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!
Holly says
What a great recipe and with only 4 ingredients I know my son would love to help me make this chocolate treat!
Katie says
Chocolate mousse has to be one of my favorite desserts. I can’t wait to try this one.
bridget {bake at 350} says
This looks just heavenly! I love chocolate mousse!
JulieD says
Thank you so much for joining in this year! You’re the best!!!
Allison says
You’re welcome! I’m happy to participate. 🙂
Wendy Klik says
Perfect Valentine Day treat.
Hafsa says
Can i use milk to melt the chocolate instead of heavy cream?
Allison says
You can try it. I would assume the texture might end up a bit different.
Tina J says
I appreciate the instructions on how to “fold in” the whipped cream. I wonder if it will work with cheese as well? 🙂
Linda says
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 says
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 says
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 says
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 says
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 says
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.