You can use regular cream cheese instead of whipped but the mousse will be more dense— use whipped if you want a light and airy mousse.
- You can use any cocoa powder (I like Hershey’s Special Dark) but make sure to use a good quality one— you can really taste the cocoa in this recipe.
Nutrition
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