Masala chocolate mousse is my way of adding a little warmth to a classic dessert. Rich chocolate stays front and center, with gentle Indian spices woven in just enough to deepen the flavor without taking over. The result is smooth, creamy, and indulgent without feeling too heavy.
I like this recipe because it’s easy to make and doesn’t require baking, yet it still feels thoughtful and special. It works well as a make-ahead dessert for guests or as a quiet after-dinner treat when you want something sweet but not overwhelming. Simple to prepare, comforting to eat, and just different enough to feel memorable.
Why You’ll Love This
- Smooth, rich chocolate with a light touch of spice
- No baking required and easy to prepare
- Feels indulgent without being heavy
- Perfect for make-ahead desserts or small gatherings
- Elegant enough for guests but simple for everyday treats
Masala Chocolate Mousse
Ingredients
- 150 g dark chocolate (chopped)
- 200 ml cream ¾ cup
- 1 egg optional, for richness
- 25 g sugar 2 tablespoons
- 0.5 g ground cardamom ¼ teaspoon
- 0.2 g chili powder optional (a pinch)
Instructions
- Melt chocolate gently in a bowl over hot water. Stir in cardamom (and chili if using).
- In another bowl, whip cream and sugar until soft peaks form.
- (Optional: beat the egg and stir into melted chocolate for extra smoothness.)
- Fold the melted chocolate into whipped cream until just combined.
- Spoon into small glasses and chill for 2 hours.
Notes
- Use milk chocolate if you prefer a sweeter mousse, but reduce the sugar slightly.
- Coconut cream works well instead of dairy cream for a dairy-free version.
- Skip the egg for a simpler, egg-free mousse.
- Chop the chocolate finely so it melts smoothly.
- Let the melted chocolate cool slightly before mixing to avoid splitting.
- Fold the cream gently to keep the mousse light and airy.
- Prepare the mousse up to 24 hours in advance.
- Keep covered in the refrigerator until serving.
- Best enjoyed within 2 days for the best texture.
- Serve chilled in small glasses or bowls.
- Garnish with cocoa powder, chocolate shavings, or chopped nuts.
- Pairs well with fresh berries or sliced fruit.
- Add a pinch of cinnamon along with cardamom for extra warmth.
- Top with sea salt flakes for contrast.
- Add a splash of coffee or espresso to deepen the chocolate flavor.
Nutrition
FAQs
Can I make Masala Chocolate Mousse without egg?
Yes. The egg is optional. You can skip it and still get a smooth, creamy mousse.
How spicy is this dessert?
It has very mild heat. The chili powder is optional and can be reduced or skipped.
Can I prepare this mousse ahead of time?
Yes. You can make it up to 24 hours in advance and keep it covered in the refrigerator.
How long does Masala Chocolate Mousse last in the fridge?
It stays fresh for up to 2 days when stored properly.
Can I use milk chocolate instead of dark chocolate?
Yes, but the mousse will be sweeter. Reduce the sugar slightly to balance it.
What spices work best in this mousse?
Cardamom works best. You can also add a small pinch of cinnamon for extra depth.
Masala Chocolate Mousse is an easy dessert that feels special without being complicated. The smooth chocolate, light spice notes, and creamy texture make it a great choice when you want something comforting but not too heavy. It’s simple enough for everyday treats and elegant enough to serve to guests.
If you loved this Masala Chocolate Mousse, try serving it after my Palak Gosht or Cumin Rice; their warm, savoury flavours pair beautifully with the mousse’s rich chocolate finish.
If you try this recipe, let me know how it turned out in the comments. And if you enjoy Indian and Indian-inspired desserts with a twist, follow Beyond Chutney for more recipes you’ll love making again.
Have a question or something to share? Leave a comment below!