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!
Pamela L Browne
A few ingredients, alittle time & BAM the easiest yummiest chocolate mousse! Serving as Christmas Eve desert. Thanks this will be used often.
Allison
That’s great to hear! Thanks for stopping by. 🙂
Cori
The flavor was amazing, but it hardened like fudge.. I’ll double the whipped cream next time and see how that works..
Allison
Bummer! Sorry to hear that.
Michelle
Is this firm enough to pour chocolate ganache over?
Allison
Yes, once it has set in the fridge.
Debv
Has anyone used 72% cacao dark chocolate chips?
Penelope
I used a chopped up 72% dark bakers bar and it turned out great.
Allison
I’m glad you enjoyed it!
Kie
How can I stiffen the mousse if it is still too watery? I may not have whipped the cream enough 😬
Allison
Is it already combined? You can try folding in more whipped cream.
Jeannine Limpahan
Easiest, best tasting mousse I have ever had.
Allison
I’m glad you enjoyed it. 🙂
Layne
I’ve made this mousse three times. First two got rave reviews from my family. I melted the chocolate in a double boiler.
Last time I melted the chocolate’s in the microwave. It was more like fudge in a cup.
Very curious if going back to melting chocolate in double boiler will make the mousse great again
Allison
Perhaps the microwaved chocolate got too hot? Did you use the same brand/type of chocolate both times?
Elizabeth Kayla
Amazing decadent silky and creamy. I used Guittard 55% mosels and this came out perfect.
Allison
I’m glad you enjoyed it! Thanks for stopping by.
Lana Loncaric
This was not it. Worst mousse I’ve ever made. I followed the recipe exactly. The texture was like sand. Very far from smooth. It wasn’t smooth until it melted in my mouth and even then just awful. My kids even disliked it.
To those that like this recipe, good for you, nice and simple recipe. However, at this point, I’m willing to look at a more complicated recipe to get better result.
Allison
Sorry to hear that. What brand of chocolate did you use? I wonder if the chocolate got too hot and seized, hence the sandy texture.
Penelope
The sandy texture happens when your chocolate seizes because it got too hot. If you tried again without overheating the chocolate it would turn out delicious despite the simple recipe!
Ellen
I have used this recipe before to make the best and easiest chocolate mousse. Thank you for sharing this with us chocolate lovers!
Allison
You’re welcome! Thanks for taking the time to comment. 🙂
Mary
I am considering adding a chocolate cookie crust similar to cheesecake base at bottom to make a bit more substantisl. Thoughts?
Allison
Yes, that should work. Enjoy!