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.
More chocolate recipes
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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!
Shea Getty
Note: If you have a non-foodie hubby, don’t use semi-sweet ghirardelli – use milk chocolate, for sure. I loved this recipe for me, but for my husband, he took a bite and went, ugh. For some people, all their taste is in their mouth, lol. Other than that, I used an extra half teaspoon of vanilla(I used Mexican vanilla we got from Cozumel), and a little bit of extra redi-whip extra creamy to try and entice my husband to want to try it. For me, I found this recipe sublime…my husband likes more basic tastes. I hope this helps any ladies with non foodie husbands. Long live dark chocolate! I’m still smiling after eating this. Yumzzzzz
Allison
Haha! Thanks for sharing your experience. 🙂
Kim
Thank you for this recipe! Can you let the mousse set in one large dish and then transfer to a piping bag to pipe into chocolate cups?
Allison
Yes, but it might be a bit too firm to pipe right out of the fridge. I would probably chill it partially, then pipe it, then continue chilling. You want it thick/cold enough to hold its shape.
Jozie
I made this for the first time and was pleasantly surprised that it was delicious…smooth, airy and not too sweet. Since this is my fave dessert, I am grateful for the ease of this recipe because I will be making it often. Thank you!
Allison
You’re welcome! I’m glad you enjoyed it! 🙂
PATRICIA
CAN YOU MAKE THIS FOR A LARGE CROWD
Allison
You can double it. That would make about 5 cups of mousse.
Chaddy Jenkins
Is this more of a dark taste or more sweet?
Allison
I use semisweet chocolate so it’s fairly sweet but not too sweet.
Taihinu Robinson
Was my first time trying to make mousse and it turned out so good! Tastes delicious and so simple to make!
Thank you!!!
Allison
You’re welcome! I’m glad you enjoyed it!
Valerie Smith
Will this hold up well if making a day in advance for a wedding dessert?
Allison
Yes, one day in advance should be fine.
Valerie Smith
Thank You!
Maya
How far in advance would it be possible to make this?
Allison
For the best texture I wouldn’t make it more than one to two days in advance.
Kelly
So easy! So yummy!
I got martini glasses and put a bit of crumbled brownie at the bottom. Then majorly mousse, then dollop of whipped bareme and 2 raspberries. Looks harder than it is. I also put a tiny bit of quality almond extract bc we like that flavor.
Great recipe!
Allison
That sounds amazing! I’m glad you enjoyed it. 🙂
Gina
Easy and delicious !
Allison
I’m glad you enjoyed it!