This silky smooth Chocolate Mousse is made with only four ingredients and three simple steps. You won’t believe how easy it is!
Behold the easiest Chocolate Mousse in the universe. With only four ingredients and three simple steps, you can be diving into silky, smooth, chocolate mousse in no time. This recipe joins our Berry Brûlée as our easiest go-to desserts.
Not only is this Chocolate Mousse ready just in time for Valentine’s Day, but I also have information on how you can help with our annual Valentine’s Day fundraiser benefiting Cookies for Kids’ Cancer (more on this below).
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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: This mousse is for chocolate lovers. Use your favorite: milk, semisweet, or bittersweet chocolate.
Recipe overview: Easy Chocolate Mousse
Ingredients
- Chocolate chips
- Heavy cream
- Powdered sugar
- Vanilla extract
Instructions
- Melt heavy cream and chocolate chips until sooth and combined. Cool to room temp.
- Whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Fold half of the whipped cream into the melted chocolate (reserve the remaining whipped cream for topping). Transfer into individual serving dishes (if desired) and chill.
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.
Help us support Cookies for Kids’ Cancer
I’m excited to participate again this year in a Valentine’s event benefiting Cookies for Kids’ Cancer. This is the fifth year for our event and we want to continue to make a difference in the fight against pediatric cancer. Cancer is the #1 cause of death of children by disease in the U.S. There are 40,000 U.S. children actively battling cancer right now.
OXO, Mediavine and Dixie Crystals have each pledged to match our donations raised through this campaign up to $3000! That means when we raise $1, it turns into $4!
Please help us make a difference. Donate here today. Thank you for your support!
Recipe
Easy Chocolate Mousse
Ingredients
- 1 cup chocolate chips (milk, semisweet, or dark), I use semisweet
- 1¾ cups chilled heavy whipping cream, divided
- 2 tablespoons powdered sugar
- ½ 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 remaining 1¼ cups chilled cream with powdered sugar and vanilla until stiff peaks form.
- Divide the whipped cream in half, transferring half to the refrigerator to use for topping the mousse. Fold* the remaining whipped cream into the melted chocolate in two additions. Once fully combined, transfer the mousse into individual serving dishes and chill for a couple 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. Top each serving with some of the reserved whipped cream.
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!
Holly
What a great recipe and with only 4 ingredients I know my son would love to help me make this chocolate treat!
Katie
Chocolate mousse has to be one of my favorite desserts. I can’t wait to try this one.
bridget {bake at 350}
This looks just heavenly! I love chocolate mousse!
JulieD
Thank you so much for joining in this year! You’re the best!!!
Allison
You’re welcome! I’m happy to participate. 🙂
Wendy Klik
Perfect Valentine Day treat.
Hafsa
Can i use milk to melt the chocolate instead of heavy cream?
Allison
You can try it. I would assume the texture might end up a bit different.
Tina J
I appreciate the instructions on how to “fold in” the whipped cream. I wonder if it will work with cheese as well? 🙂
Linda
I have made this 4 times in the past 3 months. It. Is. Incredible. Forget about how easy it is, it is the best chocolate mousse I’ve ever had. Today I made a triple batch so my son could take it to a friend’s house. There was enough leftover for the rest of us, I made sure of it! The first 3 times I made it, I used semi sweet chips, and today I had all of my partially empty bag of chips out (milk, semi sweet, espresso, and dark dark Belgium chocolate), so I thought I would just use up the open bags. It was SO GOOD! The next time I may try white chocolate chips and make part of the recipe a white chocolate mousse, maybe serve it half and half in the serving bowl. I also see adding liqueurs into the mousse mixture and/or the whipped cream in the future. It’s such a simple recipe, its easy to experiment ! Thank you for sharing this!
Allison
Hi, Linda. I’m so happy to hear that you enjoyed it! I have the white chocolate version, too: https://celebratingsweets.com/two-ingredient-white-chocolate-mousse/
Thanks for stopping by!
Daisy
This looks so delicious. I’m gonna have to try this for sure. I love mousse. I wanted to ask can this be used in between a tall cake ? Is it stable enough if I keep the cake in the fridge or freezer 3 or 4 days ahead of time before someone picks it up ? And can heavy cream be used as well and still be stable ? How much per serving for each person ?
Thank You so much.
Allison
I have not tried using it in a cake. If I did I would assemble and serve it the same day to ensure that the mousse was still thick.
Nadya
Hi could you please tell me, if I was to add some rum, would I need to take away anything for example put less heavy cream or can I add 2-3 tbs of rum without worrying?
Allison
I’m not sure. I would still keep the same amount of heavy cream as you’ll need that to help it firm up. You’ll just have to play around with it.