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!
Pamela L Browne says
A few ingredients, alittle time & BAM the easiest yummiest chocolate mousse! Serving as Christmas Eve desert. Thanks this will be used often.
Allison says
That’s great to hear! Thanks for stopping by. 🙂
Cori says
The flavor was amazing, but it hardened like fudge.. I’ll double the whipped cream next time and see how that works..
Allison says
Bummer! Sorry to hear that.
Michelle says
Is this firm enough to pour chocolate ganache over?
Allison says
Yes, once it has set in the fridge.
Debv says
Has anyone used 72% cacao dark chocolate chips?
Penelope says
I used a chopped up 72% dark bakers bar and it turned out great.
Allison says
I’m glad you enjoyed it!
Kie says
How can I stiffen the mousse if it is still too watery? I may not have whipped the cream enough 😬
Allison says
Is it already combined? You can try folding in more whipped cream.
Jeannine Limpahan says
Easiest, best tasting mousse I have ever had.
Allison says
I’m glad you enjoyed it. 🙂
Layne says
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 says
Perhaps the microwaved chocolate got too hot? Did you use the same brand/type of chocolate both times?
Elizabeth Kayla says
Amazing decadent silky and creamy. I used Guittard 55% mosels and this came out perfect.
Allison says
I’m glad you enjoyed it! Thanks for stopping by.
Lana Loncaric says
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 says
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 says
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 says
I have used this recipe before to make the best and easiest chocolate mousse. Thank you for sharing this with us chocolate lovers!
Allison says
You’re welcome! Thanks for taking the time to comment. 🙂
Mary says
I am considering adding a chocolate cookie crust similar to cheesecake base at bottom to make a bit more substantisl. Thoughts?
Allison says
Yes, that should work. Enjoy!