I couldn’t even count how many times I’ve made this delicious Quick & Easy Chocolate Mousse. It’s one of the first desserts I learned how to make! You won’t believe how divine this easy recipe is. Photos don’t even do the texture justice. It’s perfect!

This is chocolate mousse for lazy people like me who don’t want to temper egg yolks. Truly, dessert doesn’t get much easier than this! All you have to do is melt chocolate chips with a bit of cream, then whip some cream, and fold it together.

If you hear “fold” and immediately think of Schitt’s Creek, same! Folding cheese into a sauce makes literally no sense culinary-wise but is still a hilarious scene.

Here, however, folding is absolutely necessary. If you were to use a hand mixer for instance, the mousse would be ruined. The point of folding is to slowly mix two things together without losing any air.

If you used a mixer, your whipped cream could fall or at the very least, your mousse won’t have the silky smooth texture you’ll achieve by folding in. So just fold it in, David!

The vanilla is kind of optional, but nice. Another fun trick: you can add a tablespoon of rum, amaretto, kirsch, Kahlua, or bourbon to the melted chocolate if you are so inclined!

And for heaven’s sake, serve this with raspberries. It’s a sin not to have fresh raspberries with chocolate mousse!

Quick & Easy Chocolate Mousse

1 cup semi-sweet chocolate chips
1.5 cups heavy whipping cream, divided
1/2 tsp vanilla extract
For garnish: fresh raspberries

1. Put chocolate chips and 1/4 cup heavy cream in a heat-proof bowl. Microwave for 90 seconds, stirring twice partway through. When chocolate has melted, stir in 1/2 tsp vanilla extract. Set chocolate aside to cool for 10-15 minutes.
2. While chocolate is cooling, whisk remaining 1 1/4 cups heavy whipping cream in a metal bowl with a metal whisk until soft peaks form. Reserve a quarter cup or so for garnish.
3. Gently fold in half the cooled chocolate into the whipped cream until uniform in color, then fold in the remaining chocolate. Go slow – don’t rush it! You don’t want to lose any volume in the whipped cream.
4. Transfer to ramekins or serving dishes and chill for one hour before serving. Serve with fresh raspberries and a dollop of reserved whipped cream.