6. Chill and set: Spoon or pipe the mousse into 4 small cups, jars, or ramekins. Smooth the tops if you like. Cover and refrigerate for at least 1–2 hours, or until the mousse is set and nicely chilled. The texture will become light, airy, and spoonable.
7. Serve: Just before serving, you can top with a little extra whipped cream or a few chocolate shavings if you’d like. Serve cold and enjoy this simple, special treat with your family.
For kids who prefer things extra sweet, you can use milk chocolate instead of semi-sweet; just know the mousse will be a bit softer and sweeter. If you have a more adventurous crowd, try using dark chocolate (60–70% cacao) and skip or reduce the sugar for a richer, more grown-up dessert. To make it feel extra fancy, stir in a splash of vanilla extract or a pinch of cinnamon to the whipped cream before folding in the chocolate. For a mocha twist, add 1–2 teaspoons of instant espresso powder to the hot cream before pouring it over the chocolate. If you have dairy-sensitive family members, you can experiment with full-fat coconut cream and dairy-free chocolate—chill the coconut cream overnight, whip the thick part, and fold in melted chocolate. For picky eaters who like things simple, leave off all toppings and serve the mousse plain in small cups; for kids who love to decorate, set out bowls of mini marshmallows, sprinkles, or crushed cookies so they can build their own little mousse sundae. This recipe also doubles easily for parties—just make it in advance and keep it chilled until you’re ready to serve.
