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!
Linda Moore
It was so easy to make and so delicious. My husband asked me to make it again.
Allison
I’m glad you enjoyed it! 🙂
Angela
Followed recipe and it turned out perfect! I made mousse the night before and took cups out of fridge an hour before serving. I whipped remaining heavy cream after dinner with vanilla and sugar prior to serving. Delish!! Great to have a new go-to dessert recipe. Angela
Allison
I’m glad you enjoyed it! Thanks for taking the time to leave a comment. 🙂
andrew
good
Carolyn Hayward
I made this using vegan chocolate chips and vegan “heavy whipping cream” came out so good my husband and I both had 2 helpings.
Allison
I’m so glad that worked! Thanks for sharing your experience. 🙂
Sam I am
Yummy in my tummy
Bob
yummers.
Daphne
One day I somehow ended up with some leftover whipping cream and chocolate chips, but no granulated sugar. I tried this recipe, and it was simple and turned out great! A perfect way to use up that old whipping cream! I was able to heat the cream and chocolate chips in a pot over VERY low heat and stir constantly to keep from scorching, and it turned out fine. I will be making this again!
Allison
That’s great to hear. 🙂 Thanks for stopping by.
Anne MacPhee
Made this today with our grandson and it was so easy and came out DELICIOUS!! We used Hershey’s special dark choc chips and maybe next time might try milk choc chips. Thanks for a simply great recipe.
Allison
Thanks for the kind review. I’m glad you enjoyed it. 🙂
Star
I made it and it was so delicious! I’ve been looking for a simple chocolate mousse recipe like this for a long time.
Allison
I’m so glad! Thanks for taking the time to comment. 🙂
AP
So easy to make and so tasty! My daughter requested cake with chocolate mousse for her birthday. I used half dark chocolate chips and half semisweet chips and it was a good sweetness level. I put the chilled mouse in a piping bag with a large tip and used it to fill and top a cake. It was perfect! We ate it right away so I don’t know how it would have held up over time, but structure and flavor were spot on.
Allison
Thanks for sharing your experience. 🙂
Sam I am
Absolutely scrumptious
Allison
Thanks! 🙂