Easy Faux Chocolate Mousse

Easy Faux Chocolate Mousse

9 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    5 m
  • Ready In

    1 h 15 m
Recipe by  mistressmary

“This is a quick recipe that tricks the eyes and the palate in to thinking it's authentic chocolate mousse made with cream and eggs.”

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Adjust Servings

Original recipe yields 4 servings



  1. Mix mascarpone cheese, whipping cream, and vanilla extract in a bowl.
  2. Melt chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
  3. Fold melted chocolate into the mascarpone cheese mixture.
  4. Refrigerate until set, 1 to 2 hours.

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Reviews (9)

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This is super yummy! I made with Ghirardelli 60% dark choco chips to keep it as low-carb as possible (used 40 chips). I also did not use the heavy cream. I used Rodelle gourmet vanilla. My thinking was to make a choco-type bread spread like Nutella to abate my morning sweet tooth, but this is worthy of eating by the spoonful. I put the mixture back into the 8 ounce cheese container and 1/16 of the container is 6.5 carbs. For those not counting carbs, this is still a wonderful tasting treat. Try it, you won't be disappointed.



Replaced the chocolate chips with unsweetened cocoa powder to make it low carb and low sugar, and it turned out fantastic. Didn't end up needing to refrigerate it very long without the melted chocolate.



This was a really easy and very tasty "mousse". I used it to fill mini sugar cookie cups for a Memorial Day dessert I took to a cookout. I piped it into the cups and it held it's shape very well. Thanks for a quick and easy recipe!

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Amount Per Serving (4 total)

  • Calories
  • 319 cal
  • 16%
  • Fat
  • 31.9 g
  • 49%
  • Carbs
  • 7 g
  • 2%
  • Protein
  • 4.6 g
  • 9%
  • Cholesterol
  • 80 mg
  • 27%
  • Sodium
  • 34 mg
  • 1%

Based on a 2,000 calorie diet



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Chocolate Mousse


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Chocolate I-Can't-Believe-It-Has-Tofu Mousse