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.

Gina says
Chocolate Mousse is a favorite of mine. This recipe was not only easy to make but also very delicious! I will be making this again!
Liz says
I’ve been looking up recipes for a fun Valentine’s Day dessert and this was the winner!! So yummy. Can’t wait to make this again!
alissa rottingen says
Quick and yummy!
Allison says
I’m glad you enjoyed it. 🙂
Susan McCarthy says
Hi, has anyone tried this with canned coconut cream?
Ash says
Yes! Make sure to chill the cans thoroughly (overnight is best) so the cream separates from the water. Save the water for later use or throw out. Whip to the desired consistency :^)
Mae gallar says
Absolutely delicious and easy thank you
Allison says
You’re welcome! I’m glad you enjoyed it. 🙂
Rebecca says
Delicious! Made a trifle with chocolate cake, mousse and whipped cream! Thank you for an awesome recipe!
Allison says
You’re welcome!
sophia says
god 4 onlyfor ingrideidants.
LISA KAY DUNAGAN-DYER says
Will this freeze well to serve later?
Allison says
I haven’t tried freezing it, but I would assume that the whipped cream would lose its volume and it would not hold up well.
Carole says
Can you make this mousse the night before?
Allison says
Yes. Enjoy!
Val says
Thanks for sharing!
The recipe is so well explained, loved it!
Allison says
You’re welcome! Thanks for stopping by. 🙂