Name: Slow Cooker Chocolate Mousse recipe
Prep time: 10 min
Cook time: 2 h
Total time: 6 h 10 min
Yield: 8
Cuisine: American
Ingredients: 2 cups heavy whipping cream; 5 large egg yolks; ½ cup granulated sugar; 1 teaspoon vanilla extract; 1 teaspoon instant coffee granules or espresso powder; 1 cup semi-sweet chocolate chips (or chopped chocolate); Pinch of salt

Indulge in this velvety, rich slow cooker chocolate mousse that transforms simple ingredients into an ultra-creamy, decadent dessert. Gently cooked low and slow, then chilled to perfection, it delivers intense chocolate flavor with a light, airy texture that’s surprisingly easy to make in your crockpot—no stovetop double boiler required!

Why You’ll Love This recipe

You’ll absolutely fall in love with this slow cooker chocolate mousse because it brings restaurant-quality decadence right to your kitchen with almost zero effort. Forget standing over a hot stove whisking constantly or worrying about scorching delicate chocolate—the crockpot does all the gentle heating for you, melding heavy cream, egg yolks, and rich chocolate into an impossibly smooth, luxurious texture.

The subtle coffee note enhances the deep chocolate flavor without overpowering it, creating a sophisticated taste that feels gourmet. It’s make-ahead friendly, perfect for dinner parties, holidays, or when you want an impressive dessert without stress.

The hands-off cooking method frees you up, and the result is a chilled mousse that’s lighter than pudding yet denser than whipped cream—pure chocolate heaven in every spoonful. Plus, it’s endlessly customizable and always turns out silky and foolproof.

Yield: 8 servings

Slow Cooker Chocolate Mousse recipe

Creamy, rich slow cooker chocolate mousse—easy, decadent, and perfectly smooth with intense chocolate flavor.

Prep Time 10 minutes

Cook Time 2 hours

Additional Time 4 hours

Total Time 6 hours 10 minutes

Ingredients

2 cups heavy whipping cream
5 large egg yolks
½ cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon instant coffee granules or espresso powder
1 cup semi-sweet chocolate chips (or chopped chocolate)
Pinch of salt

Instructions

Grab your trusty 3-4 quart slow cooker and lightly grease the inside with a bit of butter or non-stick spray—this makes cleanup a breeze!
Pour in the luscious heavy cream, then add those gorgeous golden egg yolks, sugar, vanilla extract, instant coffee, and a tiny pinch of salt.
Whisk everything together gently but thoroughly until smooth and well combined—don’t go overboard, just get it nice and happy together.
Cover your slow cooker with the lid and set it to LOW heat. Let this chocolate magic happen for about 1½ to 2 hours.
Peek in around the 1½-hour mark—the mixture should be steaming hot and slightly thickened, but still pourable (around 160°F if you want to check).
Quickly stir in all those beautiful semi-sweet chocolate chips until they melt completely and create a silky, glossy mixture—oh, the aroma is incredible!
Give it one final gentle stir to make sure everything is perfectly incorporated, then turn off the slow cooker.
Carefully ladle or pour the warm mousse into individual serving glasses, ramekins, or one large bowl—your choice for that wow factor!
Let it cool slightly at room temperature (about 20-30 minutes), then cover and pop it into the fridge to chill for at least 4 hours.
When ready to serve, add a swirl of whipped cream, chocolate curls, or fresh berries—this dessert is ready to steal the show!

Notes

This mousse is gently cooked to thicken and pasteurize the eggs, but use caution with raw/undercooked eggs if serving vulnerable groups. Always use full-fat cream for proper setting. If it seems too soft after chilling, it may need longer refrigeration or a slightly longer cook next time.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 470Total Fat 35gSaturated Fat 21gUnsaturated Fat 14gCholesterol 188mgSodium 66mgCarbohydrates 38gFiber 2gSugar 34gProtein 7g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Use a smaller 3-4 quart slow cooker for best results—the mousse cooks more evenly and quickly than in a larger one.
Whisk ingredients just until combined; over-whipping before cooking can cause separation.
Stir in chocolate chips after the initial cook time while the mixture is still hot—this ensures they melt smoothly without scorching.
For food safety, use pasteurized eggs if you’re concerned about raw yolks, or cook to at least 160°F internal temperature.
Chill the mousse for at least 4 hours (overnight is even better) to achieve the classic firm-yet-light mousse texture.
Serve in small ramekins or glasses for elegant presentation and easy portion control.
Top with whipped cream, chocolate shavings, or fresh berries right before serving to keep the toppings fresh.

Ingredients Notes

Heavy cream forms the luxurious, velvety base of this mousse—choose full-fat (at least 36%) for the richest, most stable texture that whips and sets beautifully. Egg yolks add silkiness and help create that signature mousse structure through gentle cooking; fresh, high-quality eggs make a noticeable difference in flavor and color.

Granulated sugar provides balanced sweetness that dissolves easily during the slow cook—avoid powdered sugar here as it can make the texture grainy. Instant coffee or espresso powder deepens the chocolate flavor dramatically without making it taste like coffee (it’s a classic trick pastry chefs use). Vanilla extract rounds out the flavors with warm notes.

Finally, high-quality semi-sweet chocolate chips (55-60% cacao) deliver intense chocolate taste and smooth melting; avoid milk chocolate unless you prefer a sweeter, milder result.

Variations and Substitutions

Make it mocha by increasing instant coffee to 2 teaspoons or adding 1-2 tablespoons of Kahlua or coffee liqueur for an adult twist. For a dairy-free version, substitute full-fat coconut cream for heavy cream and use dairy-free chocolate chips—note the flavor will have subtle coconut undertones.

Turn it into dark chocolate mousse by using 70%+ dark chocolate chips for a more intense, bittersweet experience. Add a pinch of cinnamon or cayenne for a Mexican chocolate variation. For a boozy version, stir in 2-3 tablespoons of your favorite liqueur (Baileys, Grand Marnier, or rum work wonderfully) after cooking.

If avoiding eggs, this recipe isn’t easily egg-free as yolks provide structure, but you could experiment with a stovetop version using gelatin instead. For extra richness, fold in ½ cup whipped cream after chilling for an even airier texture.

Storage Options

Store the mousse covered in the refrigerator for up to 4-5 days. It actually tastes even better on day 2 as the flavors meld. Do not freeze, as the creamy texture may separate or become grainy upon thawing. If making ahead for a party, prepare up to 2 days in advance and keep chilled until serving time.