Easy Chocolate Mousse With Croissant Crumbs


Say hello to your new favorite chocolate dessert—an easy chocolate mousse with an irresistible croissant topping.

Easy Chocolate Mousse with Croissant Crumbs
Photo: Caitlin Bensel
Hands On Time:
20 mins
Total Time:
2 hrs 30 mins

Though mousse might seem like an intimidating dish to make, this simple version is foolproof. Rather than relying on eggs for the structure, whipped cream does all the work, creating creamy clouds of luscious chocolate. Toasted croissant breadcrumbs top off the mousse, bringing buttery decadence (and a twist of French flair) to each bite.

Pro tip: Be sure to gently fold the chocolate mixture and the whipped cream to avoid deflating the whipped air into the cream. For a more casual way of serving this mousse and the beauty of a make-ahead dessert, scoop straight from the bowl to serve. Make the croissant crumbs up to three days ahead.


  • 1 tablespoon granulated sugar

  • 2 cups heavy whipping cream, divided

  • 10 ounces bittersweet chocolate chips (about 1 ½ cups)

  • 1 teaspoon pure vanilla extract

  • 1 2 ½-ounce, 2-day-old croissant, torn into pieces (about 2 cups)

  • Flaky sea salt, for serving


  1. Heat sugar and ¾ cup whipping cream in a small saucepan over medium, stirring often, until sugar is dissolved, about 3 minutes. Remove from heat. Add chocolate chips and vanilla; stir until melted and smooth, about 2 minutes. Let cool for 10 minutes.

  2. Meanwhile whisk remaining 1¼ cups whipping cream in a large bowl until medium peaks form, about 2 minutes.

  3. Add chocolate mixture to whipped cream in 3 batches, gently folding after each addition until just combined and no streaks remain. Spoon mixture evenly into serving dishes; cover each dish loosely with plastic wrap. Chill for 2 hours for a lighter texture or up to 8 hours for a denser, richer texture. (Mousse can be made up to 3 days ahead and chilled in an airtight container; spoon into serving dishes before serving.)

  4. Meanwhile, preheat oven to 300°F. Process croissant pieces in a food processor until fine crumbs form, about 30 seconds. Spread crumbs in an even layer on a rimmed baking sheet. Bake, tossing crumbs and rotating baking sheet halfway through, until golden brown and crisp, 12 to 14 minutes. Let cool completely, about 15 minutes. (Croissant crumbs can be made up to 3 days ahead and stored in an airtight container.)

  5. Before serving, let mousse chilled longer than 2 hours come to room temperature for 30 minutes. Top with croissant crumbs and flaky sea salt.

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