Name: Easy Chocolate Mousse Recipe (Without Eggs)
Prep time: 10 min
Cook time: 1 min
Total time: 191 min
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)

Easy Chocolate Mousse (Without Eggs)

4.92 from 432 votes

Modified: May 15, 2025 · Published: Jan 30, 2023 by Allison Mattina · 344 Comments

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

Chocolate mousse topped with whipped cream in a white ramekin

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).

Closeup of a spoonful of chocolate mousse on a gold spoon sitting on a white bowl.

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.

Creamy chocolate mousse in a glass bowl with a white spatula.

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.

Close up of chocolate mousse topped with whipped cream and chocolate shavings in a white bowl.

Recipe

Gold spoon with chocolate mousse and whipped cream sitting on the edge of a white bowl.

Easy Chocolate Mousse Recipe (Without Eggs)

This silky smooth Chocolate Mousse is made with only three ingredients and three simple steps. You won't believe how easy it is!

4.92 from 432 votes

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Course: Dessert

Cuisine: Dessert

Prep Time: 10

Cook Time: 1

Chill Time: 3

Total Time: 3 11

Servings: 4 – 6 (about 2 and ½ cups)

Calories: 425kcal

Author: Allison Mattina

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

*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.

Extra whipped cream for topping:

If you plan on serving this mousse topped with whipped cream you can double the whipped cream, powdered sugar, and vanilla ingredients in step 2 of the recipe. Reserve half of the whipped cream in the fridge for topping and fold the other half into the melted chocolate.

See full post for instructions for using this mousse as a cake or pie filling.

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!

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.