If you’ve ever wished for a dessert that lands somewhere between a luscious chocolate pudding and an elegant mousse—but without all the fuss—this chocolate mascarpone mousse is your dream come true.
It combines rich dark chocolate, fluffy whipped cream, and creamy Italian mascarpone cheese into a no-bake treat that feels like something you’d get at a fine restaurant… yet it takes less than 20 minutes to prep.
The mascarpone adds depth and a subtle tang that sets this mousse apart from its sweeter, more sugary cousins.
It’s not overly sweet, which makes it perfect for adults—but you’ll be surprised how much kids love it too (especially topped with whipped cream and berries). It’s also a fantastic make-ahead dessert for entertaining, since it chills beautifully and sets up firm but spoonable.
Why You’ll Love This Recipe
This mousse is elegant enough for dinner parties but simple enough to whip up on a weeknight. With no eggs and no baking, it’s a low-stress dessert that feels like a high-end indulgence.
You’ll also love that it’s versatile and customizable—serve it in small glasses for individual portions, layer it in trifles, or spoon it into tart shells for an easy twist.
And best of all? You only need a handful of ingredients and about 15 minutes of active time.
What You’ll Need
- 6 oz dark or semi-sweet chocolate (60–70%), chopped
- 1 cup heavy whipping cream, cold
- 8 oz mascarpone cheese, softened
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional toppings: whipped cream, berries, chocolate curls, cocoa powder
Pro Tips
- Use good-quality chocolate—it’s the star of the show, so choose one you enjoy eating on its own.
- Let mascarpone soften slightly so it blends smoothly without clumps.
- Don’t overwhip the cream—you want soft to medium peaks, not butter.
- Chill before serving for at least 2 hours to let the mousse set properly.
- Serve in small portions—this dessert is rich, so a little goes a long way!
Tools You’ll Need
- Medium saucepan
- Mixing bowls
- Electric mixer or whisk
- Rubber spatula
- Serving glasses or ramekins
- Microplane or peeler (for chocolate curls, optional)
Substitutions and Variations
- Milk chocolate: For a sweeter, more kid-friendly version.
- Espresso twist: Add 1 teaspoon instant espresso to the melted chocolate for mocha vibes.
- Liqueur option: Stir in 1 tablespoon of Grand Marnier, Kahlúa, or Bailey’s for an adult upgrade.
- Dairy-free version: Use coconut cream and a dairy-free cream cheese alternative.
- Garnish ideas: Top with crushed biscotti, candied nuts, or sea salt flakes.
Make Ahead Tips
- Make mousse up to 2 days in advance, covered in the fridge.
- Do not freeze—the texture will change.
- Whipped cream topping can be piped or spooned just before serving for freshest presentation.
How to Make Chocolate Mascarpone Mousse
Step 1: Melt the Chocolate
In a small saucepan or microwave-safe bowl, melt the chopped chocolate slowly over low heat or in 30-second intervals, stirring until smooth. Let cool slightly.
Step 2: Whip the Cream
In a cold mixing bowl, beat the heavy cream with a pinch of salt until soft-medium peaks form. Set aside in the fridge.
Step 3: Mix Mascarpone and Sugar
In a separate bowl, combine mascarpone, powdered sugar, and vanilla. Mix until smooth and creamy.
Step 4: Combine Chocolate and Mascarpone
Stir the slightly cooled melted chocolate into the mascarpone mixture until fully combined and smooth.
Step 5: Fold in the Whipped Cream
Gently fold the whipped cream into the chocolate-mascarpone mixture in batches until smooth and fluffy.
Step 6: Chill and Serve
Spoon into small glasses or ramekins. Chill for at least 2 hours. Serve with desired toppings.
Leftovers and Storage
- Refrigerate covered for up to 3 days.
- Best enjoyed cold—do not leave at room temperature for long.
- Avoid freezing as the texture may separate.
Recipe FAQs
1. Can I use cream cheese instead of mascarpone?
You can, but the flavor will be tangier and firmer. Soften well and reduce the sugar slightly.
2. How sweet is this dessert?
It’s lightly sweetened—perfect for adults. You can add more powdered sugar to taste if you prefer sweeter.
3. Can I make this without an electric mixer?
Yes, but it will take longer. Chill your whisk and bowl for best results when whipping by hand.
4. Can I use store-bought whipped topping?
In a pinch, yes—but fresh whipped cream makes a big difference in flavor and texture.
Creamy, Elegant, and Made to Impress
This chocolate mascarpone mousse is the kind of dessert you keep in your back pocket for when you want something easy and elegant. It’s sophisticated, rich, and full of velvety texture—and yet so simple to make ahead.
Try it for your next dinner party or treat-yourself moment and let me know how it turned out! Did you add berries? Go all dark chocolate? Leave a comment and share your twist!
