TOTAL TIME: Prep: 20 min. + chilling
MAKES: 8 servings


  • 12 ounces semisweet or bittersweet chocolate, finely chopped
  • 1-1/3 cups heavy whipping cream, divided
  • 1/3 cup water
  • 1/4 cup dark corn syrup
  • 1 teaspoon rum extract
  • 1 package (8 ounces) cream cheese, cubed

Nutritional Facts

1 each: 285 calories, 26g fat (16g saturated fat), 86mg cholesterol, 115mg sodium, 12g carbohydrate (7g sugars, 0g fiber), 3g protein .


  1. In a heavy saucepan over medium-low heat, combine the chocolate, 1/3 cup of cream, water and corn syrup. Cook and stir until chocolate is melted and mixture is smooth. Remove from heat; cool for 20 minutes. Whisk in extract and cream cheese until blended; set aside.
  2. In a small bowl, beat remaining cream until stiff peaks form. Fold into chocolate mixture. Spoon into individual dessert dishes. Cover and refrigerate for at least 4 hours. Yield: 8 servings.
Originally published as Chocolate Mousse in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p9

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lorettalib 253661
Reviewed Sep. 4, 2016 Edited Sep. 14, 2016

"Just made this dish. I would soften the cream cheese before adding to chocolate mixture. I didn't and I have little bits of the cream cheese in the mousse. It still is very good. I forgot to buy the rum extract, so I used Kahlua instead, very good. I also used semi-sweet morsels, so there was no need to finely chop. Will definitely make again."

ScottsGrace 243768
Reviewed Feb. 14, 2016

"I used this recipe to fill puff pastries. Didn't have dark corn syrup so I used light. It still turned out very well. I also used a dark German chocolate. It was easy to pipe into the pastries (I used my pampered chef decorator). Will use this recipe again!"

Sepha 66765
Reviewed Jun. 22, 2013

"I make this most Thanksgiving and Christmas dinners! I've made a few times for single Soldiers at the barracks whenever my hubby had duty and it has always been a hit :)"

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