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! Try the white chocolate version, too: white chocolate mousse.
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

What sets this recipe apart
No cook: Unlike a traditional mousse, this recipe does not get cooked.
No eggs: This version eliminates eggs completely. No need to cook, temper, or risk consuming raw eggs.
Only 3 basic ingredients: Three ingredients are needed (cream, chocolate chips, and powdered sugar) with an optional fourth ingredient (vanilla).

Key technique
How to fold in whipped cream 💡
This recipe requires folding whipped cream into melted chocolate. 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.
The heavy cream should be very cold, straight from the fridge so that it whips properly.
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.

Recipe

Easy Chocolate Mousse Recipe (Without Eggs)
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.
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.

Ricky says
Hi.
I made this today. Everyone including myself loved it.
Perfect as is but open to personalizing.
Thank you
Looking forward to trying different kinds of chocolate chips
Allison says
I’m glad you enjoyed it!
Ricky says
Also.
Put on the whipped cream after it’s chilled.
I think
wesley says
This recipe was the best chocolate mousse I have ever had and the easiest recipe
I could ever find
Allison says
I’m glad you enjoyed it. Thanks for taking the time to comment. 🙂
Ses says
I finally made this fabulous recipe. It made talk of the town!
Hilly says
Hi! Can I make these a day ahead of time?
Allison says
Yes, that should be fine.
Stephanie Sofey says
Made this for second time. This time used hershey’s dark chocolate bar~! And Yum
Allison says
I’m glad you enjoyed it. 🙂
MARLENE PUDDER says
How many servings does this make
Allison says
Six.
Belinda says
I’m making this again for my chocolate loving family at Thanksgiving. Delicious
Allison says
I’m so glad! Thanks for stopping by!
Jason says
Could I use store bought whipped cream or would that not work?
Allison says
No, I wouldn’t recommend it.
Brandy says
Could I use butterscotch chips instead of the chocolate ones?
Allison says
Hi! I’ve never tried it, you’d have to play around with it. Good luck!