This silky smooth Chocolate Mousse is made with only four ingredients and three simple steps. No cooking, no fancy techniques, and no eggs.
Behold the easiest Chocolate Mousse in the universe! This recipe comes together so quickly that you’ll be diving into decadent chocolate mousse in no time. You can easily adjust the recipe to feed more or less, based on what you need.
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Why you’ll love this recipe
- Ease: Literally three easy steps. You can do this!
- Basic ingredients: Only four ingredients needed.
- Texture: So creamy, velvety, and smooth.
- Flavor: Incredible chocolate flavor in every bite.
- No bake: No raw eggs and no need to cook or bake this simple dessert.
- Easily change recipe size: This recipe can be scaled up or down based on how much you need.
Ingredients needed
- Chocolate chips
- Heavy cream
- Powdered sugar
- Vanilla extract
Chocolate mousse recipe overview
*Full recipe below in recipe card*
- Melt heavy cream and chocolate chips until sooth and combined.
- Cool to room temperature (about 15 minutes).
- Whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Fold the whipped cream into the melted chocolate. Transfer into individual serving dishes (if desired) and chill.
Key technique: How to fold in whipped cream
Folding is a lifting and scooping motion that incorporates batters while maintaining an airy quality. Use a large rubber/silicone spatula to cut through the center of the batter. Bring some batter up from the bottom and flip it over. Repeat scraping down the side of the bowl, into the center, flipping, and repeating.
Recipe tips
Use good quality chocolate chips that you enjoy the taste of. This is the primary flavor of the mousse.
When whipping heavy cream it should be very cold, straight from the fridge.
Allow at least 2 hours for the mousse to chill and firm up before serving.
If you plan on serving this mousse topped with whipped cream you can make extra whipped cream during step 2 of the recipe and set some aside for topping.
Straight from the fridge the mousse will be on the firmer side. Allow it to sit at room temperature for several minutes and it will soften.
Can this be used as a filling for cake or pie?
I’ve received several questions about whether or not this mousse can be used as a filling for cakes or pies. I have tried it and the answer is yes.
Pies: Pour the assembled mousse (before chilling) into a baked and cooled crust. Spread into an even layer and chill for at least 3 hours. The recipe as written makes about 2 and ½ cups of mousse.
Cakes: This mousse does not work as frosting but it can be used as filling between the layers of a layer cake or in the center of cupcakes. I chill the mousse first, allow it to soften at room temp for about 10 minutes, then add it to to the cake. Store in the refrigerator.
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Recipe
Easy Chocolate Mousse
Ingredients
- 1 cup chocolate chips , I use semisweet
- ½ cup heavy whipping cream, for melting chocolate chips
- ⅔ cup chilled heavy whipping cream, for whipping
- 1 tablespoon powdered sugar
- ¼ teaspoon pure vanilla extract
Instructions
- In a large bowl, heat chocolate chips and ½ cup cream until the chocolate is melted and the mixture is smooth. I do this in the microwave in 20 seconds increments, stirring well between each. Set aside to cool to room temperature, stirring occasionally (this took about 15 minutes).
- In the bowl of a hand mixer or stand mixer fitted with the whisk attachment, beat ⅔ cups chilled cream with powdered sugar and vanilla until stiff peaks form (see note about making extra for topping). Transfer the whipped cream to the refrigerator until the chocolate has cooled to room temperature.
- Using a rubber/silicone spatula, fold* the whipped cream into the melted chocolate. Once fully combined, transfer the mousse into individual serving dishes and chill for at least 2 hours. The colder it is, the more firm it will be. If you'd like it softer you can leave it at room temperature for about 15 minutes before serving.
Video
Notes
Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!
Kim
Now you seen as I have on Instagram, these chocolate moose they claim to make with cottage cheese is it possible and how do you modify?
Allison
I have only made this recipe as written. I haven’t tried it with cottage cheese.
Donita Ogden
Very simple recipe. It is quick and easy and delicious!!
Allison
Thanks! I’m glad you enjoyed it!
Amanda
Easy and delish. Used it for tuxedo cake.
Allison
I’m glad you enjoyed it! 🙂
Jordyn
I’m can’t wait to make this for my parents im only 8 but I’m great at baking this is the first time THANK YOU!!!!!!!!😍😍😋😋
Zachary Poe
i would absoulutely love it and give it 5 stars if the folding instructions were easier to follow
Allison
Hi! Did you see the note where I explain folding?
Bar
Hi
Love the recipe I really hope that you could answer me soon. I wanted to ask if I want to make cake with chocolate mousse and for my base I’m using about 24 ring size , is doubling the recipe is enough?
Should it be less then x2 like x1.5
Or more?
😊 thanks
Allison
Hi! I’m not exactly sure what quantity you’ll need. This recipe makes about 2.5 cups. I think it’s always better to make too much than not enough. Enjoy!
Emily
Can I use other chocolate instead of chocolate chips?
Allison
You can try a chopped chocolate bar.
Ashley
I made this and it’s fantastic! Initially I was worried as the texture seemed more like pudding. But after it was in the fridge I can’t believe how wonderful the texture is. So simple and very tasty. I did add a pinch of salt also.
Allison
I’m glad you enjoyed it, Ashley. 🙂
Moon
Hi, I am just wondering. How many ramekin can I get for this recipe? Thank you!
Allison
Hi! This recipe makes about 2.5 cups of mousse. It will depend on what size your ramekins are. Enjoy!
Elayna
Successful on the first try, silky smooth and delicious. Was not to strong.
Will make this recipe many more times! 😊
Allison
That’s great to hear! I’m glad you enjoyed it.