This silky smooth chocolate mousse recipe is made with only three ingredients and three simple steps. No cooking, no fancy techniques, and no eggs. One of the easiest desserts you’ll ever make!
This recipe is super easy and delicious, my friend even licked the bowl!
Seriously, this is the 3rd time I have made this and will continue to enjoy it. Thank you! ★★★★★
– Marion
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Recipe snapshot
Flavor & Texture: Creamy, velvety, smooth chocolate flavor in every bite.
Ease: Only three easy steps. You can do this!
Basic ingredients: Three ingredients are needed (cream, chocolate chips, and powdered sugar) with an optional fourth ingredient (vanilla).
No bake: No raw eggs and no need to cook or bake this simple dessert.
Ingredients needed
Heavy cream: Be sure to use heavy whipping cream for the best results.
Chocolate chips: Use semisweet, milk, or dark chocolate chips (or a combination). This is the primary flavor of the mousse, so choose a brand of chocolate chips that you really enjoy. Try the white chocolate version, too: white chocolate mousse.
Powdered sugar: Just a bit for added sweetness.
Vanilla extract: This optional ingredient rounds out the chocolate flavor. If you don’t have it on hand you can skip it.
How to make chocolate mousse
*Full recipe below in recipe card*
- Melt chocolate chips and heavy cream chips until 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.
Serving suggestions (including filling cakes and pies)
In addition to serving this mousse on its own or topped with whipped cream, you can also use it for the following:
Pies: Pour the 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. Adjust as necessary to fit your crust.
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. 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. Pictured below: small batch chocolate cupcakes.
Trifle: Layer mousse, graham cracker crumbs or chocolate cookie crumbs, and whipped cream in individual glasses.
More chocolate recipes
Recipe
Easy Chocolate Mousse Recipe
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
- 1-2 tablespoons powdered sugar
- ¼ teaspoon pure vanilla extract, optional, use it if you have it
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!
Suzanne Ripstein says
Easy and delicious!
Allison says
I’m glad you enjoyed it! 🙂
MJ Chapman says
This recipe is amazing! I made a massive batch for 50 women. It went over so well. I have also used it as a frosting for a lovely cake and it worked very well. Wish I could paste a photo of it. It was much enjoyed! Thank you so much!
Allison says
I’m so glad! Thanks for taking the time to share your experience. 🙂
Kelly says
Never made chocolate mousse before and this was simple and delicious! I’m considering doing layers of white and dark chocolate next time. Do you know if it would work with white chocolate chips too?
Allison says
Hi, Kelly! That recipe is here: white chocolate mousse.
Chelsea says
How far in advance can you make it? Like if I make it on Wednesday and are gonna have it Thursday would that be ok?
Allison says
Yep, that’s totally fine! Enjoy!
Maddie says
Hello! I was wondering how long this will keep for in the fridge? Also, do you think this could work as a layer individual size trifles? Thank you!
sherry says
Great recipe! Has a wonderful chocolaty taste.
I love that I don’t have to do all the extra steps to make sure I don’t give salmonella to my guests! No fussing with the eggs, making this my new go-to chocolate mousse.
Allison says
Yay! I’m so glad! Thanks for stopping by. 🙂
Paul C Ferry says
Never use a microwave when making something remotely decadent or just from scratch. Use a double boiler or a makeshift one. That’s all.
Ken says
It was easy to make, took more time than I thought. I added a teaspoon of instant coffee mixede with an ounce of hot water to the chocolate mix along with cream. I let the choc/cream cool down too much before folding whipped in.
Allison says
Thanks for sharing your experience. 🙂
Vivian says
Wonderful dessert – so easy to prepare and so delicious! A true chocolate delight!
Alicja says
hay? „ you write “Ease: Only three easy steps. You can do this!” and why does almost everyone on the blog write this? I can do it easily and quickly myself, but when I search for something on the internet I want something special, unpopular and not necessarily easy! Such a small question, best regards- Alicja
Allison says
Hi, Alicja! Great questions. I write recipes for the average (untrained) home baker. I try to provide recipes with a variety of difficulty/skill levels so that there is something for everyone. For someone who is short on time or inexperienced in the kitchen, this chocolate mousse is a great beginner recipe for them! For someone like you, wanting something a little more involved, I would recommend this chocolate cake, this layer cake, these brownies, or these cookies.
Mary says
I must have done something wrong because I make chocolate mouse all the time but this came out very light on the chocolate. I used semi sweet chocolate chips like I always do but it was very faint on the chocolate richness.
Allison says
Thanks for sharing your experience. Maybe you’d like this recipe better with a bittersweet/dark chocolate?